Raw
196 honeys
The hardest word on a honey label, because it has no agreed legal definition in most markets. What producers generally mean is unheated beyond hive temperature, unpasteurised and coarsely strained rather than pressure-filtered.
Honey by processing
The axis where label language does the most work and means the least. `Raw` has no agreed legal definition in most markets; ultrafiltration removes the pollen that would let anyone trace a honey's origin; pasteurisation costs aroma and buys shelf appearance. Each value here says what the term actually denotes.
10 groups · 263 honeys in the catalogue
Coarsely strained
258 honeys
Coarsely filtered to remove wax and debris while leaving pollen. The minimum processing a honey usually gets before a jar.
Filtered
63 honeys
Finer filtration, giving a clearer jar that stays liquid longer because fewer particles are left for crystals to start on.
Pasteurised
2 honeys
Heated to delay crystallisation and kill fermenting yeasts. It costs aroma and raises HMF, and it is done for shelf appearance rather than for safety.
Creamed (seeded and controlled-set)
86 honeys
Seeded with fine crystals and stirred as it sets, producing a smooth spreadable texture. Nothing is added but honey.
Cut comb
26 honeys
Cut straight from the frame and sold in the wax. The least processed food most people will ever eat.
Chunk honey
2 honeys
A piece of comb in a jar of liquid honey — both textures at once.
Pressed
41 honeys
Crushed rather than spun. Necessary for thixotropic honeys like ling heather, which will not leave the comb in a centrifuge.
Spun (centrifugally extracted)
228 honeys
Centrifugally extracted, which is how the overwhelming majority of the world's honey leaves the comb.
Dried or granulated
6 honeys
Dehydrated into granules or powder. Rare, and a different product in practice.