Is Mishka raw honey?

Trad­ing Stan­dards in Britain cur­rent­ly pro­hib­it the use of the term ‘raw’, pos­si­bly because there is no sin­gle, offi­cial def­i­n­i­tion of the term.

When peo­ple ask if our hon­ey is ‘raw’ they usu­al­ly mean is it ‘uncooked’. This is a good ques­tion because most super­mar­ket hon­eys are pas­teurised — heat­ed to high tem­per­a­tures. As a result of this process, much of a honey’s region­al char­ac­ter is destroyed, along with its med­i­c­i­nal properties.

So, in answer to the ques­tion, Mish­ka hon­ey is ‘raw’ in the sense that it has nev­er been heat­ed above hive tem­per­a­tures. Our jars only ever con­tain pure hon­ey with all the good stuff still inside. Just as nature intended.

Is Mishka honey ever blended?

No. Every jar con­tains 100% hon­ey sourced exclu­sive­ly from fam­i­ly pro­duc­ers in Altai, Siberia. This is what gives Mish­ka its dis­tinc­tive region­al character.

What’s the difference between Mishka and most supermarket honeys?

Much of the hon­ey you find on super­mar­ket shelves have not only been pas­teurised (cooked) but also ultra-fil­trat­ed. This process sucks out every bit of nat­ur­al good­ness from the prod­uct leav­ing noth­ing but a stan­dard­ised, sug­ary gloop. Our bee farm­ers nev­er pas­teurise, and they only sub­ject their hon­ey to very gen­tle coarse fil­ter­ing to remove hive debris and frag­ments of hon­ey­comb. All the vit­a­mins, pollen, enzymes and nutri­ents that make Mish­ka hon­ey so spe­cial are retained.

What nutrients are there in Mishka honey?

Because Mish­ka is unpas­teurised and only very light­ly fil­tered, all the good­ness that peo­ple expect from nat­ur­al hon­ey is pro­tect­ed. This includes amino acids, vit­a­min B6, thi­amine, niacin, riboflavin, pan­tothenic acid, cal­ci­um, cop­per, iron, mag­ne­sium, man­ganese, phos­pho­rus, potas­si­um, sodi­um, zinc, enzymes, and polyphe­nol antiox­i­dants. In oth­er words, it’s hon­ey just like nature intended.

What are the health benefits of Mishka honey?

Free from fac­to­ry pro­cess­ing, Mish­ka hon­ey is packed with all the health and well­be­ing ben­e­fits that man has recog­nised for millennia: 

  • Anti-inflam­ma­to­ry prop­er­ties can soothe coughs and sore throats and may relieve aller­gy symptoms
  • Nat­ur­al antiox­i­dants have been shown to pro­tect against cel­lu­lar dam­age and sup­port mem­o­ry function
  • Nat­ur­al unpas­teurised hon­ey like Mish­ka pro­motes the pro­duc­tion of T and B white cells and oth­er pro­tec­tive blood cells. This helps to sup­port a healthy immune system.
  • Hon­ey can trig­ger the release of sero­tonin (the feel­go­od hor­mone) which in turn can help to improve sleep quality
  • Honey’s antibac­te­r­i­al and anti­fun­gal prop­er­ties can relieve the symp­toms of mild eczema, dan­druff and oth­er skin con­di­tions caused by dry skin
  • Hon­ey is a nat­ur­al antibi­ot­ic that can work both inter­nal­ly and exter­nal­ly, for exam­ple to treat minor wounds and burns

What happens when honey crystallises? Can I still eat it?

Yes! All pure nat­ur­al hon­eys will crys­tallise at some point and many peo­ple actu­al­ly pre­fer eat­ing it that way. Or you can re-liq­ue­fy the hon­ey by putting the jar into a pot of warm (around 40ºC) water for a while.

What is the shelf life of your honey?

UK food labelling reg­u­la­tions demand that we put a ‘best before’ date on our jars. But, in real­i­ty, hon­ey can stay in per­fect con­di­tion indef­i­nite­ly if it’s stored properly.

How should I store my honey?

Make sure that the lid is tight­ly sealed to stop the hon­ey absorb­ing mois­ture or oth­er food odours. There’s no need to refrig­er­ate hon­ey but it should not be left in hot loca­tions (any­thing above 40ºC) You can also try freez­ing hon­ey which will give it a pleas­ant creamy tex­ture when it thaws.



By choos­ing Mish­ka hon­ey you are direct­ly sup­port­ing the bee farm­ers of Altai, their fam­i­lies and their remote com­mu­ni­ties. Nur­tur­ing the Siber­ian bee pop­u­la­tions using tra­di­tion­al meth­ods to keep them healthy with­out chem­i­cals or antibi­otics is a way of life that goes back centuries.

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