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LIME HONEY
Its colour depends on the time of gathering. When collec ted later, it has a brownish tint. It is prone to cr ystallisation, but the liquid membrane bet ween the cr ystals prevents the formation of block s. It has a robust fra grance and f lavour. Its pleasant, piquant aroma makes food and drink s spic y. It can enrich the f lavour of other honey varietals when mixed with them. In medicine, Lime Honey is par ticularly recommended to treat bronchitis, but it is also used to alleviate spasms and a feverish condition. Recently, its has been increasingly used in organic beaut y treatments (e.g. Lime Honey face pack).
is a mild, not ver y acidic honey. Its colour ranges from nearly colourless to ver y light amber. Due to its high fruc tose content, it remains liquid for a long time. It has a good antiseptic ef fec t. It is recommended to ease coughing and also for indigestion caused by hyperacidit y. Its mild f l avour makes it a popular sweetener used in drink s and desser ts.
SILKWEED HONEY
Silk weed Honey, which comes from the nectar of A sclepias s yriaca, has a ver y strong, sweet and spic y smell and a distinc tive aromatic f lavour. It star ts to cr ystallise af ter t wo years of storage. Silk weed Honey is an excellent condiment for uncooked foods. It blends well with other honey varietals, such as Acacia Honey, which has a similar colour and liquidit y. A s the largest continuous silk weed fields in Europe can be found in Hungar y, Silk weed Honey is a recognised Hungarian specialit y.
COMB HONE Y
Comb Honey is available in t wo forms: honey in the comb and cut comb honey.
Sunf lower Honey ranges from golden to orange in colour. Its semi-strong smell is rem iniscent of the sunf lower blossom. Its f lavour has the aroma of sunf lower seed. When fresh, it is thick but liquid, like s yrup. It cr ystallises relatively quick ly (approximately within t wo months). Sunf lower Honey sepa rates into t wo components when it is stored for an ex tended period: on top, a liquid oily substance, whilst on the bot tom, a creamycoloured cr ystallised layer appears. Creamy Sunf lower Honey is a true delicac y when eaten in its natural state. It is also excellent for bak ing (e.g. honey cakes).
POLLEN
Pollen is made up of the male reproduc tive cells of plants, which must get through the f l ower pistil to unite with the female repro duc tive cells in the ovar y to generate seed or seeds. Pollen is transpor ted either by inanimate agents (such as wind or sometimes water), or by living creatures (insec ts, birds, mammals). Plants whose pollen is transferred by insec ts produce less, but heavier, usually stick y pollen. Pollen contains not only reproductive material but also nutrients that is why honey bees love and gather pollen. For example, in one hazel-nut aglet, there are 4 million pollen grains. Under ap propriate conditions, honey bees are able to collec t much more pollen than what they need. Therefore, it will not harm them when beekeepers take away the excess usually in the period from April to August using a special tool (pollen trap). Honey bees do not gather dangerous pollen that causes hay fever. The pollen par ticles in the air (which we inhale and which can cause us allergy) are light. For honey bees, however, the heavier the pollen is, the more value it will have. In terms of quantit y, pollen is the second consumable apiar y produc t nex t to honey. One bee colony produces as much as 50 to 60 kg of pollen per year. In Hungar y, only dried pollen, originally gathered by honey bees is sold. The pollen collec ted by honey bees is a super food, as it contains all vital nutrients except raw fi bres. In addition, pollen consumption increases the number of red blood cells, improves fi tness, accelerates the physical regeneration of the human body, is good for the appetite, helps the body utilise nutrients and stimulates mental ac tivit y. It ensures a general state of health and enhanced vitalit y. It strengthens hear t muscles (which makes it an impor tant component of racehorse feed), and it is ef fec tive against the loss of hair due to its tr yptophan content.
PROPOLIS
What is pro p olis?
Propolis (also called bee glue ) is bees glu ing and sealing material. It is the substance used by bees to seal crack s and cover uneven par ts and foreign materials in the hive. T he main raw material for propolis is a resin of plant origin, a stick y substance found in leaf buds. In Hungar y, bees collec t this sub stance mainly from the buds of poplars, alders, willows, chestnut trees and oak trees. In the beehive, this balm collec ted from various sources is transformed with the help of enz ymes into propolis a sof t, unc tuous, stick y substance with a balmy smell and yellowish brown colour, containing an abundance of ef fec tive compounds. Flavonoids and essential oils rank as the most valuable components of propolis. In terms of impor tance, these are followed by chalcones, dihydrochalcones, catehins, vitamins (vitamin B1, B2, B6, C, E), amino acids, tannins, pigments and minerals..
