{"product_id":"organic-acacia-honey-rawgorilla-750g","title":"Organic Acacia Honey - RAWGORILLA - 750g","description":"\u003cp\u003eIf you have only ever eaten supermarket blended honey, organic acacia honey comes as a genuine surprise. It pours almost water-clear, smells faintly of blossom rather than of “honey”, and tastes clean and mild with no heavy, cloying finish. This is the honey for people who want sweetness without it taking over everything it touches.\u003c\/p\u003e\n\u003ch2\u003eRaw and unheated\u003c\/h2\u003e\n\u003cp\u003eMost 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch2\u003eWhat acacia honey tastes like\u003c\/h2\u003e\n\u003cp\u003eVery light in the jar — water-white to light amber. The aroma is delicate and floral; the taste is mild, sweet and distinctly floral with no strong aftertaste. Because there is so little competing flavour, it is the honey to reach for when you want sweetness to stay in the background.\u003c\/p\u003e\n\u003ch2\u003eAcacia honey is not actually made from acacia\u003c\/h2\u003e\n\u003cp\u003eHere is the part most labels never tell you. The “acacia” in acacia honey is black locust — \u003cem\u003eRobinia pseudoacacia\u003c\/em\u003e — a tree whose hanging clusters of creamy white flowers open for roughly two weeks in late spring. True acacias are a different genus entirely. That short, weather-dependent flowering window is why single-variety acacia honey is scarcer and dearer than multifloral honey.\u003c\/p\u003e\n\u003ch2\u003eWhy acacia honey stays runny when other honey sets solid\u003c\/h2\u003e\n\u003cp\u003eAll honey crystallises eventually, but at very different speeds, and the reason is sugar chemistry. Honey is mostly glucose and fructose. Glucose is the less soluble of the two, so it is the sugar that drops out of solution first and forms crystals. Honeys high in glucose — oilseed rape, sunflower, heather — can set hard within weeks. Acacia is unusually high in fructose, so there is less glucose available to crystallise and the honey stays smooth, fluid and pourable for months.\u003c\/p\u003e\n\u003cp\u003eIf you have been looking for a honey that does not crystallise, acacia is as close as nature gets. It will still set eventually. Nothing that is genuinely only honey stays liquid forever.\u003c\/p\u003e\n\u003ch2\u003eHow to use organic acacia honey\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn tea and coffee.\u003c\/strong\u003e Mild enough to sweeten a delicate tea without altering it. Let the water cool for a minute first — honey’s natural enzymes break down with heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith cheese.\u003c\/strong\u003e Over goat’s cheese, burrata or a young pecorino.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn dressings.\u003c\/strong\u003e Whisked with Dijon, cider vinegar and olive oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn yoghurt and porridge.\u003c\/strong\u003e Especially with walnuts, figs or roasted stone fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn baking.\u003c\/strong\u003e Honey is hygroscopic — it draws in moisture — so cakes and flapjacks made with it stay soft longer. Use about three-quarters the volume of the sugar, cut the other liquid slightly, and drop the oven around 15°C, because fructose browns faster than table sugar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhere this organic acacia honey comes from\u003c\/h2\u003e\n\u003cp\u003eSingle-origin Bulgaria, from one producer, from certified organic beekeeping. Not “a blend of EU and non-EU honeys” — the phrase on most supermarket jars, which means nobody in the supply chain is telling you where the honey was made.\u003c\/p\u003e\n\u003cp\u003eOrganic certification is stricter for bees than most people assume. Under Regulation (EU) 2018\/848, forage within a 3 km radius of the hives must come from organically grown crops or wild vegetation; hives must be built largely from natural materials; synthetic chemical repellents are banned during extraction; and colonies must be left enough honey and pollen to overwinter on rather than being fed sugar syrup. Certified by body BG-BIO-02.\u003c\/p\u003e\n\u003ch2\u003eHow we know it is real honey\u003c\/h2\u003e\n\u003cp\u003eHoney is one of the most adulterated foods in the world. When the European Commission ran a coordinated testing action between November 2021 and February 2022, 147 of 320 imported honey consignments — 46% — were suspected of being cut with sugar syrup.\u003c\/p\u003e\n\u003cp\u003eEvery batch of this honey is verified four ways: NMR profiling, stable isotope analysis (IRMS) to detect added C3 and C4 sugars, pollen analysis to confirm the botanical source, and HPLC sugar profiling. Laboratory testing also returns “not detected” for glyphosate, pesticide residues, heavy metals and the full antibiotic panel.