What makes honey special

Honey is a natural sweetener with character: predominantly fructose and glucose, along with water, organic acids, enzymes, and antioxidants that shape its aroma and flavor. Because good honey contains only about 17–20% water and its slightly acidic environment, combined with enzymes, creates an unfavorable environment for microbes, it remains edible for a very long time when stored properly. Its glycemic index is, on average, lower than that of table sugar – blood sugar rises more slowly, although this can vary noticeably between different varieties. Honey crystallizing is a natural process and not a quality defect; it becomes more fluid again in a warm water bath without excessive heat.

More than just sweetness: Enzymes & accompanying substances

Many perceive honey as "more than just sweet" because, in addition to sugar, it also contains traces of minerals, vitamins, organic acids, and enzymes. Enzymes like glucose oxidase can support a gently antimicrobial environment – ​​one reason for its long shelf life. At the same time, honey remains sugar: Enjoy it in moderation and in a way that suits you – in tea (at room temperature), in yogurt, in dressings, on fresh bread, or to balance savory marinades.

Discover our honey varieties

  • Purchasing & Quality

    Transparency builds trust: Clear origin labeling helps; the general phrase "blend from EU/non-EU countries" is correct, but not very informative. In the EU, the water content is typically no more than 20%, which supports quality and shelf life. Reputable producers work without added syrups; if necessary, laboratory analyses provide additional assurance. Those who value bee welfare and low-residue products buy from trusted beekeepers.

  • Storage & everyday use

    Store honey in a cool, dry, and dark place in tightly sealed jars. For tea and throat remedies, it's best to use it at room temperature to preserve the aromas and enzymes. In the kitchen, honey harmonizes beautifully with mustard, vinegar, and citrus in dressings, adds shine and balance to marinades, and rounds off baked goods with its natural sweetness – small amounts are often enough to achieve the desired effect.