Single-Floral Varieties
- ▪Acacia: pale, mild, floral — pairs with mild cheeses and tea
- ▪Chestnut: dark, slightly bitter, woody — pairs with aged blue and pecorino
- ▪Lavender: golden, floral, perfumed — for desserts and herbal teas
- ▪Wildflower: amber, complex, varies by season and region
- ▪Manuka (New Zealand): thick, medicinal, MGO-graded — premium pricing
- ▪Buckwheat: dark, malty, almost molasses — for cheese and savory pairings
Real vs Adulterated
Cheap supermarket honey is frequently adulterated with rice syrup or corn syrup. Look for 'raw,' 'unfiltered,' single-source labels and named producers. Real honey crystallizes over time — that's a feature, not a defect.
Frequently Asked Questions
Does honey expire?
No. Honey is essentially indefinite if stored sealed. It may crystallize over time, which can be reversed with gentle warming.
What does manuka honey actually do?
Manuka honey contains high levels of methylglyoxal (MGO), an antibacterial compound. Research supports topical wound-healing applications. Internal claims are less well-established.