A lot of honey found in the supermarket is not raw honey but "commercial" regular honey, some of which has been pasteurized (heated at 158°F or 70°Celsius or more, followed by rapid cooling) for easy filtering and bottling so that it looks cleaner and smoother, more appealing on the shelf, and easier to handle and package.
Pasteurization kills any yeast cell in the honey and prevents fermentation, which is a concern for commercial honey producers because many extract uncapped honey that has a high moisture content. So storing honey with high moisture content over a long period, especially in warm weather, will cause the honey ferment and affects the rawl taste of honey.
When honey is heated, its delicate aromas, yeast and enzymes which are responsible for activating vitamins and minerals in the body system are partially destroyed. Among manufacturers there exists no uniform code of using the term "raw honey". There are no strict legal requirements for claiming and labelling honey as "raw."
Raw honey is unprocessed, but at times may need to be slightly warmed to retard granulation for a short period of time and allow light straining and packing into containers for sale. Using as little heat as possible is a sign of careful handling by raw honey suppliers.
Usually raw, unfiltered honey can only be purchased directly from an Apiary. Characterised by fine textured crystals, it looks cloudier and contains particles and flecks made of bee pollen, honeycomb bits, and propolis.
Raw and unfiltered honey and has a high antioxidant level and will usually granulate and crystallize to a thick consistency after a few months. It is usually preferred as a spread on bread and waffles, or dissolved in hot coffee or tea. However, as most consumers are naturally attracted to buying and eating crystal clear and clean honey, unfiltered honey which looks cloudy and unappealing, is not commercially available on supermarket shelves.