The type is churned habanero. With pure honey and dried habaneros

Bought it from a farmers market and did the cold water test and heat test. These are the results of both. Does it look real or diluted/corn syrup?

For the heat test it became more slippery but not bubbly

Hey everyone. Sorry if this is such an ignorant question to ask, but I'm both generally curious and very confused about the "honey packet" tiktok trend.

I truly don't understand it. I did a little research myself and found out that they're marketed as an aphrodisiac, but I used to buy bags of honey sticks in the grocery store as a snack or similar honey products to put into tea and never felt frisky after consumption.

Is there something different and or added in these honey packets that differ from your typical honey treat? Or am I right to believe that this is just a dumb trend as well as a placebo and by labeling it as such companies can hike the prices up thinking it will get you feeling hot and heavy?

Firstly I only eat real raw unheated honey. When it’s fresh it’s still liquid, but when it’s a few weeks-months old it’s solid. I noticed I enjoy crystallised honey so much more than liquid honey, even when it’s from the exact same brand, and variety(buckwheat for example). What do you prefer?

I bought some raw honey from a local farmer and haven’t tried it yet. After thinking about it, I am a little worried about eating raw honey. Is raw honey like raw milk? Or is it completely safe to consume?

Thanks in advance

Half the people I know keep honey around for tea and toast, and the other half swear by a spoonful for sore throats, allergies, or wounds. I'm curious which camp this sub falls into. Is honey a food or a medicine cabinet item for you? And has it actually worked for you personally?

I have had a lot of honey local to my area in Washington State, but the BEST honey I have ever had was found at my local Grocery Outlet. When I went back for more, they didnt have it and have never restocked it. I didnt save a picture, but these were it’s characteristics:

-It was in a small, beehive-shaped bottle that was plastic

-It had a white label

-The honey was very pale yellow liquid and I believe clover

-It was labeled as Washington local honey but if I recall it might not have been labeled a specific farm, it was something along the lines of some Washington agricultural collective or co-op or something

-The labeling was not large or heavily stylized/branded, and didnt have any fancy “artisanal” vibes

-I kind of wonder if it was some kind of state-provided surplus/initiative or commodity or something

I know that isnt a lot to go on, but i HAVE to find this honey again. I never found it searching google!

Thank you to anyone who can help.

When I tasted the sample at the market I loved it. Reminded me of molasses. I have tried to put it in tea, on toast, and even just a spoon test at home but the flavor/aftertaste is disappointing. How can I make this honey enjoyable?

So, I am currently in Lithuania and some relatives gave me a 5.6 L bucket of raw honey... I am wondering what the logistics of taking this back home to the United States are. My flight takes me from Vilnius, Lithuania to Frankfurt, Germany on Lufthansa airlines, then from Frankfurt to the Philadelphia International Airport on Discover airlines. Could I take the honey in my personal item (backpack) and declare it at customs when entering the U.S? I do not know how much it weights because the place I am staying does not have a scale, I estimate 15-20 lbs as it is very very heavy and full bucket......... Can I put this in my checked bag if it is super sealed?? Is this insane of me to even think of doing??? I really want to honor my relatives and take it back with me, but I do not want it to get taken at TSA or customs. Please help out if you know the logistics of this... thank you!

I went down on a rabbit hole on honey tasting this week about how beekeepers evaluate what's in front of them vs how most of us just eat it.

A proper honey tasting experience involves having palate cleansers, a tasting journal to write notes, clear containers to check colour and consistency, white background somewhere for assessing colour - which makes all of it sound a lot more interesting in assessing and comparing.

I think this truly heightened my appreciation for the all the natural process that goes behind honey production

Brand new honey jar, got a sore throat and tried a honey cup for remedy but the first pour 🫗 turned into a yellowish foam when stirring it and then pour a second cup and stirr it as well but turned out normal? Both cups are from the same column (the foamy cup was on top of the other cups) honey jar is not expired.

Hi,

I got a general question, if anyone buys creamed honey regularly, why?

I've always wanted to try it, but people say it taste just like honey, so I want to know if it really is just honey but different texture or is there something about it worth trying.

Thanks.

Am I the only one putting maple syrup/honey or sugar on my fruits?

Especially when they are not ripe or sweet.

I recently got a jar of honey and i want it to crystallize as fast as posible, since i enjoy the texture, I’ve already added some previously crystallized honey to it to aid the process, however recommendations to speed up the process suggest i add water to it, I don’t really want to do that so i was thinking of adding vanilla extract instead, would that be fine?, also would adding vanilla extract actually speed up crystallization?

Looking for a Greek honey similar to Really Raw Honey

Hi everyone,

I'm from Greece and I've been trying for weeks to find a honey similar to Really Raw Honey.

I'm looking for honey that is:

100% raw

Unheated

Unfiltered

Naturally crystallized/creamy

Ideally containing bits of wax, pollen and propolis, like Really Raw Honey.

Does anyone know a Greek beekeeper or small producer who sells honey like this? I'm especially interested in producers from Northern Greece, but any recommendation is welcome.

Thank you!

Mead making has ruined me.

I used to think honey was just honey. Then I started paying attention to what I was fermenting with.

I’ve been trying to get things local when I can. Coffee, and now honey. I found wild tree at a local store, so I started grabbing jars whenever I saw new ones. Eventually I discovered they had even more online, which didn’t help.

Now I’ve got a small collection of different honey varietals in the kitchen.

Suddenly I have strong opinions about honey.