Why bees make a cosmetic ingredient at all
Honey is composed of roughly 80% sugars, 17% water, and a small percentage of enzymes, organic acids, amino acids, vitamins and trace minerals. The bee's hypopharyngeal enzymes (mostly glucose oxidase) generate small amounts of hydrogen peroxide as the sugars break down, which is why honey is naturally antibacterial and why ancient Egyptian, Greek and Levantine medicine used it for wound dressings. As a cosmetic ingredient it acts as a humectant (draws moisture to skin), mild exfoliant (the natural acids), and gentle antibacterial.
Raw versus processed - the cosmetic difference
Most supermarket honey has been heated to 70 degrees C or higher to make it pourable and to delay crystallisation. That destroys the temperature-sensitive enzymes that give honey its cosmetic and medical properties. Cosmetic-grade honey is either raw (never heated above ~40 degrees C) or processed at low temperatures specifically to preserve enzyme activity. Our supplier is a Bekaa-valley apiary that cold-filters but does not pasteurise; you can taste this difference - the honey has a complex floral profile that supermarket equivalents lack.