Exploring the varieties of honey
It will be too strange for any honey aficionado not to know at least a few different varieties of honey and understand their characteristics to be able to use and apply them intelligently in different foods. Here are a few that I recommend you start with (not in my preferred order, but in alphabetical order):
Acacia is made from nectar collected from the flowers of acacia trees that produce a remarkably clear and pure honey. It is one of the most popular and sweet varieties of honey due to its soft and delicate floral flavor. It can remain in a liquid state for a long period of time due to its high concentration of fructose. Due to its low sucrose content, it is the best option 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 aroma of beverages. Its sweetness perfectly balances the salty taste of the cheese. Children love this honey.
Alfalfa honey, produced extensively in Canada and the United States from purple or blue flowers, is light in color with a subtle spicy profile and a lightly scented floral aroma. Its delicate nature does not overpower other flavors, making it a chef’s favorite choice for their baked goods and an excellent table honey for tea lovers. Not as sweet as most honey, it is a preferred option to combine with other ingredients or straight from the jar.
Your name is inappropriate. The avocado honey does not taste anything like the fruit, the avocado. Harvested from California avocado blossoms, avocado honey is dark in color and tastes quite rich and buttery. This honey originated in southern Mexico and is now a common crop in Central America, Australia, and other tropical regions.
Produced from the cream-colored linden flowers found throughout North America, linden honey is one of the few exceptional honey varieties that has a light color and a strong, pungent flavor and distinctive lingering flavor. It has a somewhat fresh and pleasant “woody” scent that is great with teas like Earl Gray and works well for salad dressings and marinades.
Produced in New England and Michigan, cranberry honey is extracted from the tiny white flowers of the blueberry bush. It is usually light amber in color, has a pleasant taste, a slight flavor, and a blueberry aftertaste. A good honey table.
Now rare and hard to find, buckwheat honey is produced in Minnesota, New York, Ohio, Pennsylvania, and Wisconsin, as well as eastern Canada. It’s dark, full-bodied, and rich in iron, and 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 the varieties of honey. Most experts recommend using a strong-flavored type of honey, such as buckwheat, for the production of mead, since the honey is diluted.
Native to Canada and New Zealand, clover honey is one of the most popular and available honey varieties. White clover, in particular, is grown as a widespread flowering grass and is a major source of nectar in many parts of the world. This honey has a pleasantly smooth, sweet but rounded flavor, perfect for light sauces and dressings and for baking. Depending on the location and source, clover honey ranges in color from aqua white to light amber to amber.
Eucalyptus honey comes from one of the largest plant genera, containing more than 500 different species and many hybrids. Its country of origin is Australia but it is produced mainly in California. Widely available, it varies greatly in color and flavor, but tends to have a special herbal flavor that carries a hint of menthol. This honey is recommended by many people as protection against colds, and also, as an ingredient to liven up your tea.
One of the most popular honeys, Fireweed is light in color and comes from a tall, perennial herb grown in the open forests of the Northwest US It has an extraordinary smooth, delicate, sweet and buttery flavor that is ideal for gourmet cooking, bake, glaze, grill, smoke meat and fish.
Dense, amber in color, heather honey has one of the strongest and spiciest flavors. It is fragrant and floral with a very persistent aftertaste that is almost bitter. It is commonly served with ham, chicken, lamb, seafood, and cold dishes and goes well with strong black coffee.
Leatherwood honey comes from the Leatherwood flower, a native eucalyptus found in southwestern Tasmania, Australia and is the source of 70% of the country’s honey. Established around the world as a distinctive type of honey and a fine gourmet product, Leatherwood honey has a unique flavor and strong floral flavor. Its distinctive spicy flavor makes it a great 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.
Found only in coastal areas of New Zealand, Manuka honey is collected from the flower of the tea tree bush. The Unique Manuka Factor (UMF) found in some Manuka honeys is an antibacterial property that is especially effective in curing sore throats, colds, indigestion, stomach ulcers, acne, and pimples. The flavor of Manuka honey also pairs well with tea or toast with or without butter!
Orange blossom honey, often a combination of citrus sources, is typically light in color and mild in flavor with a fresh fruity aroma and fragrant citrus flavor. Orange blossom honey originated in Spain / Mexico, but is produced in many countries, including Florida, Southern California, and Texas.
Full-bodied and malt, Rewarewa honey comes from bright red needle-shaped flowers that grow in the hills and dense valleys of New Zealand. This classic dark red premium honey has a slightly burnt caramel flavor that makes it a popular natural sweetener for hot beverages and spreads. It is ideal for both sweet and savory dishes and is well known for its use in oriental dishes.
Pine honey (sometimes also known as forest honey, fir honey, honeydew or tea tree honey) makes up the majority of the total honey production in Greece. It is not particularly sweet, it has a slightly bitter taste, it has a strong aroma, and it is relatively rich in minerals and protein and is high in calories. It is quite resistant to crystallization.
Contrary to its name, Sourwood honey is not sour, but sweet like any honey. This light-colored, delicate, and 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 cookies or bread!
Sage honey, produced primarily in California, is light in color, heavy bodied, and has a mild but delicious flavor. It is extremely slow to granulate, making it a favorite among honey packers to mix with other honeys to slow down granulation.
Originating from the creamy white flowers of New Zealand’s Tawari trees, this honey has a golden color and a creamy caramel flavor. So subtle and smooth, it’s the chef’s perfect choice to top desserts like pancakes, waffles, or ice cream.
Light yellow in color, with a characteristic greenish sheen, Tupelo honey is a premium quality honey produced in Northwest Florida. It is full-bodied and is usually light golden amber with a greenish hue and has a smooth and distinctive flavor. Due to the high fructose content, Tupelo honey is one of the sweetest varieties of honey and hardly granulates.
Also known as “multifloral” or “mixed floral” honey, Wildflower is often used to describe varieties of honey from diverse and undefined floral sources. Its color can range from very light to dark and the flavor ranges from light and fruity to spicy and rich, depending on the mix of different seasonal wildflowers.