Creamed vs Raw Honey
One of the most common questions we get is:
“What’s the difference between creamed honey and raw honey? Is one better for you than the other?”
Here’s a quick breakdown to help you understand the differences—and why both are delicious in their own way.
Raw Honey is filtered to remove only the largest impurities and then packaged in its liquid form. Over time, it naturally crystallises, giving it a grainy texture. This is a sign of quality and purity—but it can make the honey a bit tricky to scoop from the jar.
Luckily, crystallised raw honey is easy to soften. Simply place the jar in a warm spot like a sunny windowsill, or gently heat it in a pot of warm water. Avoid using high heat or microwaves, as they can destroy the honey’s beneficial enzymes.
Despite the name, no cream is added to creamed honey!
Instead, it undergoes a controlled crystallisation process. A small amount of already-creamed honey (called starter or seed honey) is added to liquid honey, which is then slowly stirred over several days.
This stirring breaks up the larger crystals, resulting in a smooth, spreadable texture with fine, uniform crystals. Creamed honey is especially popular in New Zealand and is what many people know as the classic “breakfast table honey.”
Which one is more natural or better for you?
Raw honey is often considered the more “natural” option because it undergoes less processing. However, not all creamed honey is highly processed. In fact, when done carefully—like we do—creaming does not involve excessive heat or any additives. This means all of the beneficial enzymes, nutrients, and antibacterial properties of the honey remain intact.
We’re proud to work with a processing team who use an award-winning, proven method. Their care and craftsmanship ensure that, no matter the texture, our honey is as pure and high-quality as it gets.
Both raw and creamed honey have their place in the pantry and it really just comes down to your personal preference.
You can learn more about creamed honey and how we traditionally made it by visiting our blog post ‘From the Hive, to the Jar’.