What is white honey?
most commercially sold honey is produced by bees that collect nectar from various sources of flowers, the so-called multi-floral product, which tends to be colored by an iconic amber shade. On the other hand, varietal or mono-floral, winters, largely made of nectar of a single flower and can be almost red or virtually colorless. White honey itself can be divided into three categories - white, extra white and even white water. To obtain these types of meů, beekeepers will focus on areas with only certain pale colored flowers, from alfalfa and firing to sage and cotton.
beekeepers consider ordinary white honey to be closest to the true light color. These include meals made of flowers such as Summer Thistle and Cotton. Not quite bright, but bright light colored, the extra white variety of flowers honey, such as Hawaiian Kiawe, Alfalfa and Sage comes. The three -year purple and pale white bass wood flowers contribute to the shimmering Water White Camp, offering almost completed transparentnost.
The general rule that follows honey experts is a darker shade, a bolder taste. This means that white honey varieties are more likely to be the finest flavors. Darker honey varieties - from the wild rose and flower of macadamia in the Amber Amber family to the soy and Avacado flower in the dark amber camp - they lend the insolent portrayal of the flower from which they came.
This does not mean that white honey cannot be considered excellent. According to National Geographic , a Hawaiian beekeeper named Richard Spiegel produced white honey, which was considered one of the best of any color in the world. Spiegel shows his bees towards the white trees of Kiew on the Hawaiian coast.
Although white honey is likely to contain the superiority of nectar and pollen from the flower offered on the label is also likely to be some of the other flowers. Some of the most valuable white mes are those of VThe fronts that were abandoned in an area where only one type of flower is usually found. This can be important not only for chefs who want to add some isolated appetite to the recipe, but also for herbalists using honey to supplement their diet with medicinal herbs. White flowers producing honey, such as sage, fireweed and white clover, have long been used to treat various diseases.