Most store-bought honey is processed, heated, and loaded with additives, removing its natural health advantages.

Worse, many products include glyphosate and other dangerous chemicals that humans should not consume. You deserve pure honey, as nature intended.

This is actual honey, as it should be—never boiled, filtered, or diluted.

Plus, our bees are never exposed to glyphosate or other dangerous chemicals, so you may enjoy your honey with complete confidence.

No, raw unfiltered honey does not go bad if stored properly. Honey has a very long shelf life because of its low moisture content and strong acidity, which prevent bacterial and fungal growth.

However, over time, honey may undergo some natural changes:

1. Crystallization – Honey naturally crystallizes, resulting in a thick and gritty consistency. This does not imply that the honey is ruined. To return it to a liquid form, gently heat it in a warm water bath (but not boiling).
2. Color & Flavor Changes – Honey's color and flavor may change with time, but this does not indicate spoilage.
3. Fermentation – Moisture exposure, such as incorrect storage or dilution, can cause honey to ferment and have a sour taste. If this happens, avoid consuming it and discard it.

• Keep it in a sealed container to prevent moisture absorption.
• Store it at room temperature (ideally between 50-70°F / 10-21°C).
• Avoid direct sunlight and extreme heat.

If stored correctly, raw honey can last indefinitely while maintaining its quality!

Creamed honey is made slowly over a few days of mixing, allowing crystals to form and creating a smooth, creamy feel and consistency.

• Room Temperature (Best): Store between 50–70°F (10–21°C) in a dry, dark place.
• Sealed Container: Keep it tightly sealed to prevent moisture absorption.
• No Fridge Needed: Refrigeration can make it too solid and difficult to spread.

Otherwise, it's good to use for years!

When stored properly, raw, unfiltered cream honey (also known as creamed honey or whipped honey) will not spoil.

Honey has natural preservatives such as low moisture content and high acidity, which help prevent bacterial and mold growth.

For the best taste and texture, it is best to use within 1-2 years.

However, there are several things to consider:

What Can Affect Its Quality?

1. Moisture Exposure: If honey absorbs too much moisture (e.g., from humid air or an unsealed container), it can ferment and develop an off smell or sour taste.
2. Temperature Fluctuations: Extreme heat (above 95°F or 35°C) can break down beneficial enzymes.
3. Contamination: Introducing water, crumbs, or other food particles can lead to spoilage.

If your creamed honey smells sour, has an alcoholic or yeasty scent, or tastes off, it might have fermented due to moisture exposure and should be discarded.

Creamed honey is perfect for adding extra flavor to your favorite meal. It has a great spreadable consistency. Add it to your favorite drinks, breads, yogurts, and more.