Organic Wildflower Honey - RAWGORILLA - 750g

Organic wildflower honey is the honest one. It is not built from a single crop — the bees work whatever happens to be flowering across Bulgarian meadows and hillsides that season, and the jar tells you what that was.

Raw and unheated

Most honey on a supermarket shelf has been warmed — commonly to around 70°C — because hot honey filters faster, pours faster and takes longer to crystallise. What that costs you is the enzymes. Diastase, invertase and glucose oxidase are all heat-sensitive, and heating degrades them while pushing up HMF, the standard laboratory marker for how much a honey has been heated or aged.

This honey is raw. It goes from comb to jar without pasteurisation or heat treatment, which is also why it will crystallise sooner than processed honey. A set jar is a feature of raw honey, not a fault.

What wildflower honey tastes like

Light amber to amber. Floral and rich on the nose, with mild fruity and herbal notes underneath. On the palate it is sweet and balanced with a complex floral character and a gentle aftertaste that lingers without overstaying.

Why no two jars taste identical

Wildflower honey is multifloral, meaning the bees drew on dozens of plant species rather than one. Change the season, the weather or the site and you change the honey. A batch after a wet spring tastes different from a dry one.

Large commercial packers blend that variation away to hit a consistent house flavour year after year. We do not — which is rather the point. If you want a honey that tastes the same every time, buy a blend. If you want a honey that tastes of somewhere, buy this.

What is actually happening in the jar

Bees collect nectar that is mostly water. Back at the hive they fan it down to under 20% moisture — this batch sits around 18% — and add the enzyme invertase, which splits sucrose into glucose and fructose. That low water content, combined with honey’s natural acidity and the small amount of hydrogen peroxide generated by another enzyme, glucose oxidase, is why a sealed jar of honey keeps almost indefinitely without refrigeration or preservatives.

How to use organic wildflower honey

This is your everyday jar — the one that lives by the kettle.

• Breakfast. Porridge, toast, Greek yoghurt, pancakes, granola.
• Marinades. Excellent with chicken or halloumi, lemon, garlic and thyme.
• Dressings. Balances sharp vinegars better than a very mild honey.
• Baking. Enough character to survive an oven, unlike a delicate acacia. Use roughly three-quarters the volume of sugar, reduce other liquids a little, and lower the oven temperature by around 15°C.
• Roasted fruit. Warmed slightly and poured over peaches, plums or figs.

Where this organic wildflower honey comes from

Single-origin Bulgaria, one producer, certified organic beekeeping. Compare that to the label on most supermarket honey, which reads “a blend of EU and non-EU honeys” — a legal formula that tells you nothing about where your honey was made or who made it.

The organic certification governs more than you would expect. Under Regulation (EU) 2018/848, forage within a 3 km radius of the apiary must come from organic crops or wild vegetation; hives must be built largely of natural materials; synthetic chemical repellents are banned during extraction; and colonies must be left sufficient honey and pollen to survive winter rather than being fed sugar syrup. Certification body BG-BIO-02.

How we prove it is real honey

When the European Commission ran its coordinated honey testing action from November 2021 to February 2022, 46% of imported consignments — 147 out of 320 — were flagged as suspicious for sugar-syrup adulteration. Honey fraud is not a fringe problem.

Every batch here is verified by NMR profiling, stable isotope analysis (IRMS) for C3/C4 sugar detection, pollen analysis to confirm the floral sources, and HPLC sugar profiling. Accredited laboratory testing returns “not detected” for glyphosate, pesticides, heavy metals, bee repellents and the complete antibiotic panel.

Frequently asked questions

What does raw honey actually mean?

That the honey has not been pasteurised or heat-treated on its way from the comb to the jar. Most commercial honey is warmed so it filters and pours more easily and stays runny longer. Heating degrades honey’s natural enzymes and raises HMF, the standard laboratory marker for heat damage and age. Raw honey keeps those enzymes, and sets sooner as a result.

What flowers is wildflower honey made from?

Whatever is in bloom around the hives that season — a genuine mix of meadow and wild plants. Under organic rules, forage within 3 km of the apiary must be organic crops or wild vegetation.

Why does it not taste the same as my last jar?

Because it is not blended to a standard. Multifloral honey shifts with the season and the site. That variation is the product working correctly, not a fault.

Is wildflower honey the same as multifloral honey?

Yes — “multifloral” or “polyfloral” is the technical term for honey from mixed floral sources. Wildflower is the everyday name.

Does wildflower honey crystallise?

Yes, forming fine to medium crystals over time. Store at 20–22°C to slow it and avoid 11–16°C, which crystallises honey fastest. Warm water restores it.

Is this honey pure, with nothing added?

100% organic wildflower honey. No additives, GMO-free, with glyphosate, pesticide and antibiotic residues not detected in accredited laboratory testing.

How long does honey last?

36 months unopened when stored cool, dry and out of sunlight. Sealed honey is remarkably stable because of its low water content and natural acidity.

Is honey suitable for vegans?

No. Honey is an animal product.

Can I give honey to my baby?

No. Honey should never be given to infants under 12 months old.

Looking for something milder? Organic Acacia Honey. Something more aromatic? Organic Linden Honey. Darker and less sweet? Organic Forest Honey. Browse the full honey range.

Product information

Ingredients

Organic Wildflower Honey (100%). Product of Bulgaria. Produced from EU organic certified beekeeping.

Storage & crystallisation

Please bear in mind that crystallisation is a completely normal process in honey. You can slow it down, but it will happen eventually. Storage conditions matter: we recommend keeping your honey at 20–22°C. Temperatures between 11 and 16°C cause honey to crystallise very quickly.

All natural honey will turn solid over time. To re-liquefy, stand the jar in warm water. Store in a cool, dry place away from direct sunlight, and keep the lid closed — honey draws in moisture from the air.

Allergens

No allergens are used as ingredients, and no allergens are handled at the production site.

Important

Do not feed honey to infants under one year of age.

Nutrition — typical values per 100 g

Certified organic under Regulation (EU) 2018/848. Organic certification body BG-BIO-02.