24/09/2020
Dark Types
In general, the darker sorts have a stronger and more distinctive aroma. They not only taste less sweet, but they are typically rather tangy with a bitter, malty note.
here are some fact about honey:
This can be found on the pine needles or leaves of trees.
Light Types
Varieties that are lighter in color usually have a mild, floral flavor, and a color that ranges from nearly clear to white, pale yellow, golden, orange, or red.
Depending on how the nectar is collected, you will find single origin and multi-flower varieties in this group.
Here, you’ll find an overview of some of the most common sorts:
Consistency Color Flavor
Liquid, Whipped, and Honeycomb
Besides dark and light types, you can also differentiate between production processes. Most of what you will find available for sale belongs to the liquid nectar group, wherein the honeycombs are spun in a centrifuge to retain the actual product.
This liquid type is available in two varieties: raw or cold packed, and pasteurized. While the raw version includes pollen and minerals (particularly if it has not been filtered) and is therefore very popular, pasteurized sorts offer their own advantages, and they do not crystallize so quickly. But as crystallization is a natural process, this is more a matter of personal preference.
Honey Varieties with Comb and Pollen | Foodal.com
Also, it’s important to keep in mind that most types do tend to crystallize over a certain time period anyway.
Pasteurization of honey is like the process done to make dairy products safer for human consumption, but it is not used for the same reason.
Since honey is high in acid with a low moisture content, it doesn’t provide a nice environment for potentially harmful bacteria to thrive. Some types of yeast can sometimes survive, so pasteurization kills these, but as I mentioned above, it mostly just helps to prevent crystallization.
The whipped variety provides a special texture, too. This type of processing is used when the honey already contains sugar crystals. By whipping in air, it will keep its smooth and spreadable texture over a longer period.
Comb honey is a true specialty, because it is sold in its original wax reservoirs, cut into pieces. This not only looks great, but it also offers you a direct connection with and experience of the natural product. Sometimes, you can find fluid sorts that contain individual pieces of honeycomb, too.
A Natural Sweetener for Lots of Recipes
Honey is not only a delightfully sweet spread to put on toast, it can also be used in drinks, cakes, or sauces.
Why not substitute sugar with it in some baked goods? Considering that the natural product has a stronger sweetening power, you can reduce the amount of required granulated sugar. Approximately 1/3-1/2 cup of honey can replace 1 cup of sugar (1).
Bees Love Lavender | Foodal.com
The only thing you have to keep in mind is that your cake, for example, might brown a bit faster than it would otherwise. So keep an eye on your goodies in the oven, and cover with aluminum foil if the surface is getting too dark. Plus, consider that it provides more moisture than sugar, so you might need to add a little less liquid than usual.
If you have a look at the chart above, you’ll see that the flavors offered by various types can differ a lot. Make use of these tasting notes when you make a variety of sweet and savory dishes like:
Sauces, dressings, and vinaigrettes for salad
Glazes and sauces for roast chicken, duck, fish, or beef
Those that include fresh herbs like rosemary, thyme, and lavender
Anything made with goat cheese, feta, or fresh cream cheese varieties
Cakes, other types of baked goods, or desserts
Warm or cold drinks like tea (especially a spiced chai), milk, smoothies, cocktails, or juices
Tips for Storing
Actually, honey is quite undemanding. Kept correctly, it could probably outlast most of us.
If you want this sweet gold to retain its color and consistency, keep it cool and in a dark place, away from direct sunlight. Since it attracts moisture, store it in a dry place, well-sealed in the containers or jars it is sold in.
Some varieties may crystallize or thicken, but this doesn’t mean they are not edible anymore. Due to its makeup, these things just happen. Most blossom honeys crystallize between 2-6 weeks of storage, while acacia typically stays fluid for up to 12 months.
Bowl of Honey | Foodal.com
Firm, creamy sorts should be stored at 50-53°F (10-12°C), thin and fluid varieties between 64-68°F (18-20°C).
Now, let’s take a closer look at one special sort that has become famous, due to its unique antibacterial properties. By consuming Manuka honey, you can combine your desire for something sweet with a potentially healing effect.
