Exploring honey varieties

Exploring honey varieties

It will be too strange for any honey fan not to know at least a few different types of honey and understand their properties to be able to skillfully use and apply them in different foods. Here are a few that I recommend you start with (not in my preferred order, but in alphabetical order):

ACACIA

Acacia is made from nectar collected from acacia flowers, which produce a remarkably clear and pure honey. Due to its mild, delicately floral taste, it is one of the most popular and sweetest types of honey. Due to its high concentration of fructose, it can remain in a liquid state for a long time. Its low sucrose content makes it the best choice for diabetics. Known for its therapeutic effects, acacia cleanses the liver, regulates the intestines and has an anti-inflammatory effect on the respiratory tract. This honey is great for sweetening without changing the taste or aroma of drinks. Its sweetness perfectly balances the salty taste of the cheese. Children love this honey.

ALFALFA

Alfalfa honey, produced extensively in Canada and the United States from the purple or blue flowers, is light in color with a subtle spicy profile and a mildly fragrant floral aroma. Its delicate nature does not overwhelm other flavors, making it a preferred choice for chefs for their baked dishes and a fine table honey for tea lovers. Not as sweet as most honeys, it is preferred for combining with other ingredients or straight from the jar.

AVOCADO

His name is a misnomer. Avocado honey tastes nothing like the fruit avocado. Avocado honey is collected from the Californian avocado flowers, is dark in color and has a fairly rich and buttery taste. This honey originally comes from southern Mexico and is now widespread in Central America, Australia and other tropical regions.

Linden wood

Linden honey is made from the cream-colored lime flowers found throughout North America. Linden honey is one of the few exceptional honeys that is light in color yet has a strong, acrid flavor and a distinctive lingering flavor. Its somewhat fresh, pleasant “woody” scent goes very well with teas such as Earl Gray and is well suited for salad dressings and marinades.

BLUEBERRY

Blueberry honey is produced in New England and Michigan and is extracted from the tiny white flowers of the blueberry bush. It is typically light amber in color, has a pleasant taste, a light smell and a blueberry aftertaste. A good table honey.

BUCKWHEAT

Now unusual and difficult to find, buckwheat honey is produced in Minnesota, New York, Ohio, Pennsylvania and Wisconsin, as well as eastern Canada. Dark, full-bodied and rich in iron, it is popular with honey lovers. Buckwheat honey has been found to contain more antioxidant compounds than some lighter honeys. It is perhaps the strongest and darkest of all honeys. Most experts recommend using a strong-tasting type of honey, such as buckwheat, to make mead because the honey is diluted.

CLOVER

Clover honey, which comes from Canada and New Zealand, is one of the most widespread and popular types of honey. White clover, in particular, is grown as a widespread flowering pasture plant and is an important source of nectar in many parts of the world. This honey has a pleasantly mild, sweet yet rounded taste that is perfect for light sauces and dressings as well as for baking. Depending on the location and source, the color of clover honey varies from water white to light amber to amber.

EUCALYPTUS

Eucalyptus honey comes from one of the larger genera of plants, containing over 500 different species and many hybrids. Its country of origin is Australia, but most of it is produced in California. It is widely available and varies greatly in color and flavor, but tends to have a specific herbal flavor that carries hints of menthol. This honey is recommended by many people as a protection against colds and also as an ingredient to invigorate your tea.

FIREWIDE

Fireweed, one of the most popular honeys, is light in color and comes from a large, perennial herb grown in the open forests of the northwestern United States. It has an exceptionally smooth, delicate, sweet and buttery taste that is ideal for gourmet cooking, baking, glazing, BBQ grilling, meat and fish smoking.

HEATHER

Thick, amber-colored heather honey has one of the strongest and most pungent flavors. It is fragrant and floral with a very lingering aftertaste that is almost bitter. It is commonly served with ham, chicken, lamb, seafood and cold dishes and goes well with strong black coffee. Heather honey has been valued since ancient times for its medicinal properties and is extremely high in protein.

LEATHER WOOD

Leatherwood honey comes from the leatherwood flower - a native eucalyptus found in southwest Tasmania, Australia and is the source of 70% of the country's honey. Established worldwide as a distinct type of honey and a fine gourmet product, Leatherwood honey has a unique taste and a strong floral aroma. Its distinctive spicy taste makes it an excellent spread on wheat toast and an ideal ingredient in recipes as it not only sweetens cakes, muffins, coffee and tea, but also adds a fantastic flavor.

MANUKA

Manuka honey is only found in the coastal areas of New Zealand and is extracted from the flowers of the tea tree bush. The unique Manuka Factor (UMF), found in some Manuka honeys, is an antibacterial property that is particularly effective in healing sore throats, colds, indigestion, stomach ulcers, acne and pimples. The taste of Manuka honey also goes well with tea or toast with or without butter!

ORANGE BLOSSOM

Orange blossom honey, often a combination of citrus sources, is typically light in color and mild in flavor with a fresh, fruity scent and a fragrant citrus flavor. Orange blossom honey is originally from Spain/Mexico but is produced in many countries including Florida, Southern California and Texas.

REWAREWA

Full-bodied and malty, Rewarewa honey comes from bright red, needle-like flowers that grow in the bushy hills and valleys of New Zealand. This classic dark red premium honey has a caramel-like and slightly burnt taste, making it a popular natural sweetener for hot drinks and spreads. It is suitable for both sweet and savory dishes and is known for use in oriental dishes.

JAW

Pine honey (sometimes known as forest honey, fir honey, honeydew or tea tree honey) accounts for the majority of total honey production in Greece. It is not particularly sweet, tastes a little bitter, has a strong aroma and is relatively rich in minerals and proteins and has a lot of calories. It is fairly resistant to crystallization.

SOURWOOD

Contrary to its name, sourwood honey is not sour, but sweet like all honey. This bright, delicate, subtle honey has an almost caramel or buttery taste and a pleasant, lingering aftertaste. With this honey you no longer need butter on cookies or bread!

SAGE

Produced primarily in California, sage honey is light in color, heavy in body, and mild but delicious in flavor. It is extremely slow to granulate, making it a favorite among honey packers to mix with other honeys to slow granulation.

TAWARI

Sourced from the creamy white flowers of New Zealand's Tawari trees, this honey is golden in color and has a creamy butterscotch flavor. So subtle and mild, it is the perfect chef's choice for topping desserts like pancakes, waffles or ice cream.

TUPELO

Tupelo honey has a clear yellow color and a distinctive greenish tinge and is a premium honey produced in Northwest Florida. It is heavy bodied and is usually light golden amber with a greenish tinge and has a mild, distinctive flavor. Due to its high fructose content, Tupelo honey is one of the sweetest types of honey and hardly granulates.

WILD FLOWER

Also known as “multifloral” or “mixed floral” honey, wildflower is often used to describe honey varieties from diverse and undefined floral sources. Its color can vary from very light to dark and its taste ranges from light and fruity to spicy and rich, depending on the mix of the different seasonal wildflowers.

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