R O YA L J E L LY
What is R oya l J e ll y?
Royal Jelly used to be called bees milk , as it is a thick , creamy liquid with a yellowish tint. In the beehive, it ser ves as food for the young bees (lar vae). Royal Jelly is a rich source of a wide range of vital substances. Its dr y mat ter contains 12-14% of proteins, 29% of carbohydrates (of which 12.5% is simple sugar) and 6.5% of various fat t y acids. It is exceptionally rich in vitamins. Nearly all members of the vitamin B range can be found in it. It also contains vitamin C and E in abundance. T he most impor tant minerals in Royal Jelly are potassium, phosphorus, iron, calcium, copper, silicon etc.
an antibiotic ef fe c t. T he organic acids of honey help diges tion. Honey contains over a hundre d aromatic subs tances . T he great va riet y of the aroma, smell and f lavour of hon ey is due to the diversit y of plant s pro ducing the ne c tar. T he level of vitamin content in honey dep ends on the p ollen content. Honey contains 18 t y p es of amino acids . Al though the amino acid content amount s to 1-1.5% only, the great variet y of the cons tituent amino acids cannot b e overlo oke d! T he pigment s in honey also have an inf luence on human health. T he diverse physiolo gi cal ef fe c t s of honey, as well as of herbs with yellow f lowers (e.g. Calendula), are ensure d by f lavonoids . T he imp or tance of carotene is also univers ally ack nowle dge d. Honey has other ac tive ingre dient s with physiolo gical benefits that make it in many ways ef fec tive in preser ving and even regaining health. Honey contains 18-19% water, which is exclusively ground water, filtered through plant cells several times. Some benevolently warn against eating honey saying that honey is fattening. The truth, however, is the following: the liver will store the fruc tose from honey, and it will not be turned into fat. The glucose from honey cannot turn into fat either, because the muscles will burn it before that could can happen. Lac tose will be used by the useful micro - organisms in the intestines, and it will not become fat either. Cer tain honey varieties (Cabbage Honey, Mint Honey) have a diuretic ef fec t, which cause weight loss. Overall, honey consumption will only make the life of a healthy individual more ac tive, which is known to ac t against weight increase. Honey will not cause tooth decay either, because the antiseptic substances in honey will prevent the star t of tooth decay.
as well, b e cause this lat ter will determine if you will like it or not. Real p ollen is not always yellow! For e xample, thy me p ollen is white, althaea p ollen is purple, calendula p ollen is amb er, p oppy p ollen is dark grey. A s these are all me dicinal herbs, their p ol len contains sp e cial ef fe c tive subs tances . It is wor th s tudying this asp e c t of the ef fe c t s of me dicinal herbs on human health as well! Pollen s timulates mental ac tivities, helps to re call memories, to concentrate, and also prote c t s f rom spring f atigue. Pollen can also b e use d for res toring the e quilibrium broken by so dium e xcess and the concomi tant lack of p otassium.
A s it s ef fe c tive subs tances are not aggressive, p ollen should b e taken as an e x tende d treatment, over a 10 -12-we ek p erio d. One may also eat p ollen in the absence of any complaint s, to continue to fe el well.
Never theless, honey can b e ver y well use d for co ok ing and bak ing, as these pro cesses do not re duce it s sp e cial seasoning ef fe c t, and it will add a b et ter app earance to fo o d and increase the diversit y of our nutrition. In addition to the already k nown varieties, tr y the mixe d f loral varieties . T he range of their ef fe c t s is much broader than that of mono -varietals, and sometimes they have a much richer aroma. Those who like natural honey may find it more convenient to use naturally cr ystallised honey or ar tificially creamed honey at their meals! Honey is an excellent sweetener of dishes and drink s, and will make them special. Pure honey will not ferment until it is mixe d with water. Pro duc t s made f rom honey by fermentation, such as mead and honey vin e gar are also valuable. Some of the mos t b enef icial prop er ties of honey are ef fe c tive when honey is eaten in the evening, when it can ac t as a mild se dative, sop orif ic and la xative. E at in g h o n e y to s o ot h e a s o re t hro at is a we ll - e s t a b lish e d p r a c t i