Raw Unfiltered Honey
Forms of honey
One of the physical forms of raw honey is raw unfiltered honey. Understanding the variety will certainly help you pick a more appropriate form from the supermarket when you wish to combine honey with other ingredients used in the preparation of foods. Try out the various forms and tastes of honey when you have the chance!
1. Comb Honey:
It is difficult to find comb honey nowadays, but sometimes you can find a jar of liquid honey to which a piece of cut comb has been added. Before the invention of honey extracting device, honey is mostly produced in the form of comb honey. Today, very little honey is produced as comb honey.
Comb honey is raw pure honey sections taken straight from the hive – honey bees’ wax comb with no further handling at all. It is the most unprocessed form in which honey comes — the bees fill the hexagon shaped wax cells of the comb with honey and cap it with beeswax. You can eat comb honey just like a chewy candy. Because the honey in the comb is untouched and is deemed to be pure, honey presented in this form comes with a a relatively higher price tag.
Read about my very first encounter, first bite of honeycomb.
2. Liquid honey:
You can easily find this honey everywhere. As it seems, this is the most common form of honey in most places, and thus most familiar to consumers.
Clear, liquid honey can be raw or pasteurised. It has been filtered to remove fine particles, pollen grains, and air bubbles after being extracted from the honey comb by centrifugal force or gravity. Because liquid honey mixes easily into a variety of foods, its uses are diverse. It is used as a syrup for pancakes and waffles and in a wide variety of recipes, and it’s especially convenient for cooking and baking.
3. Cream honey:
If you are one of those who complain that honey is messy to use, cream honey, which is also known as whipped honey, spun honey, granulated honey, or honey fondant, would be an excellent alternative to liquid honey. Cream honey does not drip like liquid honey, has a smooth consistency and can be spread like butter.
Honey is creamed by having one part finely granulated honey blended with nine parts liquid honey. The mixture is then placed in cool storage to promote rapid granulation and produce a small crystal structure that results in a smooth creamy texture. – hence creamed honey. The precisely controlled crystalisation process also lightens the color of honey, but does not affect the taste and nutritional goodness at all. For instance, creamed premium lavender honey from the south of France is white in the jar, however for those who live in warmer climate countries, you probably might have noticed that the same cream honey purchased from the supermart is not white but yellow or even darker in color, and becomes more runny when placed in room temperature over time. This phenomenon shows that the warm temperature has returned the honey its original liquid state.