Honey is a valuable food product made from flower nectar by bees. Honey is never obtained from any particular flower. But in some cases, bees can often bring nectar of one plant species into the combs. And then honey acquires special properties and specific taste.
Instructions
Step 1
In addition to flower nectar, honey contains substances that have entered it from the bee's body. Honey is based on fructose and glucose, but in addition to these simple sugars, it contains about 300 different components. The aroma, color and taste of honey depend on the type of plant from which the bees collected the most nectar.
Step 2
Acacia honey is clear, watery and very sweet. This type of honey contains an increased amount of fructose and does not crystallize for a very long time, practically until spring. The smell of this variety is gentle, unobtrusive. Acacia honey is used for general strengthening of the body, for sleep disorders, diseases of the gastrointestinal tract.
Step 3
Linden honey is light yellow, with a rich aroma and taste. This variety contains a large amount of aromatic substances. It is recommended for colds, skin injuries, as well as for strengthening the immune system.
Step 4
Buckwheat honey is dark, reddish, with a pungent taste and strong odor. This honey is a rich source of proteins and minerals, especially iron. In folk medicine, this variety is used to prevent atherosclerosis and improve blood formation.
Step 5
Clover honey is almost completely transparent and colorless, with very good taste. It has a light scent of clover flowers, and after crystallization, it becomes dense and white in color.
Step 6
Sunflower honey is light golden with a delicate taste. This variety is prone to rapid crystallization, especially if harvested in dry summers. When solidified, honey turns into a light amber granular mass.
Step 7
Heather honey is reddish-brown, with a strong specific aroma and tart taste. This honey is prized for its high content of protein and mineral salts, but it is inferior in taste to many other varieties. When crystallized, heather honey turns into a jelly-like mass.
Step 8
All types of natural honey are useful both fresh and candied. Full crystallization of high-quality honey occurs 1-2 months after honey harvest in all varieties, except for acacia and heather.
Step 9
Unnatural honey is considered to be processed by bees sugar, juices of fruits and vegetables. One of the signs that determine high-quality honey is its crystallization. If you are offered liquid honey in the middle of autumn, this is most likely a fake.
Step 10
Real honey flows from the spoon continuously as a ribbon, fake honey flows and drips, forming a splash. High-quality honey does not foam or ferment, because it has strong bactericidal properties. If the purchased honey fermented, it means that it was heated above 40 degrees, or it is fake.
