Honey

[tsophra]

who an who use honey? yu have a favorite kind? wha oonu use it fah?

I got some wildflower honey from the farmers market a couple of weeks ago..usually I can only tek honey in small doses..but dis ting so nice me cyan tap eat it..

i put it my smoothies, add it to yogurt and fruit, ice cream
sometimes I add a likkle to salmon while I'm cooking it

my mother was diabetic she always used honey as a sweetener (instead of sugar)

[tsophra]

Re: Honey

Forms of Honey
Comb honey is honey that is sold as it was produced—in the honey bees’ wax comb. The comb is edible as well.
Cut comb honey or chunk honey is liquid honey that has added chunks of the honey comb in the jar. Also known as liquid-cut comb combination.
Liquid honey, the form most familiar to us, is free of visible crystals. It is extracted from the honey comb by centrifugal force, gravity or straining. Because liquid honey mixes easily into a variety of foods, it is especially convenient for cooking and baking. Most of the honey produced in the United States is sold in the liquid form.
Naturally crystallized honey is honey in which part of the natural glucose content has spontaneously crystallized.
Whipped or cremed honey (also known as churned honey, honey fondant, sugared honey and spun honey) is brought to market in a finely crystallized state. While all honey will crystallize in time, whipped honey is intentionally crystallize via a controlled process so that, at room temperature, the honey can be spread like butter. In many countries around the world, whipped honey is preferred to the liquid form and used instead of jelly or jam.

http://www.thenibble.com/reviews/main/honey/types3.asp

[tsophra]

Re: Honey

ACACIA

Acacia is made from nectar collected from Acacia tree blossoms which produce a honey that is remarkably clear and pure. It is one of the most popular and sweetest honey varieties because of its mild delicate floral taste. It can remain in a liquid state for a long period of time due to its high concentration of fructose. Because of its low sucrose content, it is the best choice 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 taste or the aroma of beverages. Personally, I love to use this honey in my tea. It's so mild that it doesn't affect the tea's aroma which you would want to retain. Also, kids love this honey. Its sweetness also perfectly balances the salty tang of cheese.







ALFALFA

Alfalfa honey, produced extensively throughout Canada and the United States from the purple or blue blossoms, is light in color with a subtle spicy profile and mildly scented floral aroma. Its delicate nature doesn’t overpower other flavors, making it a favourite choice for chefs for their baked foods and a fine table honey for tea lovers. Not as sweet as most honey types, it is a preferred choice for combining with other ingredients or enjoying straight from the jar.

AVOCADO

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

BASSWOOD

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

BLUEBERRY

Produced in New England and in Michigan, Blueberry honey is taken from the tiny white flowers of the blueberry bush. It is typically light amber in color, has a pleasant flavor, a slight tang, and a blueberry aftertaste. A good table honey.


BUCKWHEAT

Now unusual and hard to find, Buckwheat honey is produced in Minnesota, New York, Ohio, Pennsylvania and Wisconsin as well as in eastern Canada. It is dark, full-bodied, and rich in iron -- a key reason which it's 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 honey varieties. Most experts recommend using a strong-tasting type of honey, such as buckwheat for mead production, since the honey is diluted. I have yet to be able to find this honey, but am so curious to check it out because the sales people advised that even though it's a popular variety in Europe, Asians generally do not accustom well to its strong spicy aroma and hence many suppliers have stopped importing it due to poor demand.


CLOVER

Originating from Canada and New Zealand, Clover honey is one of the most widely available and popular honey varieties. White clover in particular is grown as a widespread blooming pasture crop and is a major nectar source in many parts of the world. This classic honey has such a pleasingly mild sweet that I find very easy to accept and perfect for use in light sauces, dressings and baking. Depending on the location and source, clover honey varies in color from water white to light amber to amber.


EUCALYPTUS

Eucalyptus honey comes from one of the larger plant genera, containing over 500 distinct species and many hybrids. Its country of origin is Australia but is also produced largely in California. Widely available, it varies greatly in color and flavor but tends to have a special herbal flavor carrying a hint of menthol that may not be most pleasing to children's palate. This honey is traditionally by many people as a protection against colds and headaches. As a tea lover, I would also recommend it as an ingredient to liven up your morning or afternoon tea. Click here for a detailed account of Eucalyptus honey.

FIREWEED

One of the most popular honeys, Fireweed comes from a tall perennial herb grown in the open woods of North West US. Light in color, it has its own way of being sweet and complex at the same time. It has an extraordinary smooth, delicate, and buttery taste which is great for gourmet cooking, baking, glazing, BBQ grilling, meat & fish smoking.

HEATHER

Thick, amber in color, 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. Prized since ancient times due to its medicinal properties, Heather honey is extremely high in protein content.

