Blending honey
Many people ask us why a jar of honey says "honey from Argentina, Bulgaria, Cuba, Mexico, Moldova, Romania, Serbia, Spain, Ukraine, Uruguay, Tanzania" and others. What does this actually mean? Why are there so many different honeys in one jar? Is this a scam? The answers to these questions can be found in the text:
Honey is a natural food that comes from bees. Bees collect the nectar or sweet juices of insects, which they enrich with their own enzymes in their digestive tract and "convert" into honey. The result is a healthy superfood of 100% natural origin that contains simple sugars, minerals, vitamins and also a very important bio-ingredient that the body needs very much. This consists of proteins, amino acids and enzymes that the human body can use. However, every honey is a little different. Its taste, smell and colour vary depending on the origin of the honey. The literature says that no two honeys are identical. Honey is always composed of slightly different sources and proportions. The bees themselves can be said to blend the honey by adding, for example, meadow flower honey to honey from fruit trees. The blending of several types of honey is therefore a perfectly natural process. To be purely single-species honey, the bees would have to be matched with only one source of nectar to turn into honey. In nature, however, such conditions are not possible. Thus, honey is often composed of tens to thousands of different nectars and sweet juices.
Our logic for blending honey is very simple and is identical to that of blending whiskey. Blend multiple varieties in order to achieve the optimum flavour. Due to the nature of honey, we try to achieve the desired aroma and color in addition to the taste of the honey. Each region has its own specific types of honey, and each type has slightly different characteristics, such as the taste, aroma and colour just mentioned, but also the bee enzyme content, the pollen content of the honey, the mineral and vitamin content, and perhaps also the ratio of the different sugars - fructose and glucose. Our job is to buy different types of quality honeys from all over the world and to blend them in such a way that our customers are satisfied. With the right recipes, the desired taste, colour and aroma are achieved. Honey also contains optimal amounts of enzymes, minerals and vitamins. It is also possible to influence its properties, such as crystallisation, which is undesirable for many customers. This is our job, always and above all with quality honey purchased from vetted suppliers and checked in the German QSI laboratory to guarantee first-class quality for our customers.
So what are the characteristics of the different honeys we use?
Czech meadow honey - Taste pleasant, lighter in colour, aromatically neutral
Czech rape honey - Taste neutral, very light in colour, aromatically neutral
Argentine Flower Honey - Tasteful, darker in colour, very aromatic
Bulgarian Linden Honey - Very strong lime flavour, very light colour, lime aromatic
Cuban flower honey - very pleasant taste, lighter colour, slightly aromatic
Mexican avocado honey - very strong flavour, extremely dark colour, aromatic
Moldavian flower honey - neutral in taste, lighter in colour, aromatically neutral
Romanian lime honey - very strong lime flavour, very light colour, lime aromatic
Serbian lime honey - very strong lime flavour, very light colour, lime aromatic
Spanish chestnut honey - strong to spicy