Raw vs. Processed Honey

Raw vs. Processed

According to www.honey.com, the term “raw” honey is not an official, regulated term. It is just used to provide an easier way for consumers to determine what type of honey they prefer and make sure they select the right kind. Honey that is considered raw has not gone through any filtration processes, including heat. Straight-off-the-comb honey contains some naturally-occurring particles (like pollen) and air bubbles. Honey filtration processes – applied with or without heat – help to make the honey’s texture more consistent while removing these extra particles and bubbles. These processes also help to prevent crystallization from occurring as quickly as it does in raw honey. Crystallization is a completely natural occurrence. It simply means that the glucose in the honey is precipitating, revealing a more granular texture. Honey can be safely eaten even when it is crystallized, but if you’d like a smoother texture you can heat your honey slightly in the microwave using a microwave-safe container or with a double-broiler system on the stovetop (just don’t let it boil). Check out www.honey.com from some great information on how to store your honey, when it expires, how to use it as a sugar substitute, and more!

Wildflower vs. Clover vs. Alfalfa

Many customers also wonder about the differences between our wildflower, clover, and alfalfa varieties of honey. Honey.com explains that different flavors and colors of honey are produced depending on where the bees decide to collect their nectar! In our personal opinion, alfalfa tends to be strong and robust – wildflower tends to be strong and sweet – clover tends to be light and sweet. Some folks have even reported that wildflower is great for their allergies. Choose the honey that best suits your own tastes! Stop on by the Old Dutch Cupboard and ask one of our employees to point you in the right direction. We’re always happy to help!

Source: http://www.honey.com/