Raw honey (honey extracted without heat and with minimal filtering) will never spoil. Edible jars of honey were found in the tombs of Egyptian Pharaohs
The flavour and colour of honey comes from the nectar and pollen collected by the bees
Darker honeys generally have a higher mineral content and are molasses sweet.
Lighter honeys generally have a higher vitamin C content and are usually toffee sweet.
Honey produces energy in our bodies quicker than sugar
One worker bee produces enough honey in a day to fill the head of a pin
Honey is the only natural food that includes all the substances necessary to sustain life, including water
Honey is primarily a carbohydrate food reserve for the hive
Most honey sold commercially comes from one species of honeybee Apis Mellifera which was introduced to Australia in 1822
Nectar collected is carried in a special honey stomach; pollen is carried in ‘baskets’ on the hind legs.
