Honey varieties 

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people. Honeys produced by other bees (bumblebees, stingless bees) and insects (honey wasps) have different properties.

Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as granulated sugar. It has attractive chemical properties for baking and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners. Most microorganisms do not grow in honey because of its low water activity of 0.6. However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in infants' immature intestinal tracts, leading to illness and even death. Honey has had a long history in human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It has also been used in various medicinal traditions to treat ailments. The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey. Bees carry an electrostatic charge whereby they attract other particles in addition to pollen, which become incorporated into their honey; the honey can be analysed by the techniques of melissopalynology in area environmental studies of radioactive particles, dust and particulate pollution.

There exist greater than 300 different distinct types of honey. Flavor, aroma and color of a honey can differ substantially based on the flowers that nectar was collected from. Honey flavors range from slight hints of sweetness to great bounds of distinct flavor, its flavors similarly can run the gambit of being a clear as water to a deep dark brown. There exist as many flavors of honey in the world as exists combinations of blossoms in bloom at the same time. The following is simply a sampling of some of the more popular or more common honey varieties.

Honey is produced by bees as a food source. To produce a single jar of honey, foraging honey bees have to travel the equivalent of three times around the world. In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy. By contriving for bee swarms to nest in artificial hives, people have been able to semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees:
a single female queen bee
a seasonally variable number of male drone bees to fertilize new queens
some 20,000 to 40,000 female worker bees. The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.

ACACIA:
Acacia, a light and clear honey made from nectar collected from the blossoms of Robinia pseudoacacia, also known as Black Locust in North America and Europe. 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 a great 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. . 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.

ASTER:
A distinctively sweet smelling, full bodied floral varietal, Aster honey is abundant in the Mid-South United States. It is light in color and prone to crystallize quickly. Relatively thick and smooth in consistency, this aromatic honey is a favorite choice for eating straight like a candy.

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.

BEECHWOOD:
Beechwood honey is sourced from New Zealand's South Island and is a special varietal that comes from the sap produced from the beechwood trees and collected by bees. An aromatic, dark amber honey, it is often mixed into smoothies, sauces, and used as sweet drizzle for pancakes and fruits. This honey is also a popular supplement for improving the body's immunity and digestive system.

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.

BLUE GUM:
Blue Gum, a Eucalyptus honey specie, grows in South Australia and Tasmania. It honey is amber in colour and dense in texture. Delicious on toast and wafers, this varietal is popularly used as a breakfast or ice-cream drizzle. Blue Gum honey is a must-try for those who love the Eucalyptus range of honey. Its subtle cool, minty undertone reminds me of the blue bubble gum that kids love to chew.

BUCKWHEAT:
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. While it's an extremely popular variety in Europe, not all Asians accustom well to its strong aroma and hence many suppliers are not too fond to import it.

CLOVER:
Originating from Canada and New Zealand, Clover honey is one of the most widely available and popular honey varieties. Depending on the location and source, clover honey varies in color from water white to different tones of amber. White clover in particular is grown as a widespread blooming pasture crop and is a major nectar source in many parts of the world.

DANDELION:
Harvested from New Zealand's South Island, Dandelion honey is a relatively strong honey blended with mild tangy notes. This dark amber honey delivers a distinct floral aroma of dandelions which are is traditionally prized as a medicinal herb in China, Tibet and India for its broad spectrum of powerful healing properties. Great tasting by itself, it is best eaten straight from the spoon.

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

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.

IRON BARK:
Iron bark is a highly favored, premium Eucalyptus floral variety (Eucalyptus crebra) which blossoms throughout the year in eastern Australia. Amber in colour and dense, this honey is a favorite flavor enhancer in baking. Its slight nutty aroma makes a delicious addition to a smoothie and a good glaze for barbecued meats.

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.t 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.

It contain 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.

NEEM:
Bitter-tasting Neem honey is produced from the nectar source of Neem (also known as Margosa Tree) flowers which are common in warm tropical countries like India. Highly valued in Ayurveda for its medicinal properties, Neem honey is known to be effective in lowering high blood pressure, treating diabetes, skin problems, dental diseases, infected throat, and allergies.

Wild Forest Neem Honey has a full robust flavor with subtle licorice overtones making it a favorite among connoisseurs. Excellent on warm grain cereals or paired with blue cheese. We invite you to enjoy the full bouquet of flower essences contained within every drop of Rare Wild Forest Honey.

Heavenly Organics Wild Forest Neem honey is collected from wild beehives by traditional groups of tribal honey foragers living in the virgin forestlands of central India. These remote forests hold a diverse variety of plants and flowers long revered by the ancient science of health, Ayurveda, for their health-promoting properties.

Foragers travel deep within the forests to gather the wild honey, well beyond the reach of automobiles and other pollutants. After marking their target, the foragers return at night to collect the honey while the bees are sleeping. They never use smoke or any other process that could cause harm to the bees, their hives, or the forest vegetation

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.

RAINFOREST:
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.

RATA:
Produced from the West coast of New Zealand's South Island, Rata honey is a light color, buttery smooth varietal that has impressed many serious honey enthusiasts. It has a mild, subtle taste and yet very memorable, pleasantly sweet aroma. Rata honey has a relatively high glucose content. It crystallises quickly and thus is usually marketed as a creamed honey. When mixed with water, it makes an absolutely delicious, soothing tonic with a fruity hint.

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.his 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.

YELLOW BOX:
Yet another eucalyptus bush variety (Eucalyptus melliodora) native to Australia, yellow box honey is one of the most highly regarded honey in the country (in terms of taste). Its smooth texture, heavy-bodied yet mild Eucalyptus blend also make it a popular choice for adding to tea and coffee, baking and a perfect drizzle for puffs, cakes and bread. This honey is slow to granulate.

Nutrition:
Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates. As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals. Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.
Honey analysis:
Fructose: 38.2%
Glucose: 31.3%
Maltose: 7.1%
Sucrose: 1.3%
Water: 17.2%
Higher sugars: 1.5%
Ash: 0.2%
Other/undetermined: 3.2%
Its glycemic index ranges from 31 to 78, depending on the variety. Honey has a density of about 1.36 kilograms per litre (36% denser than water)

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