Gourmet Honey & Honey-Based Products
Here you’ll find several of the tastiest, gourmet honeys such as raw, unheated honey from different regions of Greece with their pesticide-free, natural antioxidants and nutrients just waiting to be eaten. Enjoy Orange Blossom, Heather and Chestnut honey just to name a few. We also offer various condiments ranging from sour cherry fruit spreads to lemon drop candies. Also offered are delicious Edinburgh Honey & Whisky Mustard, Briannas Home Style Dijon Honey Mustard Dressing, Langnese Summer Flowers Honey and honey nut spread with almonds.
Honey (hŭn'ē): A sweet yellowish or brownish viscid fluid produced by various bees from the nectar of flowers and used as food. The word also can describe endearment or something remarkably fine: a honey of a motorcycle. Here at Who’s Your Honey we’re talking about the stuff made by insects.
Honey is mostly made up of fructose, glucose and water. (You can find its complete chemical makeup by clicking on the link to the National Honey Board.) The color of honey will depend on which blossoms the bees collected their nectar from. One of the most common sources is clover and the color of this honey can range from a light yellow to a medium shade of gold. Chestnut honey is dark and Buckwheat even darker – almost as dark as molasses.
We offer Greek, raw, (unheated) honey that has its natural antioxidants and nutrients still intact. These varieties are collected by family-run apiaries. They are also tested and certified to be pesticide free.
Honey will naturally crystallize, which means its form changes to a thicker, sparkling, spreadable consistency. Sometimes when it’s in this state it can be a little too hard to spread on something so just return it to a liquid state. This can be done by lightly reheating it in a double boiler in warm water with the lid off the jar.
Liquid honey is free of visible crystals and 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. Heated honey, (pasteurized) is more commonly sold to commercial bakeries because it gives the consistency bakers are looking for in their recipes. As far as the average home baker is concerned, no difference can be seen in using raw or pasteurized honey. As far as the health conscious person is concerned, raw honey is the best. That’s because pasteurization removes honeys medicinal properties.
Visit our FAQ section for more information about bees, honey and their byproducts.