As this particular type is not as heat-sensitive as most of the others, it is the best choice to add to a mug of hot milk or tea, to enjoy the soothing warmth.
Nevertheless, its antiviral and antibiotic qualities indicate that it may be a great natural remedy to have on hand to soothe colds, coughs, or sore throats.
The easiest way to benefit from these potential healing properties when suffering from problems with one’s gums or oral cavity, coughs and sneezes, or sore throats, is to take a teaspoon of the sweet stuff and melt it in your mouth as slowly as possible. This should be done at least three times a day.
And, for sure, don’t forget about all the fabulous things you would use regular types for – it’s great for those applications too! Might I suggest keeping it simple like Winnie the Pooh, and enjoy a paw of honey right from the jar?
Conclusion
Honey is a more varied product that one might think. Lots of different sorts can be found, all of which provide different flavors. Also, the consistency is not all alike, but depends instead on the sort of nectar that was used to produce it, as well as the methods used in processing.
If you store it correctly, you will be able to enjoy it for a long time and prepare amazing sweet and savory dishes. Or you may make use of the potentially beneficial qualities of New Zealand’s specialty honey as a natural remedy.
All About Honey:
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Jahroberts
May 22, 2016 at 2:35 PM
Very informative post!
I particularly liked the part where you mention the effect glucose has.
Personally, I have quite a sweet tooth so honey usually plays a part in my diet. It was very interesting to learn how there are different kinds.
I always buy locally, I’m not sure why, it’s not cheaper but local foods always seem to taste better to me, the quality is better 🙂
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Lynk
May 22, 2016 at 8:58 PM
I love these different uses of honey! I love it just on it’s own, drizzled over an english muffin or some fruit. I also love to add it to sweeten my morning smoothie! I’ve been having fun lately discovering the different varieties available from local beekeepers in our farmer’s markets. There are so many just in the area around my town it’s amazing!
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Novelangel
May 23, 2016 at 6:19 AM
One thing i’m not so sure I want to try are the varieties made from bug secretions. That doesn’t sound so great to me, but to each his own, I guess. This article is very informative and I learned a lot, although I already knew about a few of the healing aspects of the stuff. It does make me want to try more recipes that include honey as an ingredient. I wonder where some of the more unique forms are sold at?
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Lynk
May 23, 2016 at 7:50 PM
Love the different recipes here, I will have to try some salad dressings! I use honey a lot in my smoothies, or just drizzled over fruit or an english muffin. YUM! Lately I’ve been having a lot of fun discovering local varieties at flea markets and farmers markets, it is amazing how many different beekeepers there are all around me making their own goodies!
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psanch
May 24, 2016 at 2:47 AM
My guilty pleasure is throwing a little into all sorts of dishes – sweet and savory. I come from this little district called Kodagu in southern India and it’s known for its forest honey. Despite that I had no idea that there were so many varieties, so many classifications. My mother briefly toyed with the idea of setting up a few bee hives but I think she’s given up that idea now!
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Nina-Kristin Isensee
May 26, 2016 at 4:12 AM
That sounds interesting. Varieties from forests are often very aromatic. I can imagine that is must have a unique flavor.
But using different kinds for savory dishes, too, works great, doesn’t it? Especially the ones that are less sweet can be added to many meals. It truly is an all-rounder!
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fuzyon
May 24, 2016 at 8:41 AM
I stopped using sugar for a lot of things I prepare nowadays. I drink tea and make my usual cakes and pastries with honey instead of sugar. It tastes much better!
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Nina-Kristin Isensee
May 26, 2016 at 4:14 AM
It works nice as a substitute, right? I love the slightly note it provides for my madeleine sponge cookies, too. And due to the many variations, one can regularly experiment with sweetness and aroma!
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Miaka__M
May 24, 2016 at 2:33 PM
I love how you have the table comparing the different varieties, its very informative! I had no idea that there was an avocado and blueberry sort, that’s pretty cool. I think that I will try substituting the sugar with honey in my baking, seeing that it is less than the sugar and it is much better for us health wise.