\u003c\/p\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eWhat does raw honey actually mean?\u003c\/h3\u003e\n\u003cp\u003eThat 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.\u003c\/p\u003e\n\u003ch3\u003eWhy is acacia honey so pale?\u003c\/h3\u003e\n\u003cp\u003eColour in honey tracks its floral source and mineral content, not its quality. Acacia sits at the very light end — water-white to light amber. Pale does not mean weak; it means delicate.\u003c\/p\u003e\n\u003ch3\u003eDoes acacia honey crystallise?\u003c\/h3\u003e\n\u003cp\u003eMore slowly than almost any other honey, because of its high fructose content — usually many months of pourable honey. Storing it at 20–22°C slows it further. The 11–16°C range is the worst for honey and sets it fastest.\u003c\/p\u003e\n\u003ch3\u003eMy acacia honey has gone solid. Is it off?\u003c\/h3\u003e\n\u003cp\u003eNo. Crystallisation is a sign of honey that has not been heavily processed. Stand the jar in warm water and it returns to liquid.\u003c\/p\u003e\n\u003ch3\u003eIs acacia honey the same as black locust honey?\u003c\/h3\u003e\n\u003cp\u003eYes. The honey comes from \u003cem\u003eRobinia pseudoacacia\u003c\/em\u003e, commonly called black locust or false acacia. “Acacia honey” is the established trade name.\u003c\/p\u003e\n\u003ch3\u003eWhat makes this different from ordinary acacia honey?\u003c\/h3\u003e\n\u003cp\u003eThree things: it is single-origin Bulgaria rather than a multi-country blend, it is certified organic under EU rules covering the hives and the forage, and every batch is NMR and isotope tested against sugar-syrup adulteration.\u003c\/p\u003e\n\u003ch3\u003eIs honey suitable for vegans?\u003c\/h3\u003e\n\u003cp\u003eNo. Honey is an animal product.\u003c\/p\u003e\n\u003ch3\u003eCan I give honey to my baby?\u003c\/h3\u003e\n\u003cp\u003eNo. Honey should never be given to infants under 12 months old.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePrefer a darker, richer honey? Try our \u003ca href=\"https:\/\/www.wholefoodearth.com\/products\/organic-forest-honey-rawgorilla-750g\"\u003eOrganic Forest Honey\u003c\/a\u003e. Want something in between? \u003ca href=\"https:\/\/www.wholefoodearth.com\/products\/organic-wildflower-honey-rawgorilla-750g\"\u003eOrganic Wildflower Honey\u003c\/a\u003e. Looking for a larger jar, or our Slovenian artisan acacia? See \u003ca href=\"https:\/\/www.wholefoodearth.com\/products\/wholefood-earth-raw-acacia-honey-950g\"\u003eRaw Acacia Honey 950g\u003c\/a\u003e. Browse the full \u003ca href=\"https:\/\/www.wholefoodearth.com\/c\/honeys\"\u003ehoney range\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eOrganic Acacia Honey (100%). Product of Bulgaria. Produced from EU organic certified beekeeping.\u003c\/p\u003e\n\u003ch3\u003eStorage \u0026amp; crystallisation\u003c\/h3\u003e\n\u003cp\u003ePlease 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.\u003c\/p\u003e\n\u003cp\u003eAll 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.\u003c\/p\u003e\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eNo allergens are used as ingredients, and no allergens are handled at the production site.\u003c\/p\u003e\n\u003ch3\u003eImportant\u003c\/h3\u003e\n\u003cp\u003eDo not feed honey to infants under one year of age.\u003c\/p\u003e\n\u003ch3\u003eNutrition — typical values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eEnergy\u003c\/th\u003e\n\u003ctd\u003e1394 kJ \/ 328 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFat\u003c\/th\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003e  of which saturates\u003c\/th\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCarbohydrate\u003c\/th\u003e\n\u003ctd\u003e82 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003e  of which sugars\u003c\/th\u003e\n\u003ctd\u003e81 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFibre\u003c\/th\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e0.1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSalt\u003c\/th\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eCertified organic under Regulation (EU) 2018\/848. Organic certification body BG-BIO-02.\u003c\/em\u003e\u003c\/p\u003e","brand":"RAWGORILLA","offers":[{"title":"Default Title","offer_id":62570225402243,"sku":"5056351430244","price":20.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/6008\/1477\/files\/RAWGORILLA_OrganicAcaciaHoney_5056351430244_750g.jpg?v=1788870815","url":"https:\/\/checkout.wholefoodearth.com\/fi\/products\/organic-acacia-honey-rawgorilla-750g","provider":"Whole Food Earth®","version":"1.0","type":"link"}