Honey that is extracted from beehives and used for consumption without any processing or heating is raw honey. It is rich in pollen, enzymes, and all 22 types of amino acids that generally get lost during the processing of the honey. 
On average raw honey has 3-4 times Pollen, 2-3 times amino acids, and 15-20 times higher enzyme activity compared to processed honey.

Processing of honey involves certain steps like heating, filtration, and moisture reduction, and to perform these operations the temperature of honey reaches 70-80 degrees (celsius). This is way beyond the threshold temperature of 40-45 degrees, ideal for keeping the intrinsic benefits of honey intact. When the temperature of honey goes beyond this limit, the quality of honey deteriorates as amino acids get destroyed, enzyme activity diminishes and there is the formation of Hydroxy-methyl-furfural (HMF), which has an adverse effect on human health.
Raw honey does not go through any such steps, preventing the loss of original benefits and the formation of HMF. It is always recommended to consume raw honey over processed honey for its obvious health benefits. 

Raw honey which does not go through any heating or multi filtration process, has certain key elements in significantly higher amounts, that make it medicinal and effective, let’s understand these one-by-one –

1. Pollen: It is a very good source of antioxidants and helps in building immunity against common cold, cough, and seasonal allergies. In addition, it is a very good source of protein. 6 grams of pollen is equivalent to 100 grams of pulses. Raw, unfiltered honey carries 20-25 times the pollen count compared to processed honey.
2. Enzyme Activity: Enzymes in honey play an important role in digestion and helo improve our metabolism. Enzyme activity is inversely proportional to the amount of heat given to honey, which means when honey is heated (especially above 40-45 degrees), enzyme activity starts diminishing. 
3. Proline (Amino Acids) Amount in Honey: Proline is an important amino acid that supports skin and connective tissue health. It also helps in building beautiful, firm, and smooth skin. The value of Proline in honey determines the level of amino acids and classifies the quality of honey. Unfortunately, heating/processing of honey reduces the level of proline.

The beauty, as well as the challenge of dealing with raw honey, is in its inconsistency across seasons and locations. Every season brings new surprises, one flower may bloom earlier than another, or it may bring a different amount of nectar depending on weather conditions that are beyond human control. Since honey is not made in factories, variations in taste, texture, and color are to be expected.