LEATHERWOOD

Leatherwood honey comes from the leatherwood blossom -- a native eucalypt found in the south-west of Tasmania, Australia and is the source for 70% of the country’s honey. Established worldwide as a distinct honey type and a fine gourmet product, Leatherwood honey has a unique taste and strong floral flavour. Its distinctive spicy flavour 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. In fact, this is one of my favourite honey varieties that I find it great-tasting even when it's just mixed with water alone.







LINDEN

The small-leaved linden tree which grows in moist, clay soil and has clusters of small, yellow-white fragrant flowers hanging from slender stems, is common throughout Denmark. It’s planted in gardens, parks and along road sides, city streets and boulevards. Linden honey is one of those honey varieties that will completely change the misconception of those who think that honey is no more than just sugared water. It has a light yellow color and a very distinctive yet delicate fresh woody scent. Because of its sedative and antiseptic qualities, it’s one of my favorite honey varieties before bedtime. It is recommended in cases of anxiety and insomnia, whereby honey can be combined with a bath of linden blossoms before sleep. Linden honey is also used in the treatment of colds, cough and bronchitis.


MACADAMIA

Sourced from the floral nectar of the Macadamia Nut tree, Macadamia Honey first originated in Australia and today is also supplied from the United States. This deeply coloured honey variety possesses a distinctive, complex aroma and a subtle nutty flavor that goes extremely well with fruit and vegetable salads, ice-cream, toasts and herbal tea, and is a scrumptious marinate or glaze for grilled chicken wings as well.


MANUKA

Found only in New Zealand’s costal areas, Manuka honey is collected from the flower of the Tea Tree bush. The Unique Manuka Factor (UMF) found in some Manuka honey is an antibacterial property which is especially effective for healing of stomach ulcer, sore throats, colds, indigestion, acne and pimples. Some people find Manuka honey too "medicinal" in taste but as mentioned, the intensity can vary from brand to brand due to the difference in source. Personally I love its robust taste - the best is to eat it direct straight from the spoon!

ORANGE BLOSSOM

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


PUMPKIN BLOSSOM

From the natural nectars of the Pumpkin Blossoms and harvested once a year in the early fall, Pumpkin Blossom honey is a dark amber-colored liquid with a light floral fragrance. As a specialty gourmet varietal, it is an incredibly suitable topping for dishes and desserts and works well when paired with savory or spicy ingredients, like a barbeque sauce. When drizzled on sweet potatoes, yogurt and desserts, it also tastes great. Contrary to what its name suggests, Pumpkin honey does not taste like Pumpkin Pie at all. This honey is seasonal and limited as the bloom is short and does not produce much nectar. It's hard to find it in my country, but whenever I could lay my hands on it, I like to use it to replace sugar in my bread-making.

RAIN FOREST

This honey variety has a full body and a light fresh, floral aroma, but the its taste can vary a great deal depending on the source of nectar - for instance it could originate from the rainforest trees of Brazil, Australia, Tasmania, Thailand, the US, etc. One of the most favourite floral varieties among the children, it is often used as a breakfast jam or mixed into a honey drink. It is popularly used in cooking and baking and hailed as an excellent sauce ingredient.

RED GUM


Red Gum is a common Eucalypt found in Australia that produces one of the darker premium varieties of honey. Having a relatively higher level of antioxidants compared to the rest, red gum honey has a thick constituency, a bold taste (like buckwheat honey) and a distinctive aroma which I believe fans of strong honey varieties would find it appealing. It’s also a favourite ingredient in bread baking and meat marinades.


REWAREWA

Full bodied and malty, Rewarewa honey comes from a bright red needle-like flowers grown in the bushy hills and valleys of New Zealand. It's one of the first floral varieties that I tried when I started exploring honey. This classic dark red premium honey possesses a caramel-like and slightly burnt flavour that makes it popular natural sweetener for hot drinks and a spread. It is ideal for both sweet and savoury dishes and is well-known for use in oriental dishes.


PINE TREE

Pine Tree honey (sometimes also known as forest honey, fir honey, honeydew or tea tree honey) consists of the majority of the 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. It is rather resistant to crystallization.



SOURWOOD

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

SAGE

Sage honey, primarily produced in California, is light in color, heavy bodied and has a mild but delightful flavor. It is extremely slow to granulate, making it a favorite honey variety among honey packers for blending with other honeys to slow down granulation.

TAWARI

Originating from the creamy white flowers of New Zealand's Tawari trees, this honey has a golden color and a creamy butterscotch flavour. So subtle and mild, it's a perfect chef choice for topping desserts such as pancakes, waffles or ice-cream.

TUPELO

Clear yellow in color, with a characteristic greenish glow, Tupelo honey is a premium honey produced in northwest Florida. It is heavy bodied and is usually light golden amber with a greenish cast and has a mild, distinctive taste. Because of the high fructose content, Tupelo honey is one of the sweetest honey varieties and it hardly granulates.

WILDFLOWER

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

http://www.benefits-of-honey.com/honey-varieties.html