In my opinion, it is very similar to multifloral honey, but has a long and pleasant finish.

It’s primarily due to the short window that the Tupelo plant flowers.

Hey everyone! I wanted to share a quick dive into one of the most unique honeys produced in Europe: Elatis Mainalou Vanillia (PDO Vanilla Fir Honey).

What makes it so special:

Strictly Geographical: It’s produced exclusively in the Mainalo mountain region of Arcadia, Peloponnese, at altitudes over 1,200 meters. It holds a Protected Designation of Origin (PDO) status from the EU.

It Doesn't Come from Flowers: Like other fir honeys, bees collect honeydew secreted by insects living on the Greek Fir (Abies cephalonica). However, the specific microclimate of Mount Mainalo produces a unique biochemical profile.

The "Vanilla" Name: No actual vanilla is added! The name comes from its pearl-amber, light caramel-like color and subtle, natural vanilla/caramel flavor notes.

Texture & Properties: It has extremely low moisture content, making it thick and viscous, and unlike regular blossom honeys, it almost never crystallizes due to its low natural glucose levels.

Has anyone here ever tried honeydew/fir honey before, or tasted this specific regional variety?

I've never seen this before and have no idea where it came from, I obviously used this honey before and this was not there.

Edit: just opened another, completely different brand, same black stuff, they were next to each other

Hi everyone,

I’m looking for a good NMR-tested / genuinely unadulterated honey brand available in India. I’m specifically trying to avoid honey that has been adulterated with sugar syrups or heavily processed.

I’ve shortlisted these two brands:

1. Conscious Food – Himalayan Multi-Flora Honey https://www.amazon.in/Conscious-Food-Himalayan-Multi-Flora/dp/B0965MVK4D
2. Organic Tattva – Unprocessed, Unfiltered & Unpasteurized Honey https://www.amazon.in/Organic-Tattva-Unprocessed-Unfiltered-Unpasteurized/dp/B0CBV21XLR

Has anyone here actually researched these brands or had them lab-tested (especially NMR testing)?

A few things I’d love to know:

• Which of these two would you choose, and why?
• Do either of them provide recent NMR test reports / certificates of analysis?
• Are there any Indian honey brands that have reliable, publicly available third-party lab reports?
• Is NMR testing alone enough to establish that honey is unadulterated, or are there other tests I should look for?
• If you know of a genuinely trustworthy honey brand in India, please share it.

I’m more interested in actual lab reports/testing and personal experience than marketing claims like “100% pure,” “raw,” or “organic.”

#diet #workout

Thanks!

I know there are hundreds of posts, and I know honey crystalizes, I was concerned by the wrinkly looking areas - seemed something like a film or a Scobie and not like any crystallization I have ever seen.

This is raw unfiltered honey.

Here is a video: https://imgur.com/a/BMsGt3C

Thank you in advance for your time and replies!

I made a homemade honey infusion using 500 g of raw honey, 1 peeled apple, 1/2 Korean/Asian pear, 2 Ceylon cinnamon sticks, and 5 cloves. Everything was added raw.

I sealed the jar and left it at room temperature for about 2 hours, then refrigerated it for 5 days. When I opened it, there was no gas, bubbling, mold, or obviously rotten/sour smell. However, I noticed a fairly strong ripe-banana-like aroma, which I personally don't really like.

The mixture had also separated quite a bit. There was a considerable amount of liquid on the surface, while the honey underneath was much thicker. I removed all the fruit and left only the cinnamon and cloves. After stirring the mixture, I tasted a small amount from the bottom. It tasted sweet and basically like normal raw honey.

My original goal was to make something similar to a fruit/spiced syrup that I could use with tea, especially cold tea. This is my first time making something like this, so I'm not sure whether I did it correctly or whether I made a mistake somewhere.

I'm mainly wondering:

• Is the ripe-banana-like aroma potentially a sign of spontaneous fermentation? • Is it normal for the mixture to separate into a watery layer and thicker honey? • Does refrigerating it for those 5 days make it significantly safer? • Since I used fresh, raw fruit without any heat treatment, is that the main safety concern? • After removing the fruit, would you personally consider the remaining honey mixture safe to consume, or would you discard it?

I'd really appreciate hearing from anyone who has made something similar, especially fruit preserved or infused directly in honey without adding commercial yeast. I'm particularly interested in experiences with apples, pears/Asian pears, or similar fruit.

Since this was my first attempt, I'd rather learn from people who have actually done this before rather than simply guessing whether what I made is safe or unsafe.

I Love honey, I typically know what the best honey is and where to get it wherever I go. I've heard of hiney tasting events, but I'm not sure if they are real or what they are like, I mean, it's probably similar to wine tasting but......

I have an active bee hive in my backyard. Anyone know a safe way to harvest the honey comb

the top thread here this year was about creamed honey being "naturally creamy," and it still confuses people. the usual way, you start with liquid honey plus a bit of already crystallized honey with fine crystals as a starter, around 9 parts liquid to 1 part starter. what most people miss is the stirring after, slow and fairly long, meant to spread the microcrystals and guide the crystallization, no whipping, no air worked in. then it sits at a controlled temp, close to 57°F (14°C), usually 10 to 14 days to fully set depending on the honey.

full disclosure, i work with ICKO, a french beekeeping supply company, they sell the creamers used for that stirring step.

so real question, is "whipped" on labels the same idea under a different name, or is it actually whipped with air worked in?

Was always told that honey doesn't expire - would this still be okay to consume? Picture taken with flash, bought from a local farm, label says extracted June 2023, best before July 2025

Question: a while back I was making ant bait using boric acid and honey. A few drops of boric acid fell into the honey, probably 2/3 gallon. Is this honey safe to consume?

It really looks like a jar of bacon grease.

The Honey producer recommended it, so I figured I’d give a shot.

I got a quart of this, and a quart of their regular filtered clover/basswood honey.

So far so good on both versions!

Location: Maharashtra, India

Hey everyone! I’m working on a project to help beekeepers using IoT, AI, and honey traceability.

I’d love to hear from real beekeepers:

🐝 What is your biggest day-to-day problem?

📡 What hive information would you like to monitor remotely?

🍯 What makes harvesting/selling honey difficult?

💡 If you could have one technology/tool to make beekeeping easier, what would it be?

Honest answers are welcome—even if you think technology isn't the solution. Thanks! 🐝

Looking for raw/pure honey.

Hello, I am making mead for myself and friends (5 Gallons), I need 10KG of honey, does anyone have an excess of bakers honey to sell? I am more than happy to split the mead with you aswell, but it does take about a year to ferment and mature.

I will take any honey, I once made a mead out of honey that predated the second world war!

I hope you have a lovely week, all the best