Every honey category I've looked at treats raw and unfiltered as automatically better. Both words arrive already flattering, before anyone's checked what they refer to.
My assumption is that straining just takes out wax and bits, and doesn't change what's actually in the honey. If that's right, the word here may just be copied across from general honey marketing and describing nothing anyone cares about. Happy to be corrected.
youve got it about right. straining is pulling wax bits and debris out, it's not really changing whats in there. and raw gets used so loosly that id just ask a seller what they mean by it.
@Ben fair enough on the word itself. but i had two jars sat next to each other last year, one cloudy one clear as syrup, and the the cloudy one tasted different to me. that's not me defending the label, i just dont think im imagining it
Texture preference promoted to a quality tier. argued like theres data under it when it's just how the jar looks.
@Ben This is the same shape as most of the label arguments here. Raw, wild, artisan, hand strained — ive not seen any of them tied to a measurement, so you cant hold a seller to any of them. What's left is a test result for that specific batch.