Organic Acacia Honey - RAWGORILLA - 750g

If 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.

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 acacia honey tastes like

Very 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.

Acacia honey is not actually made from acacia

Here is the part most labels never tell you. The “acacia” in acacia honey is black locust — Robinia pseudoacacia — 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.

Why acacia honey stays runny when other honey sets solid

All 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.

If 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.

How to use organic acacia honey

• In tea and coffee. 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.
• With cheese. Over goat’s cheese, burrata or a young pecorino.
• In dressings. Whisked with Dijon, cider vinegar and olive oil.
• On yoghurt and porridge. Especially with walnuts, figs or roasted stone fruit.
• In baking. 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.

Where this organic acacia honey comes from

Single-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.

Organic 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.

How we know it is real honey

Honey 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.

Every 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.

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.

Why is acacia honey so pale?

Colour 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.

Does acacia honey crystallise?

More 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.

My acacia honey has gone solid. Is it off?

No. Crystallisation is a sign of honey that has not been heavily processed. Stand the jar in warm water and it returns to liquid.

Is acacia honey the same as black locust honey?

Yes. The honey comes from Robinia pseudoacacia, commonly called black locust or false acacia. “Acacia honey” is the established trade name.

What makes this different from ordinary acacia honey?

Three 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.

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.

Prefer a darker, richer honey? Try our Organic Forest Honey. Want something in between? Organic Wildflower Honey. Looking for a larger jar, or our Slovenian artisan acacia? See Raw Acacia Honey 950g. Browse the full honey range.

Product information

Ingredients

Organic Acacia 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.