Yes and no, for best immunity it is recommended that you select our honey that is closest to where you live. However, using different types of honey from different locations boosts your overall immunity significantly.

It means the honey still contains all of the pollen, enzymes, and nutrients that come from honey straight from the hive. No cooking or processing that alters or changes the state of honey.

Yes, studies have shown that stainless steel is not reactive and will not lower the quality of honey. However, using copper or other types of metals may cause a reaction lowering the amount of enzymes in honey.

Nearly all raw honey crystallizes eventually. Once it crystallizes, just put the container in a pan of warm water for a few hours until the crystals are gone.

All honey crystalizes eventually and its still perfectly good to eat. Archeologists have found honey that sat in a tomb for over 3,000 years in it's crystalized state, and it was still perfectly good to use. If yours crystalizes, just put your container in a pan of warm water for a few hours until the crystals are gone.

Creamed honey is honey that is crystallized and mixed at just the right temperature, making it a thick creamy texture that's perfect for spreading on toast. Yes it's still 100% honey!

Yes, although adding honey to baked goods is still a much healthier option than sugar or corn syrup, the antioxidants and enzymes are destroyed when cooked.

Because of the chemicals and pesticides sprayed on the farms and fields in the US, and the distance bees travel to gather nectar, the USDA won't certify any honey that originates in the US as organic. However, our quality standards are high enough to where they might certify all of our honey as organic if they were willing to test it.