Honey has extensive health applications, however it is important to use a proper raw version. Not many people are aware of what happens to honey before it ends up in our kitchens.
Here are some honey types:
RAW HONEY is likely to be crystallised when you buy it. It might have remnants of wax, pollen and propolis – these are all healthy and beneficial.
RAW (UNFILTERED OR STRAINED) HONEY crystallises more quickly than other types as it won’t have been heated. It might have been pressure strained to get the bits of wax and pollen out.
FILTERED RAW HONEY is heated slightly and passed through a filter. This removes all pollen and propolis, leaving behind a ‘cleaner’ or ‘purer’ honey. In honey terms this doesn’t mean better – the so-called impurities are full of benefits.
PASTEURISED HONEY has been heated. You won’t see the word pasteurised on your honey label but you might see the word pure. There aren’t many labelling restrictions when it comes to honey and it’s possible your ‘pure’ honey could contain a filler like corn syrup – a feature you don’t want. Most standard grocery stores stock pasteurised honey because there is a perception that uncrystallised honey is better. This isn’t true because heat destroys the beneficial bacterial enzymes. If honey isn’t labeled raw, it probably has fillers in it. Some manufacturers dilute the honey and bulk it up with corn syrup and sugar so be discerning when you choose.
Heating honey any higher than 50 degrees Celsius can destroy the beneficial enzymes.
HEALING HONEY. Manuka honey from New Zealand is a specific type of honey that’s been approved for medical use because of its incredible healing properties and superior potency.
FLOWER AND FLAVOUR The flavour and colour of honey depends on which flower or flowers the bees are pollinating. Honey can be almost completely clear to dark brown. It can also be delicately perfumed, pungent or anywhere in between. Just like wine, flavours and colour can differ every year depending on the region, weather and rainfall. Honey is based on the nectar of the flower not the fruit from the tree. The amount of crystallization depends on the glucose in the honey (each varietal has its own proportion); the higher the fructose, the less likely to crystallize.
CREAMED HONEY is also described as whipped, spun or churned. The thing to know is that it’s delicious. It is still just 100% natural honey and nothing else just a different state. Make it at home by using liquid honey and crystallised honey in a 1:1 ratio or honey that’s already in both states. Put it into a mixer on medium speed and let it run for about 20 minutes. Take a short break and start again. After the third time it will be almost white and extremely creamy. Creamed honey spreads nicely into desserts or yoghurt.
