The taste of honey is known to people from ancient times. Avicenna spoke of his beneficial influence. But the healing effect on the human body can only have high-quality natural honey. Varieties of this unique product differ from each other in taste, texture and composition of trace elements.
What is honey like?
Depending on which plants the nectar was collected from, honey is divided into polyfler and monofleur.
Monofleur honey contains 60-90% nectar from one plant. In its pure form, it is extremely rare, for its receipt in the summer area of the bees, any honey plant should prevail. For example, pure linden honey can only be obtained in the Far East (where it is the main honey plant). Most often this is possible when a certain crop is cultivated nearby.
Polyfler honey is collected from various plants in approximately the same proportions. Monofleur varieties do not surpass polyfler honey in useful qualities.
Varieties of honey, depending on the place of collection: steppe, meadow, forest, mountain, fruit. There are also geographical divisions into Altai, Bashkir, Far Eastern honey, and so on.
Species of botanical origin
Bees make their honey not only from flower nectar. Varieties of natural honey - flower (a product of the processing of nectar), honeydew (made from honeydew and paddy) and mixed (consisting of honeydew and flower honey). A maw is a thick, sweet discharge of insects that live on plants and feed on their sap. Bees willingly collect it for processing. Padev honey is not so tasty, but it has special healing qualities and is considered one of the most valuable varieties in Europe.
Varieties of honey and their properties
According to the method of pre-sale preparation, honey can be of two types: cellular and centrifugal. Centrifugal honey is more popular, honey is more useful. Wax is an ideal storage for honey; honey honey preserves biologically active substances and vitamins much longer.
Consistency Division
There is a separation into liquid and shrunken (crystallized) honey. Varieties of honey in viscosity: very liquid, liquid, thick, gelatinous.
Crystallization is a natural process; as a result, its healing properties are not lost. The settled honey according to the consistency is coarse-grained, fine-grained and greasy.
Also, the species differ in color, transparency, taste and aroma.
Valuable, unique and ordinary honeyVarieties of honey in taste can be divided into rare and ordinary varieties. Common, universally produced: melilotus, sunflower, rapeseed, buckwheat. The best in composition, healing and taste are considered clover, lime, buckwheat, clover honey.
Unique varieties include pure linden honey, raspberry, angelica and acacia. Acacia honey is almost transparent and very thin. He can stand, not sugared, up to three years.
Honey is a very strange thing ...
Often, sellers give vent to imagination and, in the pursuit of exotic, invent incredible types of honey. So, having forgotten biology classes at school and boldly endowing conifers with nonexistent flowers, sellers began to promote species such as Pine, Cedar, Cypress, Fir and so on. These varieties are considered artificial. They have nothing to do with natural honey. They are made from molasses with the addition of flavorings and colorings.
The same can be said about Sea Buckthorn, Shipovnikov and Romashkov honey products. These plants have pollen, but cannot be honey plants - they do not secrete nectar at all or secrete it in scanty amounts.
Very little nectar is produced by flowers of strawberries, strawberries, thistles, and yarrow. And ginseng and Rhodiola rosea (golden root) are so rare that it is impossible to get honey from them.
People who want to improve their health with such a product should understand that high-quality natural honey can only be obtained from honey plants that grow in large numbers within a radius of 6 km. from the apiary. And paying 800 rubles for a sweetener with a promising name is stupid.