Thursday, December 4, 2008

Day 249- Nutrition Bite

What gives honey its flavor? Honey is produced all over the world from the heat of the tropics to the crisp cold of Siberia. The warm climate of equatorial countries allows honey to be produced during most of the year, while beekeepers in Finland have a short season of just 2-3 weeks each year! The distinct aroma, flavor and color is determined by the type of flower from which the bee collects the nectar. Some honey closely mimics the characteristics of the herb or tree whose flower the bee has visited, such as Orange Blossom and Lime Blossom, or Rosemary and Thyme. Most honey comes from bees foraging on many different floral sources and are known as polyfloral. However, some plants provide enough nectar during their short flowering season and are so irresistible to the local bee population that a hive can yield honey from one single type of flower. This honey, known as monofloral is keenly sought by beekeepers.

Sugar Preacher's Experience

Tonight, I attended a tasting class at the local market and deli. We tasted artisan honey, salt, antipasti and condiments. I was mainly fascinated with the various array of honey flavors and textures. As a child,I remember my dad tending to his bees, but I always thought there was only one flavor. The chestnut honey was very potent with a bark, wood flavor. Now, I look at honey through a different lens.

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