I typically
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Snarya
May 24, 2016 at 7:29 PM
I usually buy mine locally, a friend of mine is a beekeper and thanks to him, my pantry is always well stocked. Right now I have at least five jars with different varieties. I like the dark kind more than the light one, my favorites are the Chestnut and Eucalyptus varieties. I use it mostly on sauces or in hot beverages like tea or milk, my other half uses it on almost everything instead.
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I love baking with honey. Hopefully you’ll post some recipes to use these varieties with, as well. As usual with this blog, now I’m hungry!
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Nina-Kristin Isensee
June 2, 2016 at 3:12 AM
That’s right, if it’s possible to replace it, this is always a nice way to go. Concerning the shelf life, I once have read that scientists (or rather Egyptologists) found some honey in an Egyptian grave which was that old. They said it would have been still edible – I haven’t done my own research on how trustworthy this it, but I suppose the sweet nectar can indeed keep fresh for a real long time.
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Julie
May 30, 2016 at 7:30 AM
I love the creamy type best because I love to eat them with freshly baked bread and without butter. I find that the clear types of honey crystallize on the bread. There’s something magical about the way this nectar is produced.
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OksanaPk
June 2, 2016 at 3:36 PM
Thank you so much for this article, Nina! 🙂
I used to strongly dislike honey as a child, but lately I find myself incorporating more and more of it into my daily life. For example, I find that adding a half spoon of it into my morning coffee adds the same amount of sweetness as two spoonfuls of white nasty sugar 🙂
Question, what is your take on treating acne with honey? I know some people apply it on their faces as a mask but I’m a little hesitant to do so…
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Nina-Kristin Isensee
June 9, 2016 at 3:39 AM
Thank you, I’m happy that this was of interest to you. I can imagine that a dash of honey is a nice addition to coffee. Especially with all the different sorts, one can give it a new nuance from time to time, too!
Unfortunately, I have to tell you that I have no experience with treating acne. I have heard that honey is sometimes an ingredient of facial masks, but I can’t give you any medical advice on this.
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toradada5598
June 6, 2016 at 10:04 AM
So, that’s why honey colors differ from each other! I always thought that the dark ones are fake (just plain sugar syrup) while the light ones were real honey with water added to it. Haha 🙂 Well, at least I won’t prejudice against them anymore 😛
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arunava2016
June 13, 2016 at 5:22 AM
Very informative. Honey really has tremendous healing power. It’s really good for coughs and cold and it helps keep the body warm in the winter. It is said that daily consumption of honey along with garlic keeps the heart healthy forever. But, I never knew about so many varieties of it and I am particularly fond of the greasy jelly type honey and as a child used to have pure honey obtained directly from the beehive which was available in our small township. Would love to taste the different types mentioned here.
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Nina-Kristin Isensee
June 14, 2016 at 6:33 AM
Thanks. You’re right, isn’t it fantastic to have a natural product with all these useful qualities? It seems like honey can’t be anymore optimized 😉 I hope that you can find some of the specific varieties where you live, it’s really interesting to taste the differences between some of the sorts.
But, having the possibility to obtain the sweet nectar directly from the busy bees, like you say, is probably the best things possible 🙂
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HealthAndVitality
June 13, 2016 at 7:14 AM
Thank you for sharing, as a health professional, I try to use honey for sweetening than all this white refined sugar that has nothing in it apart for empty calories.
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anorexorcist
June 22, 2016 at 2:05 PM
This is an extremely interesting article, I had no idea about the varieties of honey, it’s always good to know those facts :).
My mom a few years ago used honey as a substitute of sugar and she still does, she often says that honey gives a natural taste to the food in comparison to sugar, and it’s actually more healthy without mentioning all the properties that it has.
Thanks for sharing!
Nina-Kristin Isensee
August 23, 2016 at
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ashley0323
September 5, 2016 at 6:51 PM
Wow, this is quite informative! I did know honey had a TON of great health benefits, but I didnt know there were so many types of honey. I always just thought there was “real honey” and “processed fake honey”. I will take a closer look when I visit the grocery store next.