ce. I t is a ls o ke wo r t h t r y in g h ow e f fe c t i ve h o n e y c an b e a gains t p hy si c a l e x haus t i o n, ins o mnia o r co ns t ip a t i o n . L i qui d, un dilu te d h o n e y c an b e e f fe ct i ve l y us e d to h ea l e x te nsi ve wo un ds (a b r a si o ns , b r uis e s) an d a ls o as a co mp o n e nt in f a cia l m ask s . D ilu te d h o n e y c an b e ap p li e d to t h e inf l amm at i o n an d injur i e s o f t h e e ye sur f a ce by p u t t in g o n t h e e ye a s te r il e cotto n w a d s o a ke d in luke w ar m h o n e y dilu t i o n . T h e p o si t i ve p hy si o l o gi c a l b e n e f i t s o f h o n e y c an b e f ur t h e r in c reas e d by usin g h o n e y to g e t h e r w i t h ot h e r ap iar y p ro du c t s . Fo r e x amp l e, t h e v i t amin co nte nt o f h o n e y c an b e in c reas e d by t h e a d di t i o n o f p o ll e n . Pro p o lis e nhan ce s i t s ant is e pt i c an d re g e n -
e r at in g e f fe c t , an d roy a l j e ll y a d ds to t h e r an g e o f amino acids in honey. Compare d to e x trac te d hon e y, co m b h o n e y has a d d e d v a lu e. T h e h o n e y r ip e n e d w i t hin t h e ce lls cove re d w i t h a t hin laye r o f w a x is n ot re l eas e d b e fo re i t is in t h e m o u t h . I t d o e s n ot g e t in co nt a c t w i t h air, an d c ann ot a b s o r b in dus t r ia l gas e s o r t a ke up p ar t i cl e s o f t h e m ate r ials co ns t i t u t in g o ur m a chin e s an d e quip m e nt . T his is t h e m o s t au t h e nt i c an d nat ur a l h o n e y o n e c an g e t . T h e f a c t t hat co m b h o n e y is un d e r a w a x cove r a d ds a sp e cial p hy si c a l - ch e mi c a l s t imulus to t h e e nj oy m e nt co m b h o n e y c an b r in g . T his e ffe c t is hard to e x p lain, b u t t h o s e w h o t r y w ill in e v i t a b l e e x p e r i e n ce i t . A si gni f i c ant p ro p o r t i o n o f co m b h o n e y is b e e s w a x (8 -10
gr. o u t o f 150 gr.), b u t t his p a ck a gin g d o e s n ot c aus e any in co nve ni e n ce. I t is n ot di g e s t ib l e, b u t i t w ill d o n o har m ei t h e r, an d w ill n ot dis t ur b di g e s t i o n . Cut (or bite) small pie ces of f the comb and chew it slowly, thoroughly. Use your te eth to press the s we et, rich honey out of the cells and suck out the honey. T here is no other fo o d one could eat this way, and this is the e xplanation for one of the m os t unique ef fe c t s of comb honey, i.e. cleansing the f rontal sinuses . T his is how the pleasant and the usef ul join to gether. Authentic b e es wa x will not s tick to the te eth. Chew ing it will def i nitely clean the te eth and the s aliv a will even e x tr ac t som e v itamin A f rom it . T he pleas ant sm ell of wa x is las ting.
teac akes made with h on ey, w alnut ro ll, w al nut ro ll with jam, w alnut b onb on, h on ey w alnut cream, w alnut c ake, h on ey and s our ch er r y c ake, ch es tnut cream, p each cream, s tr awb er r y cream, h on ey lem on c ake, al m ond c ake, ch es tnut c ake, ro as te d p eanut c ake. H on ey c an b e us e d in app le, s tr awb er r y and or ange s alads and als o in th e dressing of gre en s alads . D rink s made of b lueb er r y, ch er r y, s tr awb er r y, r aspb er r y, re dcur r ant and mint c an als o b e s we eten e d with h on ey. A h on ey lem onade c an b e made of lem on, or ange, gr ap ef r uit , r aspb er r y and re dcurr ant . In addition to th e well k n ow n m ead, o cc asionally on e c an drink h on ey p link a or liqueur s made with h on ey, of which th e m os t well - k n ow n are th e re cip es for p each, s tr awb er r y, apricot , cumin, r aspb er r y, orange, re dcur r ant , b lack b er r y liqueur and e gg - f lip. For a snack , add h on ey and f resh app le, r aspb er r y or t angerin e to yo ghur t . For a p leas ant drink , us e h on ey in a b anana
RECIPES
