Tag: Honey types

Manuka honey contains over 180 bioactive compounds, a fact that hints at its depth beyond simple sweetness. Your intense craving for this specific, golden nectar might signal more than a simple sweet tooth, revealing deeper biological and nutritional motivations that drive your preference.

An estimated 90% of all honey sold commercially is blended, which means it is often derived from multiple floral sources. This honey, commonly known as multi-floral honey, captures the essence of a diverse floral landscape in a single jar.

According to the National Honey Board, honey is a natural sweetener produced by honey bees from the nectar of flowers [2]. So, is blossom honey any good? The simple answer is yes, and it is highly regarded for its unique qualities and wide range of applications.

While most people associate honey with floral nectar, pine honey, and flower honey are fundamentally different in their origins and properties. A 2025 study found distinct compositional differences between pine and blossom honey samples, influencing their flavor profiles and health benefits. This comparison aims to help you decide which is better, pine honey or flower honey, for your specific needs.

While many people use the terms interchangeably, over 75% of commercially sold honey in the U.S. is heavily processed and lacks the pollen found in unfiltered, unprocessed varieties. Understanding the distinction is crucial for those seeking honey with its full spectrum of natural benefits.

Over 70% of honey sold in supermarkets may not be 'raw'. Unpasteurized honey is honey that has not been subjected to the high-heat pasteurization process, preserving more of its natural enzymes, pollen, and flavor profile. This minimal processing is the key distinction from the clearer, more uniform honey found on many store shelves.

Scientific studies show that Jarrah honey, a rare Australian variety, possesses exceptional antibacterial properties, often surpassing those found in some Manuka honeys. But is jarrah honey better than normal honey for everyday use or specific health needs? The answer lies in understanding the distinct characteristics that set this 'liquid gold' apart from the typical store-bought varieties.

Did you know that a single tablespoon of honey typically contains a very small amount of potassium, approximately 11mg? While present, the amount of potassium in honey is not substantial enough to be considered a significant dietary source.

Over 80% of the world's maple syrup is produced in Canada, while honey's flavor is entirely dependent on the floral nectar bees collect. This fundamental difference in origin and production is precisely why does maple syrup taste different from honey in flavor and aroma.

According to USDA standards, U.S. Grade A honey must score a minimum of 90 points based on specific criteria like clarity and flavor. This fact highlights that the question, "Is grade A or B honey better?" is more complex than a simple yes or no, as it depends on how you define "better" for your personal needs.