I’m kind of picky about my honey. I don’t like strong tasting, dark honey, and prefer the lighter, and creamier varieties so I wanted to do some reviews when the opportunity arises. My first will be Big Island Bees Ohi’a Lehua Blossom Honey.

This is currently near the top of my list of favorite honey. It’s light on the honey taste, with a hint of a malty taste, similar to a brewery if you are familiar with that scent, which gives it some body, and has a partially crystalized texture. It goes well with cottage cheese.

I was gifted this honeycomb from a family member I haven’t seen in a long time…. Is it expensive? I feel like I owe a gift or to show gratitude to that amount….

Hello everyone! I help a beekeeper vend at several small shows throughout the year, but the jars he gives samples out of get very crystallized . Is there a way we can keep them a consistent temperature right before the shows so that they are ready to give to customers, but also keep them liquid (but not molten) at some of our colder shows throughout the day? TIA

I'm curious about the possibility of losing weight and lower inflammation eating raw honey and butter, because that is what I accidentally experimented during the last weeks, and people around me say it's impossible.

Talking ofc about good quality local raw honey. I have on average about 10 teaspoons a day and finish about 1/2 - 3/4 kg a week, every week

I have a bit of honey from my hive that was pressed from old frames, can I use it to make mead?
Its not going to get eaten and I don’t want to just bin it.
I make mead already.

This been sitting on a room temp place for like I don’t even remember, maybe a few months. Is it still safe?

I am really wondering if organic honey is something that is really different than regular honey? Like my best friend, my business partner and the person who is heading the kitchen at the B&B we both run, is this really the hill she wants to die on? I mean do I not get it, I actually tasted both of them they taste exactly the same, what would be the middle ground, like what could be something that would be less expensive and would satisfy us both, I am just wondering. I think she's being difficult and not understanding I need to meet budget to keep this place open, why would she give organic honey this much importance, I can understand if its meat, if its veggies or fruits etc. But honey? what am I missing? I don't want to lose my best friend over this? but I am really frustrated now.

I love honey and my wife got a special pack of flavored honeys from all over the world. I don’t know what to eat it with so that I can get the proper flavor of the honey. I love honey on saltines as a snack in general but I feel that may not be right as the salt may overpower the sweetness of the honey. Need ideas please

In my opinion, it is very similar to multifloral honey, but has a long and pleasant finish.

It’s primarily due to the short window that the Tupelo plant flowers.

Hey everyone! I wanted to share a quick dive into one of the most unique honeys produced in Europe: Elatis Mainalou Vanillia (PDO Vanilla Fir Honey).

What makes it so special:

Strictly Geographical: It’s produced exclusively in the Mainalo mountain region of Arcadia, Peloponnese, at altitudes over 1,200 meters. It holds a Protected Designation of Origin (PDO) status from the EU.

It Doesn't Come from Flowers: Like other fir honeys, bees collect honeydew secreted by insects living on the Greek Fir (Abies cephalonica). However, the specific microclimate of Mount Mainalo produces a unique biochemical profile.

The "Vanilla" Name: No actual vanilla is added! The name comes from its pearl-amber, light caramel-like color and subtle, natural vanilla/caramel flavor notes.

Texture & Properties: It has extremely low moisture content, making it thick and viscous, and unlike regular blossom honeys, it almost never crystallizes due to its low natural glucose levels.

Has anyone here ever tried honeydew/fir honey before, or tasted this specific regional variety?

I've never seen this before and have no idea where it came from, I obviously used this honey before and this was not there.

Edit: just opened another, completely different brand, same black stuff, they were next to each other

Hi everyone,

I’m looking for a good NMR-tested / genuinely unadulterated honey brand available in India. I’m specifically trying to avoid honey that has been adulterated with sugar syrups or heavily processed.

I’ve shortlisted these two brands:

1. Conscious Food – Himalayan Multi-Flora Honey https://www.amazon.in/Conscious-Food-Himalayan-Multi-Flora/dp/B0965MVK4D
2. Organic Tattva – Unprocessed, Unfiltered & Unpasteurized Honey https://www.amazon.in/Organic-Tattva-Unprocessed-Unfiltered-Unpasteurized/dp/B0CBV21XLR

Has anyone here actually researched these brands or had them lab-tested (especially NMR testing)?

A few things I’d love to know:

• Which of these two would you choose, and why?
• Do either of them provide recent NMR test reports / certificates of analysis?
• Are there any Indian honey brands that have reliable, publicly available third-party lab reports?
• Is NMR testing alone enough to establish that honey is unadulterated, or are there other tests I should look for?
• If you know of a genuinely trustworthy honey brand in India, please share it.

I’m more interested in actual lab reports/testing and personal experience than marketing claims like “100% pure,” “raw,” or “organic.”

#diet #workout

Thanks!

I know there are hundreds of posts, and I know honey crystalizes, I was concerned by the wrinkly looking areas - seemed something like a film or a Scobie and not like any crystallization I have ever seen.

This is raw unfiltered honey.

Here is a video: https://imgur.com/a/BMsGt3C

Thank you in advance for your time and replies!

I made a homemade honey infusion using 500 g of raw honey, 1 peeled apple, 1/2 Korean/Asian pear, 2 Ceylon cinnamon sticks, and 5 cloves. Everything was added raw.

I sealed the jar and left it at room temperature for about 2 hours, then refrigerated it for 5 days. When I opened it, there was no gas, bubbling, mold, or obviously rotten/sour smell. However, I noticed a fairly strong ripe-banana-like aroma, which I personally don't really like.

The mixture had also separated quite a bit. There was a considerable amount of liquid on the surface, while the honey underneath was much thicker. I removed all the fruit and left only the cinnamon and cloves. After stirring the mixture, I tasted a small amount from the bottom. It tasted sweet and basically like normal raw honey.

My original goal was to make something similar to a fruit/spiced syrup that I could use with tea, especially cold tea. This is my first time making something like this, so I'm not sure whether I did it correctly or whether I made a mistake somewhere.

I'm mainly wondering:

• Is the ripe-banana-like aroma potentially a sign of spontaneous fermentation? • Is it normal for the mixture to separate into a watery layer and thicker honey? • Does refrigerating it for those 5 days make it significantly safer? • Since I used fresh, raw fruit without any heat treatment, is that the main safety concern? • After removing the fruit, would you personally consider the remaining honey mixture safe to consume, or would you discard it?

I'd really appreciate hearing from anyone who has made something similar, especially fruit preserved or infused directly in honey without adding commercial yeast. I'm particularly interested in experiences with apples, pears/Asian pears, or similar fruit.

Since this was my first attempt, I'd rather learn from people who have actually done this before rather than simply guessing whether what I made is safe or unsafe.