FAQ: Where is honey’s flavor derived from?
One of the most unique things about honey is the amount of varietals there are.
In the United States alone, there are more than 300 varieties of honey, all with unique flavor profiles, derived from floral sources such as alfalfa, wildflower, buckwheat and tupelo.
Honey gets its start as flower nectar, which is collected by bees, naturally broken down into simple sugars and stored in honeycombs. The unique design of the honeycomb, coupled with constant fanning by the bees’ wings, causes evaporation to take place, creating the thick, sweet liquid we know as honey. The color and flavor of honey varies from hive to hive based on the type of flower nectar collected by the bees.
For example, if bees forage in fields of clover, the end result is clover honey. But if they forage next to orange groves, then orange blossom honey will be produced. This variety gives food and beverage makers the ability to develop products with specific flavor profiles, ranging from semi-sweet to robust.
Did you like this? Share it: