Food...

• Liquid honey is extracted from the comb, filtered and packed into jars.
• Creamed or spun honey is honey that has been spun to create a thick, creamy texture that is ideal for spreading.
• Comb honey is packaged in the comb, just as it comes from the hive. Squares of larger comb are cut and fitted into boxes. The beeswax of the honeycomb is completely edible and comb honey can be eaten like chewy candy. Sometimes you will find a jar of liquid honey to which a piece of cut comb has been added.

Flavors
The specific flavor of each honey depends on the particular nectar the bees gather. When bees collect nectar from large growths of one certain blossom, the honey is labeled "single-flower" honey; examples are clover, lavender, sunflower and star thistle. Sometimes bees gather nectar from a variety of sources, making multi-floral honey called "wildflower". Flavors range from light and fruity to tangy and rich.

As a general rule, light-colored honey is mild in flavor, while dark honey is more assertive. Clover, acacia, basswood and orange blossom are some of the lighter varieties; they make wonderful sweeteners for cereal, tea, fruit salads and salad dressings. In the middle range, you find star thistle, Florida tupelo, sage, alfalfa and honeys from berry blossoms, which add a stronger flavor. Dark honey, such as buckwheat, is used like brown sugar or molasses; it works well on oatmeal and in pancakes and whole-grain breads. Flavored honeys are those to which flavoring agents, such as fruit or herb essences, have been added.

Taste
Doing a honey taste test will help you discover the distinctive flavor differences between varieties and you can choose the one that pleases you most. It only takes a few minutes. When you open the jar, notice the aroma of the honey, which is strongest at this point. Spoon out a small amount of the honey, less than one-eighth teaspoon, and taste it slowly, noticing how the flavor spreads in your mouth. Notice, too, the aftertaste, which is an important component in the flavor of honey. If you are comparing several different kinds of honey -- one each of the light, medium and dark varieties makes an interesting combination - give your palate a short rest between tastes. Dairy products help you taste the nuances of a particular honey; try honey drizzled on plain yogurt.

Cooking Hints

• Use liquid honey, not creamed or comb, in cooking.
• Honey tastes sweeter than sugar. When substituting honey for sugar (other than in baked goods), start by using half as much honey as sugar; then adjust to taste. Choose a mild honey when you want to sweeten a dish without making a major flavor change.
• In baking, honey changes the texture of breads and cakes and it keeps them from going stale. To substitute honey for sugar in baked goods, begin by replacing half the sugar called for with honey. For example, if a cake recipe calls for 2-cups of sugar, use 1-cup of honey and 1-cup of sugar. For every cup of honey used, reduce the liquid in the recipe one-quarter cup and add one-half teaspoon baking soda. Because honey causes baked goods to brown faster than sugar, you need to reduce the oven temperature called for in the original recipe by 25-degrees.
• Almost all honey crystallizes; it is a natural change and does not mean the honey has spoiled. Some packers strain and heat the honey to slow the crystallization process, but doing so can reduce the aroma and flavor of the honey. To re-liquefy crystallized honey, place it in a container of warmed water and allow to stand several hours or overnight. Repeat as necessary.