Learn what true bee honey is and what fake industrial sugar honey is.
Honey is a sweet, thick, syrupy, and aromatic substance produced by bees after processing floral or extra-floral nectar, as well as other sweet plant juices. These juices are enriched by the bees with specific secretions from their bodies and transferred to the wax cells of the honeycomb. Inside the comb, bees further process the nectar, seal it, and store it as a reserve food source. The name “honey” should not be applied to products derived from feeding bee colonies with sugar or other artificial syrups. Such products must be labeled “sugar honey“, as they lack the essential components and qualities characteristic of natural honey.
Products that contain more than 22% water and 5% sucrose (refined sugar) are not considered honey, nor are types produced through artificial chemical methods. True authentic honey comes from the natural collection of nectar by bees and involves a complex enzymatic process within the bees’ bodies that results in a substance rich in sugars, enzymes, amino acids, vitamins, and minerals.
In countries with temperate climates, bees typically gather nectar from flowers, as well as honeydew, which is a secretion produced by certain insects feeding on plant sap. In tropical and subtropical regions, bees may also use other sugar sources such as cane juice, fruit juices, and plants rich in sugars.
Depending on the origin of the raw material, honey can be categorized into different types.
List of different types of honey:
- Nectar honey: derived primarily from flower nectar. Read more about nectar honey here.
- Honeydew honey: produced from secretions of plant-sap-feeding insects.
- Mixed honey: a combination of nectar and honeydew.
Honey is further classified by the method of extraction from the honeycomb:
- Centrifuged honey: extracted by spinning the honeycombs.
- Melted honey: obtained by melting the combs.
- Pressed honey: produced by physically pressing the combs.
- Comb honey: honey left in the natural comb and consumed directly.
Seasonal classification includes spring, summer, and autumn honey, depending on when it is harvested. Honey can also vary significantly in color, ranging from almost colorless (water-clear) to light yellow, gray-white, amber, or even dark brown.
Honey’s consistency is also a distinguishing factor:
- Liquid honey: often freshly harvested and fluid.
- Semi-liquid honey: thicker but still flowable.
- Crystallized (granulated) honey: when glucose crystallizes, making the honey firm.
The location of the bee hives plays a significant role in the characteristics of honey. Based on where it is produced, it can be classified as:
- Meadow honey: from bees collecting nectar in grassy, flower-rich meadows.
- Field honey: from agricultural or flatland areas with specific types of crops.
- Mountain (forest) honey: often from higher altitudes or forested areas, typically darker and stronger in flavor.
In addition to its natural sweetness, honey has been cherished for centuries for its potential medicinal properties and its use in food preservation, making it a staple in various cultures and cuisines across the world.
How to spot a refined industrial honey?
1. Observe: Take a good look at it. If it is clear without any small particles, then it is filtered already. Raw honey should have an unclear see thru characteristic, with some pollen and other small particles inside.
On the picture you can see how raw mountain honey looks like. One picture shows raw mountain honey that is crystalized and the other is liquid honey.
2. Turn it around: Turn the glass around and watch how fast the air bubble moves to the top. If the honey is raw, it should take a long time for air bubble to reach the top. But if air bubble moves fast, then you should realise that this honey has been refined, could have added water and sugar.
3. Taste it: Try a spoonful of sugar. The taste should be full of different flavors and shouldn’t be just sweet. Texture and aroma are present and strong.