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Exploring varieties of honey

Exploring varieties of honey

It will be too strange for any fan of honey not to know at least a few different varieties of honey and understand their characteristics in order to be able to intelligently use and apply them in different foods. Here are a few I recommend to get you started (not in order of preference but in alphabetical order):


Acacia is made from nectar collected from the flowers of the Acacia tree which produce honey that is remarkably clear and pure. It is one of the most popular and sweet varieties of honey due to its soft and delicate floral flavor. It can remain in a liquid state for a long period of time due to its high concentration of fructose. Due to its low sucrose content, it is the best option for diabetics. Known for its therapeutic action, Acacia cleanses the liver, regulates the intestine and is anti-inflammatory for the respiratory system. This honey is excellent for sweetening without altering the flavor or aroma of drinks. Its sweetness perfectly balances the salty flavor of the cheese. Children love this honey.


Produced extensively in Canada and the United States from the purple or blue flowers, alfalfa honey is light in color with a subtle spicy profile and a lightly perfumed floral aroma. Its delicate nature does not overpower other flavors, making it a chef’s favorite choice for their baked goods and a fine table honey for tea lovers. Not as sweet as most honey, it’s a preferred choice for mixing with other ingredients or straight from the jar.


His name is a misnomer. Avocado honey tastes nothing like the fruit, avocado. Harvested from California avocado blossoms, avocado honey is dark in color and has a fairly rich, buttery flavor. This honey originated in southern Mexico and is now a common crop in Central America, Australia, and other tropical regions.


Produced from the cream-colored linden blossoms found throughout North America, linden honey is one of the few exceptional honey varieties that is light in color yet has a strong, lingering flavor. It’s somewhat fresh, the pleasant “woody” aroma is very good with teas like Earl Gray and works well for salad dressings and marinades.


Produced in New England and Michigan, cranberry honey is extracted from the tiny white flowers of the cranberry bush. It is usually light amber in color, has a pleasant flavor, a mild flavor, and a blueberry aftertaste. A good table dear.


Now rare and hard to find, buckwheat honey is produced in Minnesota, New York, Ohio, Pennsylvania, and Wisconsin, as well as eastern Canada. It is dark, full-bodied and rich in iron, and 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 variety of honey. Most experts recommend using a strong-tasting type of honey such as buckwheat for mead production, as honey is diluted.


Native to Canada and New Zealand, clover honey is one of the most popular and available varieties of honey. White clover, in particular, is grown as a widespread flowering grass and is an important source of nectar in many parts of the world. This honey has a pleasantly mild, yet rounded sweet flavor that is perfect for light sauces and dressings and for baking. Depending on the location and source, clover honey ranges in color from aqua white to light amber to amber.


Eucalyptus honey comes from one of the largest genera of plants, containing more than 500 different species and many hybrids. Its country of origin is Australia but it is largely produced in California. Widely available, it varies greatly in color and flavor, but tends to have a special herbal flavor that carries a hint of menthol. This honey is recommended by many people as protection against colds, and also as an ingredient to brighten up your tea.


One of the most popular honeys, Fireweed is light in color and comes from a tall, evergreen herb that grows in the open forests of the Northwestern US. It has an extraordinary smooth, delicate, sweet and buttery flavor that is ideal for cooking gourmet, bake, glaze, grill and smoke meat and fish.


Thick, amber in color, heather honey has one of the strongest and most pungent flavors. It is fragrant and floral with a very persistent aftertaste that is almost bitter. It is commonly served with ham, chicken, lamb, seafood, and cold dishes and pairs well with strong black coffee. Highly appreciated since ancient times due to its medicinal properties, heather honey has an extremely high protein content.


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


Found only in the coastal areas of New Zealand, Manuka honey is harvested from the blossom of the tea tree shrub. The Unique Manuka Factor (UMF) found in some Manuka honeys is an antibacterial property that is especially effective in curing sore throats, colds, indigestion, stomach ulcers, acne, and pimples. The Manuka honey flavor also goes well with tea or toast with or without butter!


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


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


Pine honey (sometimes also known as forest honey, fir honey, molasses, or tea tree honey) makes up the majority of the total honey production in Greece. It is not particularly sweet, has a slightly bitter taste, has a strong aroma, and is relatively rich in minerals and protein and high in calories. It is quite resistant to crystallization.


Contrary to its name, Sourwood honey is not sour, but sweet like any honey. This light-colored, delicate and subtle honey has an almost caramel or buttery flavor and a pleasant, lingering aftertaste. With this honey, you don’t need more butter on your cookies or bread!


Produced primarily in California, sage honey is light in color, heavy-bodied, and has a mild yet delicious flavor. It is extremely slow to granulate, making it a favorite among honey packers for blending with other honeys to delay granulation.


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


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


Also known as “multifloral” or “mixed floral” honey, Wildflower is often used to describe varieties of honey from miscellaneous and undefined flower sources. Its color can range from very light to dark and its flavor ranges from light and fruity to tangy and rich, depending on the mix of different seasonal wildflowers.

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