Description

 Honey is originally divided into flower, honeydew, and mixed. Flower honey is distinguished on monophlore and polyphlore. Monophlore honey is made from the nectar of a major honey plants linden, buckwheat, sunflower, acacia, etc. It is determined by the color, taste, appearance, smell, texture, dominant pollen content and other characteristics. Polyphlore honey is harvested from herbs.
Acacia Honey:
This honey is very pale.  If it hasnt been mixed with other floral sources, it will look like liquid glass, very exquisite indeed.   It has a mild, sweet, floral flavor, and is, therefore, one of the most popular honey varieties. Acacia honey is slow to crystallize.  This means that it can remain in a liquid state for a long period of time due to its high concentration of fructose.

Cornflower honey is from cornflower blue (field). Honey is a greenish-yellow or light yellow, fragrant, has a pleasant taste with a slightly bitter aftertaste. Like the smell of almonds. Has excellent taste and medicinal qualities.

Coriander honey is collected from the white or slightly pinkish flowers of valuable aromatic plant coriander (cilantro).Honey has a sharp aroma and specific taste.

Meadow honey is produced from the nectar of wild flowers (dandelion, broom, thyme, wild geranium, clover, alfalfa, savory, etc.). Color of honey from golden yellow to dark brown. pH = 3.5. It has a pleasant aroma and distinct taste good. Has high nutritional and medicinal qualities. Has antimicrobial activity. If the honey nectar is from dandelion then it is more saturated yellow. This honey has a soothing, anti-inflammatory and analgesic effect.



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