Have you ever thought there might be more to honey than its sweet taste? What if I showed you that a lot of what we believe about honey isn’t true? As someone who knows lots about honey, both as a sommelier and a chef who loves beekeeping, I’ve seen many myths. I’ve traveled through different areas, learning about various types of honey. This journey helped me learn what’s true and what’s not about this wonderful liquid.
Did you know that a single honeybee only makes about one-twelfth of a teaspoon of honey in her life1? Honeybees are super important because they help pollinate many of our crops around the world1. This is a big deal for our food. But, even though they’re so important, and the honey they make is complex, there are still lots of wrong ideas about honey.
In this article, I’ll clear up the wrong beliefs about honey using science and stories from my own beekeeping and tasting experiences. Come along as we discover the real story of honey. Learn to love its different tastes and how special it really is.
Key Takeaways
- Honeybee contributions are vital to global food production and pollination.
- The concept of terroir in honey, similar to wine, reflects environmental impact on flavour.
- Honey often suffers from widespread counterfeit issues, impacting quality.
- A significant portion of supermarket honey may lack authenticity and purity.
- Understanding honey’s diverse flavour profiles can enhance culinary pairings.
Myth 1: All Honey is the Same
Honey is not all the same. Like a wine expert knows different wines, a honey sommelier can tell apart various honey kinds. Each type, such as the special Manuka from New Zealand, has its own taste. This is based on where the honey comes from. So, the flavours can range from soft to very strong. Trying different honey types has shown me a world of textures and tastes, from woody to fruity.
Different honey types can also feel different when you eat them2. Some honey, like tupelo, is smooth and creamy. Others, like clover, feel grainier because of what’s in them. Ajwain honey is thicker compared to acacia honey, which shows how diverse honey can be because of the flowers they come from3. Tasting various kinds of honey has made me really appreciate their unique qualities.
Not all bees that make honey are the same, either2. Of nearly 20,000 bee species, only about 5% make honey we can eat. This fact points to the different types of honey we get from different bees and flowers. It’s amazing how honey from the same flower can vary. This depends on the soil, weather, and nearby plants.
The colour, taste, and aroma can be very different based on where the honey comes from3. For example, buckwheat honey is dark with a strong taste, while lavender honey is lighter and mild. The variety in honey types makes each time you try them special and interesting.
Myth 2: Honey Never Spoils
Honey is known to last a very long time. This is because it has low water and high acid. But, if you don’t store it right, it can go bad. Honey can stay good for years if kept in a sealed container4. Yet, you must use a dry, airtight container. This stops it from fermenting5.
I’ve tasted old honey and found it gets richer. Aged honey is not bad at all. In fact, it becomes more flavorful, like good wine. This happens when you store honey the right way4.
Honey can last for thousands of years if the jar stays closed. This shows it doesn’t really expire6. But, honey’s look and feel can change if you don’t store it properly. Bad storage can make it crystallize6.
Honey that is well-kept not only keeps its good traits but gets better. Knowing about shelf life helps us enjoy this wonderful food more.
Myth 3: Honey is Just Sugar
Saying honey is just sugar is too simple. It’s true honey has sugars, but there’s more to it. It’s full of sugars, enzymes, minerals, vitamins, and amino acids. These all add to honey’s nutritional value. Raw honey keeps the good stuff like enzymes and antioxidants that are lost when sugar is refined [source]7.
In England, health experts see honey as added sugar. They warn eating too much might not be good because of the calories7. But, raw honey doesn’t make your blood sugar jump as much as regular sugar8. This means honey can be a better choice for meals and baking.
I love using honey in cooking to make food taste better. It’s great in both sweet and savoury dishes. Honey also has pollen, which might help with allergies8.
Here’s a comparison of the nutritional compounds and applications between honey and refined sugar:
| Component | Honey | Refined Sugar |
|---|---|---|
| Sugars | A blend of fructose and glucose | Sucrose |
| Enzymes | Present | Absent |
| Vitamins and Minerals | Trace amounts | None |
| Antioxidants | Present | Absent |
| Glycemic Index | Lower GI | Higher GI |
| Applications | Culinary, skincare, medicinal | Culinary |
Myth 4: Honey Can Cure Everything
Honey is awesome for health but it’s not a fix for everything. It’s a bit too much to say honey can heal all problems. Science backs honey’s power to fight germs and soothe. Especially, raw honey straight from the hive is best9.
Honey does help with many health issues but can’t fix everything. It’s great for soothing throats, minor burns, and skin problems10. Yet, it can’t handle big health problems on its own. Too much honey isn’t good and can make you put on weight10. So, enjoy honey but keep an eye on how much you have.
At honey-tasting events, I bust these myths. Sharing honey lets people explore and enjoy. They discover all sorts of honey, like eucalyptus and clover honey, full of good stuff9. This helps everyone understand honey’s true benefits and limits.