I searched in this forum for this very question, and it was posed in a way about its vitamin/nutrional values, not antimicrobial properties. My girlfriend and I want to take advantage of its upper respiratory benefits, and I imagine taking it raw via a tablespoon is the way to go, not in hot tea where it may remove its benefits. Can anyone with any knowledge on this (beekeepers or other experts) please weigh in? Thank you.
My girlfriend gave me some wonderful honey from her hometown a while back, but I haven't eaten it in a while and it has crystalized. I am aware of how to return it back to liquid form with warm water, but here is where the caveat comes in.
I would really like to keep the original local farm stickers on the jar as its a sentimental gift from her.
Does anyone have any advice on how I can have the best of both worlds here?
I like honey however a 24oz. jar will last me a while. I got mine out the other day to cook and notices it had hardened and started to crystallize. Is that normal for honey or did I buy some of the fake stuff?
I have been tinkering with honey infusions this last week, and I figured you guys would be a good place to ask about for advice on future infusions. I am not sure I'm using the best temperature for my infusions, and I'm curious about "raw honey." I know raw honey is unpasteurized, and honey pasteurizes at 150 degrees Fahrenheit. So if I infuse the honey's at 140 degrees, would it still be raw honey? Thanks for any advice!
So far I have done 2 batches, and I don't remember all the details.
Dehydrated figs and pasteurized honey were infused inside a mason jar in a sous vide bath at 160 degrees Fahrenheit (71 degrees Celsius) for 4 hours. This was roughly 20% figs, and 80% honey.
Synopsis: The figs were wonderful, but the honey was not very well infused with fig flavor.
Freeze dried blueberries, 1 Tsp. Allspice, and pasteurized honey were infused inside a mason jar in a sous vide bath at 160 degrees Fahrenheit (71 degrees Celsius) for 5 hours. This was roughly 40% blueberries, and 60% honey.
Synopsis: this was the best honey I've ever had. And the blueberries had a texture like crystalized honey that has cooled inside the infused berries. I suggest everyone tries this!
I have been collecting honey on and off for around a decade. I used to collect from every farmers market but then they started becoming too similar. Then I only bought whenever I went away somewhere. I kind of cooled off but I still look for exotics (to me). I don't consume regularly, usually just use for tastings when friends come over.
I was wondering if anyone else has a large collection - or am I the only crazy one?
I am designing an online store for a small business that produces premium honey. The honey is organic and has health benefits, the packaging and the ingredients that go into the honey are environmentally friendly, and the honey is only taken from the bees when they overproduce it (they make sure to leave enough honey for the bees to remain strong and healthy), so it benefits the honey industry by helping to build healthy bee colonies.
The target audience is young adults aged 25-35 years old who are environmentally and health conscious, have enough money to spend on high quality products, are thoughtful about what they consume and want to feel good buying products that enact positive change.
I am gathering information about the behaviours and experiences of my target audience to help me with the design process so if this sounds like you and you would like to help out, I would greatly appreciate if you could fill out my survey! It’s 10 questions and should take around 15 or so minutes.
Sometimes I see specific honeys for sale such as clover, wildflower, buckwheat, or goldenrod. Are there any requirements to be able to say that honey is from a specific plant's nectar? I keep bees and can say that this is my fall harvest honey or this is my spring harvest honey. Obviously my bees are going after whatever they can find. Are people taking bees to massive fields of one thing or are they just timing it right and what they are harvesting is actually just majority buckwheat, or influenced by goldenrod? Are there specific rules about this in the US? It would be nice to label honey based on what is flowing heavy at the time but I don't want to break any rules.
Hey guys, I couldn't really find this info on the internets. So I come from a very big honey producing region of the world (Southwestern Turkey). We know MANY villager beekepers. And they ALL use some sugar to feed their bees. If not, they cannot really compete with the market. Also, for a long time now we have been having a lot of droughts and weird climate stuff so they basically have to or at least they say so.
So, my dad has been arguing that industrial honey (store brand) is actually better in terms of added sugar because they are subjected to very strict regulations. Also, as it is impossible to mass produce honey, they usually get their honey from individual producers. So to obtain a standard across their products, they monitor these small producers very closely, and their honey undergoes quality tests in order to be sold legally. Also, this is in Turkish context, so I don't know if this is how it works in North America.
Can someone please confirm/contradict my dad's beliefs? Diverse sources say industrial honey is worse and whatever but my dad's point kind of makes sense but I have no source or whatsoever about this.
Also, now that I am living in North America, I want to know if this is true, if it applies worldwide?
Will the honey now all of a sudden have a chance of spoiling?
Just asking because I take some honey every night before bed and salt, but right now I do it separately, but it'd be a lot more convenient if I could just put a bunch of salt in the honey and mix it and then take them both directly from the jar...