Comments for Honey Traveler http://www.honeytraveler.com Everything in the world about honey Sat, 07 Mar 2015 15:40:40 +0000 hourly 1 http://wordpress.org/?v=4.0.1 Comment on Raw Honey by Scott http://www.honeytraveler.com/types-of-honey/raw-honey/#comment-414808 Sat, 07 Mar 2015 15:40:40 +0000 http://www.honeytraveler.com/?page_id=229#comment-414808 Hi Patti:

There are two basic methods for infusing herbs into honey: With heat and without.

Try not to use heat as it affects the natural, healthful bio-chemical properties of the honey. Even using a double boiler will heat your honey well over 100F, which is considered the absolute maximum temperature for processing honey without changing its healthful properties. The benefit of heating is only time.

Basic steps – no heat (For 1 cup of honey):
1/ Wash, dry and chop fresh lavender. 2 – 3 packed teaspoons
2/ To infuse the honey, you may stir the chopped herb directly into a jar of honey, or add it to a teabag (knotted to keep it in) and gently push it to the bottom of the jar.
3/ Keep sealed for 2 weeks at room temperature, turning the jar upside down occasionally to encourage the infusion.
4/ Strain the honey or remove the teabag
5/ Enjoy!

I also suggest you try Lavender honey as it is created by bees. While it doesn’t have the aroma of lavender as one might expect, it is a uniquely aromatic and delicious honey. Lavender producing countries like France and Spain are good sources for Lavender honey.

…Scott

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Comment on Raw Honey by Patti http://www.honeytraveler.com/types-of-honey/raw-honey/#comment-414599 Fri, 06 Mar 2015 23:01:07 +0000 http://www.honeytraveler.com/?page_id=229#comment-414599 What is the best way to infuse lavender into the raw honey? Can you heat it over a double boiler?
Thanks

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Comment on Raw Honey by Scott http://www.honeytraveler.com/types-of-honey/raw-honey/#comment-407469 Mon, 16 Feb 2015 23:14:21 +0000 http://www.honeytraveler.com/?page_id=229#comment-407469 Hi Magesh:

It is great that you have honey every day! I hope you are using lukewarm water to avoid overheating your honey. This can substantially affect the natural and healthful properties of your honey.

As to your question, as an experiment, try using distilled water and tell me what you find. I suspect the water you are using may be the culprit.

…Scott

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Comment on Raw Honey by Scott http://www.honeytraveler.com/types-of-honey/raw-honey/#comment-407465 Mon, 16 Feb 2015 23:03:24 +0000 http://www.honeytraveler.com/?page_id=229#comment-407465 Hi Jack:

I am sorry to say it is very difficult to test for heating without a chemical analysis. The usual way is to test for HMF (Hydroxymethylfurfural). This substance is created through heating and the amount in the honey by percentage of weight can be determined.

Without testing you must speak with the beekeeper. If you are lucky to be there when they are processing their honey, then you can ask to see the process. It is quite easy to determine whether it is heated by observation. If not, then I simply ask the beekeeper about their process. Most North American beekeepers who do heat honey don’t think this is a problem and are generally forthright about it. I ask if the honey is extracted and processed at room temperature. If they say yes, then I ask how hot the room normally is. Honey processing rooms are often quite warm just to make the honey flow faster and speed the process. If they say no, then I ask them what they think the maximum temperature might be. Anything over 100F is suspect.

Other clues are whether they filter or strain their honey. If they filter it, then they probably heat it to higher temperatures to get it to go through the filter. This is not necessarily the case for straining though, as it is quite coarse and the honey can flow through easily without heating.

Here is a good description of HMF from the Unique Manuka Factor Honey Association.

From the CODEX STANDARD FOR HONEY CODEX STAN 12-19811 (Honey Codex Stan 12-19811 (pdf))

1.3 HYDROXYMETHYLFURFURAL CONTENT
The hydroxymethylfurfural content of honey after processing and/or blending shall not be more than 40 mg/kg. However, in the case of honey of declared origin from countries or regions with tropical ambient temperatures, and blends of these honeys, the HMF content shall not be more than 80 mg/kg.

…Scott

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Comment on Raw Honey by Jack Madil http://www.honeytraveler.com/types-of-honey/raw-honey/#comment-407440 Mon, 16 Feb 2015 21:35:32 +0000 http://www.honeytraveler.com/?page_id=229#comment-407440 Hi Scott, I live in costa Rica. I’ve talked to several bee keepers and they say there honey is Raw and unheated. I beleave it is Raw, but I was wondering if there is any way that I could test if its been heated.

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Comment on Raw Honey by Magesh http://www.honeytraveler.com/types-of-honey/raw-honey/#comment-406447 Sat, 14 Feb 2015 19:21:46 +0000 http://www.honeytraveler.com/?page_id=229#comment-406447 Dear Scott,
In India, I used to mix locally available honey (Dabur brand) in warm water and drink it in the morning. I usually heated a full glass of water in a microwave for a minute and mix a spoon of honey. I get no odor. After coming to USA, I tried to do the same with several brands available in the Utah market, such as, Costco raw honey, Traders Joe Manuka honey, locally procured honey and Wholefoods organic honey. After I add the honey into the already heated water (one min in microwave), there is a distinct chemical odor emanating from the water. It is so offensive that I am unable to drink it. This Chemical odor is surprisingly similar for all the brands! Have you tried this procedure on your honey. Please let me know. Am I decomposing the honey chemistry. Even so, will it give rise to such offensive chemical odor?
thanks,
Magesh

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Comment on Raw Honey by Laura L http://www.honeytraveler.com/types-of-honey/raw-honey/#comment-402094 Thu, 05 Feb 2015 18:04:01 +0000 http://www.honeytraveler.com/?page_id=229#comment-402094 Hi I was wondering what honey produces the biggest granules or crystals when it crystalizes?

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Comment on Honey Buyers Guide by Scott http://www.honeytraveler.com/types-of-honey/#comment-396256 Sat, 24 Jan 2015 13:37:46 +0000 http://www.honeytraveler.com/?page_id=645#comment-396256 Hi Mohammad:

Thanks for your information. I do not buy or sell honey commercially, but perhaps another reader will follow up with you.

…Scott

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Comment on Honey Buyers Guide by Mohammad Ansari http://www.honeytraveler.com/types-of-honey/#comment-396219 Sat, 24 Jan 2015 11:30:24 +0000 http://www.honeytraveler.com/?page_id=645#comment-396219 Hello

Im Mohammad Ansari from Iran (Tehran)

Im beekeeper and business man and researcher.

I have about 400 bee honey colony. I have more than of 100 tones diferent special honey.

for example : Thyme. orange . coriander and forest . and …. bee venom and ……

Im readyto trade with you

best regard

Mohammad Ansari

mohammad_ansari504@yahoo.com

00989124445157

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Comment on Texas-based Huney.net Raw Honey Varietals by Scott http://www.honeytraveler.com/single-flower-honey/texas-based-huney-net-raw-honey-varietals/#comment-395557 Thu, 22 Jan 2015 22:58:40 +0000 http://www.honeytraveler.com/?p=10626#comment-395557 Hi David:

I am always ready to offer my honey tasting services! But if you are hoping for more than gratitude and a subjective opinion, then the best way to determine the source of the honey is with a pollen analysis.This assumes that the honey has not been micro-filtered and actually has pollen.

There are services that offer this, see Google Results for honey pollen testing service.

I wish there was a low cost service that could be used by consumers, but to date I haven’t found one.

…Scott

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