milk-shake. For af ter n o on tea, s er ve th e tea with tea c akes ma de w ith h on ey. For dinn er, any t y p e o f yo ghur t s we eten e d w ith h on ey as well as co f fe e cream w ith h on ey or h on ey - c ake w ith p oppy s e e d would make an e xcellent ch oice. It is a go o d idea to make pres er ve d f r uit app le, quince, p ear, re d cur r ant or gr ap e w ith h on ey. For a light dess er t , eat app le b ake d in h on ey. To b o os t your app etite, this p ub lic atio n cont ains a few tim e tr ie d re cip es . may b e n e e de d by athletes in h eav y tr ain ing or for a sh o ck th er apy. Por tions may b e m easure d simp ly by sp o on: on e teasp o onf ul e quals ab out 5 gr ams, w hils t on e sp o onf ul is ab out 15 gr ams . In cer t ain c as es, t ak ing p o llen is m ore effe c tive as a preventive m easure, whils t in oth er c as es it is m ore b en ef icial if us e d as a fo llow - up treatm ent . Po llen is re com m en de d to prevent co ld and f lu, pros tate comp laint s, anaemia, def icienc y dis eas es, hy p er thy roidism and hy p er tension . It is less ef fe c tive with high temp er ature, b ut w h en th e fever is gon e, it is an e xcel lent m eans of h elping re cover y. T h e s am e app lies to tr auma, b lo o d loss, pro longe d h ospit alis ation and th e p erio d af ter child bir th . It is ver y us ef ul for preventing unde sir ab le side - ef fe c t s af ter r adioth er apy. O ver weight p e op le may us e p o llen to f a cilit ate weight loss, whils t under weight p e op le may us e it as a rob or ant . T h os e w h o w ish to los e weight sh ould take it 10 15 minutes b efore m eals and rep lace din n er w ith p o llen . T h os e wh o wish to gain s treng th sh ould eat as much as th ey c an w ith a go o d app etite, and add th eir usual p o llen int ake.
Tiramisu
Ingredients: 2 tablespoons ground cof fee, 3 egg yolk s, 4 tablespoons honey, 30 dag mascarpone (Italian cream cheese), 3 egg whites, 1 sponge cake layer, 1 tablespoon cocoa powder. Make cof fee from 2 dl water, filter and let cool. Whip egg yolk s with honey and add mascarpone. Add beaten egg whites to mascarpone cream. Pour 1/3 of cream into large, f lat form. Place sponge cake layer on top and soak with cold cof fee. Sprink le some co coa powder on top. Place rest of cream on top and place form into refrigerator. Sprin k le with rest of cocoa before ser ving.
Melon Surprise
Ingredients: 1 medium sized honeydew melon (add pulp to other fruits), strawberries, raspberries, plums, ripe peach, redcurrant, t wo spoons cognac (or brandy), honey to taste. Wash melon well under running water, pat dr y and cut a wineglass sized hole on the side near the stem. Remove pulp through hole. Fill melon shell with the listed chopped fruits, and then add honey and co gnac until melon is full. Cover with cut of f melon sk in and refrigerate for 2 to 3 hours. Ser ve whole melon and cut carefully on table to make sure filling is not spoiled. Note: do not fill melon with hard sk inned fruit (e.g. apple, pear, unripe peach).
Orange Liqueur
Ingredients: 60 dag honey, 1 litre water, 1,5 litre cognac (or premium brandy), 4 oranges, 4 cloves, pinch tannic acid . Peel three oranges, remove white sk in, and chop pulp. Put pulp and four th whole orange into a bot tle, pour cognac on top and let soak for 10 days. Make s yrup by cook ing water with honey and tannic acid. Remove foam and let the s yrup cool, then add s yrup to fruit. Season with cloves and keep in a warm place for another 10 days. Let it set tle down, then bot tle.
The purpose of the honey seal band is to help buyers identif y Hungarian natural honey on commercial sale.
How to Recognise tHe Honey seal Band
The Hungarian National Association of Beekeepers regularly conduc ts random qualit y tests on sealed honeys. The samples are examined in EU-accredited honey laboratories.
The seal bearing the hologram symbol of the association is a guarantee that the seal band was issued by the Hungarian National Association of Beekeepers. The hologram is the guarantee of authenticit y of the seal.
ID number
Each seal band includes a six- digit ID number, also known as the beehive ID code, designed to ensure that the seal is only used by the authorised beekeepers.
Hungarian honey
Sealed jars contain 100 % nec tar honey from the Carpathian basin. The qualit y of the produc t is guaranteed by the producer and is regularly checked by the Hungarian National Association of Beekeepers.
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agricultural Marketing centre H-1042 Budapest, rpd t 5153. Mailing address: H-1325 Budapest, pf. 25. tel.: (+36-1) 450-8800, Fax: (+36-1) 450-8801 www.amc.hu, e-mail: amc@amc.hu source text: apiary product council contact: national Beekeepers association of Hungary address: 1094 Budapest, Viola u. 50. phone: (+36-1) 216-0015, 456-0377, Fax: (+36-1) 456-0378 www.omme.hu omme1984@enternet.hu photos of foods and products: Hunyaddobrai csaba, Food stylist all rights reserved!
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