Forms of Honey
Color and Flavor
The color and flavor of honey differ depending on the nectar source (the blossoms) the honey bees visit. The colors of honey range from nearly colorless to dark brown, and the flavors vary from delectably mild to distinctively bold. To learn more about individual floral sources and the honey produced from those sources, select a floral source from the menu at top left. Included with each description will be a link to find suppliers of that floral varietal.
Different Forms of Honey
In the sidebar to the left are links to learn more about the various forms in which you can purchase honey. Most people, especially in the United States, are familiar with liquid honey, but may not have experienced the joys of using honey in its original, edible beeswax comb, or as a finely crystallized, spreadable, "whipped" form. Click on the links to learn more about each form of honey.
Traditional - Easy to Pour
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.
Nature's Perfect Package
Comb honey is honey that comes as it was produced - in the honey bees' wax comb. The comb, as well as the honey, is edible! It may be packaged in several different ways, from small round or square containers to entire frames straight from the hive.
Mix it up a bit!
Cut Comb in Liquid Honey
Cut comb honey is liquid honey that has added chunks of the honey comb in the jar. Also known as liquid-cut comb combination.
Honey you can spread!
Honey, a supersaturated solution, in time naturally forms coarse granules or crystals. Controlling the crystallization process to produce fine crystals results in a smooth, spreadable product. Known mostly as whipped or crèmed honey, it is also called churned honey, honey fondant, candied honey, creamed honey, granulated honey and honey spread. A good whipped honey will be easy to spread and will not drip from a spoon at room temperature. In many countries around the world, whipped honey is preferred to the liquid form.
No spill, easy to restore
Naturally Crystallized Honey
Honey sometimes takes on a semi-solid state known as crystallized or granulated honey. This natural phenomenon happens when glucose, one of three main sugars in honey, spontaneously precipitates out of the supersaturated honey solution. The glucose loses water (becoming glucose monohydrate) and takes the form of a crystal (a solid body with a precise and orderly structure). The crystals form a lattice which immobilizes other components of honey in a suspension thus creating the semi-solid state.
If your honey is crystallized, and you prefer to use it as a liquid, simply place the honey jar in warm water and stir until the crystals dissolve. Or, place the honey in a microwave-safe container with the lid off and microwave, stirring every 30 seconds, until the crystals dissolve. Be careful not to boil or scorch the honey. Also keep in mind that you can eat the honey in a crystallized form. Just scoop out of the jar and spread it on your toast or drop it in your tea!