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. 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. Because of the higher fruit sugar content, fructose, it crystallises a bit slower. We extract it in June and July.
HONEYDEW HONEY is light to dark brown, has a pleasant aroma of pitch and a distinct strong, but pleasant and full taste. 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 and caramel aroma. 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.
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 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.