Raw Honey vs. Pasteurized: What is the Difference?

The Supermarket Lie: Raw vs. Pasteurized

Walk down the baking aisle of any major grocery store, and you will see row after row of golden, liquid bears. They sparkle under fluorescent lights. They never look cloudy. They are incredibly cheap.

They are also largely dead.

Most commercial honey is pasteurized - heated to high temperatures (often exceeding 160°F) and ultra-filtered. This improves clarity and shelf stability, but at the cost of honey’s biological complexity.

As a result, many grocery stores carry little to no truly raw, unpasteurized honey—and when they do, selection is often limited.

What Pasteurization Does to Honey

When honey is heated beyond the natural temperature of the hive (approximately 95°F), the components that make honey nutritionally and aromatically unique begin to degrade.

• The Enzymes (Diastase & Invertase): Bees add enzymes to stabilize honey and break down complex sugars. These heat-sensitive enzymes degrade during pasteurization.
• The Pollen Footprint: Ultra-filtration removes microscopic pollen grains. Why this matters: pollen helps verify floral and geographic origin and supports traceability.
• Yeasts & Probiotics: Raw honey contains naturally occurring yeasts and bacteria. Pasteurization removes yeast to prevent fermentation, but also eliminates beneficial microbes.
• The Aromatics Floral and herbal notes come from volatile organic compounds. High heat evaporates these compounds, flattening honey into generic sweetness.

Why Grocery Stores Rarely Sell Truly Raw Honey

Raw honey is inherently variable. It crystallizes, darkens, and reflects seasonal changes—traits that work against mass retail expectations of uniformity and long shelf life.

Because of this, grocery stores often prioritize pasteurized honey that is easier to store, ship, and display, leaving little room for small-batch, local producers.

When raw honey does appear on grocery shelves, it is typically limited in quantity, regionally inconsistent, or lightly processed despite the label.

How to Spot Over-Processed or Adulterated Honey

Identifying real honey requires looking past marketing terms and focusing on physical and labeling cues.

It says “Grade A”: This grade reflects clarity and defect absence, not nutrition. It often signals heavy filtering.

Check the ingredients: A pure jar should list only one ingredient: Honey.

It never crystallizes: If honey remains perfectly liquid for years, it has likely been pasteurized or diluted. Real honey crystallizes naturally.

The Raw Advantage

Raw honey is typically strained to remove large particles but is never heated above hive temperature, preserving its natural structure.

By keeping honey raw, you retain:

• Antibacterial properties found in medicinal varieties
• Antioxidant levels, especially in darker honeys
• Local flavor that reflects the flora surrounding the hive

Why Local Honey Is Often the Best Source

Because raw honey is difficult to mass-produce and standardize, it is most commonly found through local beekeepers, farmers markets, and small specialty shops.

Photo by Jonathan Farber on Unsplash

Local producers are far more likely to sell honey that is truly raw, minimally filtered, and traceable to a specific region or floral source.

If you’re seeking real raw honey—not just a label—looking locally is often the most reliable approach.

Final Thoughts: Choosing Real Honey

There is a time and place for pasteurized honey—especially for high-heat cooking where enzymes will be destroyed anyway.

But for drizzling, sweetening tea, or enjoying honey as nature intended, sourcing real raw honey—often locally—is the better choice.