Most of us know honey as a sweet, golden liquid in those cute little bear-bottles on a supermarket shelf. However, honey can be found in a variety of forms, each one unique in its own way. The reason for posting this blog is to better equip you with the facts, so the next time you hold a jar of honey and you look at it and wonder, "hmm... what just happened in this bottle?", you think back to this article and find an answer.
Comb honey is honey in its original form; just the way bees make it in their hive, in their honeycomb. The beeswax comb is not just edible, but contains many healthier elements! This is the most expensive form of honey.
Cut comb honey is liquid honey that has added chunks of the honey comb in the jar. This is also known as a liquid-cut comb combination or chunk-honey.
Free of visible crystals, liquid honey is extracted from the honey comb by centrifugal force, gravity or straining. Because liquid honey mixes easily into a variety of foods, it’s especially convenient for cooking and baking. Most of the honey produced in the United States is sold in the liquid form.
NATURALLY CRYSTALLIZED HONEY
ALL honey crystallizes at some point and at a particular temperature. Naturally crystallized honey is honey in which part of the glucose content has spontaneously crystallized. It is safe to eat. The crystallization of honey is not a litmus-test for it purity.
WHIPPED (OR CREAMED) HONEY
This is my personal favorite. No, there is NO cream added to it. The name 'creamed honey' is derived from the process of that renders crystallized honey in this form. Crystallized honey is whipped to produce this creamy or whipped consistency which is preferred by many over its liquid form especially at breakfast time.
Bees produce honey from nectar that they gather from different floral sources. The color and the taste of honey they produce hence is dependant upon the flower they visit. This is also what gives the honey its name, for example, Apple blossom honey is produced in hives that are typically place in or in close proximity to an apple orchard.
A common misconception amongst many is, "Pure honey never crystallizes". The truth is, all honey crystallizes at a certain temperature. So what to do when you have crystals forming in your honey? Set it on a warm sunny window or in a warm place or simply stick the bottle of honey in a warm water bath and leave it overnight. The important thing is that you do not want to heat that honey over 100F if you want the benefits of honey to remain. After 120F, the honey loses it priveledges of being called "raw".