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Frankincense honey is extremely rare and sought after! Unlike a more typical wildflower honey that could be produced in the US, only a small amount of frankincense honey is produced each year, and it’s in high demand all over the world. The beekeepers we work with consistently sell out of each year’s production in only a few weeks!

No, the honey is completely raw and unfiltered. Filtering and pasteurizing honey can remove pollen, small bits of resin, and other highly valuable aspects of the honey.

It is! It comes directly out of the hives and into jars without any steps in between. Some unethical producers will adulterate honey with corn syrup, so we run lab tests both in Oman and in the US to ensure that there’s nothing but honey in the jars we sell!

Fun fact, lab tests also show that frankincense honey has a unique “fingerprint.” Our tests show that the honey contains small amounts of boswellic acids, characteristic of frankincense.

Crystallization is when the honey takes on a crystallized, semi-solid state. This is normal, and in fact good—it’s an indication that the honey is pure. Basically, honey is a high-sugar, low-moisture product, so the sugar molecules really want to form crystals, and any pure honey left to its own devices for a while will crystallize. Raw honey tends to crystallize faster because of the higher number of particles (pollen, resin particles, etc.) in it compared to filtered honey.

So people prefer crystallized honey, but if you like the liquid stuff, no worries! Just gently warm the jar by setting it in a warm water bath, no warmer than 104 degrees Fahrenheit (40 degrees C), and the honey will re-liquify. Don’t microwave it as this wouldn’t heat the honey evenly and would risk destroying beneficial enzymes!