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The hungarian honey

The hungarian honey

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Published by VisitHungary
H o n e y t y p e s a n d o t h e r a p i a r y p r o d u c t s
R e c i p e s w i t h h o n e y
H o n e y t y p e s a n d o t h e r a p i a r y p r o d u c t s
R e c i p e s w i t h h o n e y

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Categories:Types, Brochures
Published by: VisitHungary on Jan 17, 2013
Copyright:Attribution Non-commercial

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06/27/2014

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The hungarian honey 
Honey types and otHer apiary productsrecipes witH Honey
 
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The hungarian honey 
General Information About Honey 
 The ancient Greeks believed that honeyoriginated from celestial dew. Today it iswell-known that honey is made from floralnectar by honey bees which collect, trans-form and thicken the nectar. The properties of honey are essentially deter-mined by the plant producing the nectar. Thisis also how honey varieties are named. Pure va-rietals can only come from plants which bloomin large quantities at the same time and at thesame place. Otherwise the various nectars getmixed in the beehive, and “a mixed floral va-rietal” is made. Most nectar producing plantsare pollinated by honey bees. Honey bees col-lect the sweet nectar in their “honeybag”, andreturn to the beehive when it is full. Nectaris then spread on the walls of cells made of beeswax. The young workers inside the bee-hive collect and move the nectar a few times. The enzymes produced in this process trans-form the complex sugars into simple fructoseand glucose, which can be best utilised by thehuman body. In the meantime, the bees fluttertheir wings to reduce the water content of thenectar to 18-19%. Cells which have been filledare then sealed using wax. When most cells of the wax comb have been filled, the beekeepercan harvest the honey.In contrast to some, unfortunately wellestab-lished, erroneous views, the brief but scien-tifically adequate definition of honey is asfollows:Honey is modified nectar in which the en-zymes have broken down complex sugar mol-ecules into simple sugars and whose originalwater content and the level of toxic heavymetals have been reduced, with the latterhaving moved into the body of the honeybees transforming the nectar into honey.Honey is much more than just sweet stuff!Its benefits in the preservation and im-provement of health – also used in apither-apy – are based on its physical and chemicalproperties. The sugars in honey are ab-sorbed easily. In addition to being sweet, italso contains organic acids, which improvethe appetite and help digestion.Its scent and aromatic substances alsomake honey appetitive, and some of themeven have an antiseptic, pain-killing ortranquilising effect. When used exter-nally, honey is also suitable for treatingwounds.With its diverse mineral content, honeycan help establish a desirable balance of these minerals in the human body by pro-viding the missing quantities.Honey has various nutritional benefitsand provides the human body with arange of ecessary substances. It helpsfight against bacteria, helps digestion,the functioning of the liver and water se-cretion, nourishes the muscles and it hasa tranquilising and a mild laxative effect.
 
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 ACACIA HONE
Acacia honey is a popular honey varietyall over the world. Over the past decades,Hungarian Acacia Honey has become awell-established, trusted brand name ac-cepted as the mark of outstanding qualityand value.What makes Hungarian Acacia Honey sospecial? In its place of origin, North Ameri-ca, Acacia (Robinia pseudoacacia L.) growssparsely on slopes covered with boulderstones, suppressed by other plants. In Hun-gary, however, there are large, pure Acaciaforests. In a few centuries, many varietieswith different characteristics have evolved.Acacia makes up more than onefi fth of allforests in Hungary. With the exception of alkaline soil, it grows and yields plentifulhoney on all soil types found in Hungary.In addition to the very favourable climate,the continuous Acacia forests, a very pro-ductive bee variety, a special apiarian tech-nology and some other benefi cial effectsof the non-living environment create thosedistinctive features that ensure the qualityof Hungarian Acacia Honey. Its uniquenesscan be truly revealed only by evidence of the senses.It has a harmonic taste and thearoma of acacia blossoms. Itis a mild, not very acidic honey. Its colourranges from nearly colourless to very lightamber. Due to its high fructose content, itremains liquid for a long time. It has a goodantiseptic effect. It is recommended to easecoughing and also for indigestion causedby hyperacidity. Its mild fl avourmakes it a popular sweetenerused in drinks and desserts.
Typical Hungarian Honey Varieties
The hungarian honey 
LIME HONEY 
Its colour depends on the time of gathering.When collected later, it has a brownish tint.It is prone to crystallisation, but the liquidmembrane between the crystals preventsthe formation of blocks. It has a robust fra-grance and flavour. Its pleasant, piquantaroma makes food and drinks spicy. It canenrich the flavour of other honey varietalswhen mixed with them. In medicine, LimeHoney is particularly recommended to treatbronchitis, but it is also used to alleviatespasms and a feverish condition. Recently,its has been increasingly used in organicbeauty treatments (e.g. Lime Honey facepack).
SILKWEED HONEY 
Silkweed Honey, which comes from the nec-tar of Asclepias syriaca, has a very strong,sweet and spicy smell and a distinctive ar-omatic flavour. It starts to crystallise aftertwo years of storage. Silkweed Honey is anexcellent condiment for uncooked foods.It blends well with other honey varietals,such as Acacia Honey, which has a similarcolour and liquidity. As the largest continu-ous silkweed fields in Europe can be foundin Hungary, Silkweed Honey is a recognisedHungarian speciality.

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