Honey is derived from the nectar of flowers which, having been collected by honeybees, is transformed by them, enriched by substances produced by them, matured in honeycombs within the beehive and collected by beekeepers.
The first historical document to record the use of honey is 9,000 years old (a cave painting in the Cova de L’Aranya in Bicorp, Valencia).
In the European Union, thanks to the efforts and know-how of beekeepers, we can enjoy more than 120 different honeys.
Honey is a living, biologically active product and undergoes changes during the course of its life. One of the most noticeable changes it undergoes is a physical change caused by the crystallisation of its natural sugars. This tends to occur most frequently when the temperature drops, since this causes these sugars to be less soluble. To return it to its liquid state it can be heated gently in a bain-marie, stirring from time to time until it is completely liquid.