Introduction

Introduction


In his monumental work, On Food and Cooking, Harold McGee writes, "[t]hough most honey is made from a mixture of nectars from different flowers, some 300 different 'monofloral' honeys are produced in the world . . ." Harold McGee, On Food and Cooking, page 663-64, Scribners, 2004. In 2012 I began a quest to try a few of these monofloral honeys. After a while I began looking for a book that would guide me in my quest and found nothing that met my demands. The reason for this was that I looked too soon. As far as I can tell, only in the summer of 2013 were two popular books published which cover this topic, The Honey Connoisseur by Marina Marchese and Ken Flottum and Taste of Honey by Marie Simmons. Not having had these books available, I took to the Internet -- that repository of all truth -- and found helpful information from the National Honey Board. On its website the Board provides a catalog of honey varietals that gives a good description of each floral source and sometimes a description of the honey's flavor. There is also a helpful brochure on varietals here. So, why isn't that the end of the story and the end of this blog?


One need only try a few of the many clover honeys available to discern that clover honey from one region tastes a bit different from clover honey from another region. There are regional differences in honey that make a noticeable difference. The Board's information is too general to take this fact into account. In addition, the Board doesn't review the honey of a particular supplier, as I intend to do. As for the books, they limit their discussion to 30 and 40 varietals, respectively, and I intend to go beyond that number. Another reason for soldiering on in this quixotic quest is that the Board's list is incomplete in some respects, as it readily admits. I suggest you consult both the Board and this blog when learning about a particular honey.


Accordingly, for the benefit of all mankind, I reluctantly take up the task of eating my way through as many honey varieties as possible and sharing some information about each variety. I hope you find something useful in what I write and return regularly as I slowly build this database. You see, I intend not to gain any weight in doing this project, so it will take years to complete. Spoons at the ready? Get set! Go!


A Note on Color


No, I am not color blind. I too can see that amber-colored honey is not white. Then why would I call any honey white? In the United States the US Government has classified honeys in seven categories: (1) water white, (2) extra white, (3) white, (4) extra light amber, (5) light amber, (6) amber and (7) dark amber. I have used this classification system because it appears on most labels. I might have used the Pfund honey grading system (which is in millimeters), but I don't want to pay for the equipment to take those measurements and you wouldn't care about those measurements if I had.

July 29, 2016

Manuka Honey

  • Nectar Origin:   New Zealand
  • Color:                My guess is Light Amber or Amber.
  • US Grade:         None.
  • Filtration:           Raw.
  • Price:                 Like the other Manuka honeys featured on this blog, I was given this as a gift (thanks, Brad Nilsen).  This honey is available from Harrod's on the Internet for about $38.00/pound. 
  • Background:               Manuka honey comes from the tea tree in New Zealand.  Medicinal claims are made about this honey, which has led to a grading system: 0-5 means unique Manuka factors are not present; 6-9 means low levels; 10-15 are useful levels; and 16 and up are high levels.
  • Flavor:   This Manuka honey has the glimmering, gold-speckled honey I've come to anticipate from Manuka honey.  I was also expecting a mouthful of medicine-like flavor.  Instead, this was more like brown sugar or burnt sugar with that special bitter flavor that makes Manuka honey what it is.  Some have described it as pepper or ginger.  Perhaps. 

July 10, 2016

Cracovia Linden Honey

  • Packager:           Eagle Distributors, Inc., 5632 Northwest Highway, Chicago, Illinois 60646  Tel. 773-775-5777.  http://eagledistributorsinc.com
  • Nectar Origin:   Poland.
  • Color:                No color given.  This honey was crystallized.  After warming it up it looks Water White to Extra White.
  • US Grade:         None.
  • Filtration:          Presumably Raw.
  • Price:                 About $9.20/pound.  
  • Flavor:               This honey is definitely linden honey.  It has that distinctive "green" flavor of linden.  This honey is also a bit musty with a little sourness mixed in that can almost be described as chemical in nature.  Like all honeys, it's still sweet.  Thanks to Brad Nilsen for the kind gift.

Wilelaiki Blossom

  • Packager:           The Big Island Bee Company, LLC  82-5780 Napoopoo Road #100, Captain Cook, HI 96704 (808) 328-1315.  www.bigislandbees.com
  • Nectar Origin:   Hawaii.
  • Color:                No color given.  My guess is Extra White to White.  
  • US Grade:         None.
  • Filtration:           Raw.
  • Price:                 About $19.00/pound.  
  • Flavor:               This honey comes from the Christmas berry tree and is described by the packager as "ambrosial and spicy."  To me, it has a distinctly toffee or caramel flavor.  I often find tropical honeys to be a bit exotic in their flavors, but not this one. There is also a bitter note at the end that reminds me of licorice. 

July 3, 2016

White Clover Honey

  • Packager:          GloryBee, Inc., 110 North Seneca Road, Eugene, Oregon, USA  97402  1-800-456-7923  http://www.glorybee.com
  • Nectar Origin:   Montana, USA
  • Color:                Water White
  • US Grade:         None
  • Filtration:           Raw
  • Price:                 The company's website sells this for $7.63/pound. 
  • Flavor:               This honey has a a sugary, fondant-like taste, but also possesses a distinct clover flavor.  The honey has a creamy, crystallized structure that gives it a chewiness that brings honeycomb to mind.  You'll like this one.  Thanks for the gift, Rachel.