Even small differences in the amount of nutrients can change the aroma, smell, colour and taste of honey. That way we can according to colour, composition, taste and characteristics distinguish different kinds.
ACACIA HONEY has a distinct light-yellow colour and is because of its sweet and gentle flavour one of the most popular kinds of honey. It contains less flower pollen than other kinds, therefore it is more appropriate even for people with allergic reaction to it. In comparison with other kinds it is more viscos, because it crystallises very slowly. It is used for numerous purposes in everyday cuisine, and it is also indispensable in medicine. We extract acacia honey from May to June.
CHESTNUT HONEY has a distinct dark brown with a tang of red, because of a higher flower pollen it has a stronger and more bitter taste. The darker colour signifies a larger antioxidant content. The latter makes it excellent for improving digestion, easing problems with the digestive tract, breathing tract and insomnia. Because of the higher fruit sugar content, fructose, it crystallises a bit slower, which is most beneficial for diabetics. We extract it in June and July.
HONEYDEW HONEY is light to dark brown, which signifies a high content of minerals, a pleasant aroma of pitch and a distinct strong, but pleasant and full taste. It is recommended mostly for people with anaemia, problems with the respiratory system and with disturbances of the nerve system. It is an excellent soothing remedy for sore throat and for strengthening a weakened immune system. It is extracted in July and August.
FIR HONEY is a honey that the bees gather on the fir (silver fir). It has a characteristic brown colour with a green hue, a pleasant pitch, caramel or burned sugar aroma. It has a beneficial effect on people suffering of anaemia, having problems with the respiratory system, with colds, flu and bad breath. Among all the honey kinds fir honey causes the smallest allergic reaction. It is extracted in the summer months, sometimes even until the end of September.
WILDFLOWER HONEY is the most common kind of honey, recognised by its characteristic aroma and light yellow to brown colour. The smell and taste depend on the plants, origin and the addition of honeydew. Crystallisation is partial and incomplete, because often many crystals are formed. Eating wildflower honey is especially recommended for fortifying a weakened and exhausted immune system and for people having problems with the respiratory system, the heart and anaemia.
LINDEN HONEY recognizable for its fresh and pleasant smell, for which linden blossoms are known for, strong and a bit spicy flavour and clear, light yellow colour. It helps fortify a weakened organism, as first aid with a cold, cough, respiratory infection and digestive tract infection. Because it increases sweating it is not recommended for those with heart problems. It is made of either the nectar or honeydew. Linden honey out of nectar crystallises much quicker than honey, gotten out of honeydew. It is extracted in June and July.
SPRUCE HONEY is honey that the bees gather on spruce. It has a characteristic red brown colour, with a soft smell of pitch and an aroma of spruce bud syrup. It can be combined very well with black bread or as an addition to all sorts of sauces and milk dishes. Its consummation is especially recommended to people with anaemia or with respiratory problems.