The hungarian honey

Honey types and otHer apiary products recipes witH Honey

General Information About Honey
T he ancient Greek s believed that honey originated from celestial dew. Today it is well-k nown that honey is made from f loral nec tar by honey bees which collec t, transform and thicken the nec tar. The properties of honey are essentially determined by the plant producing the nectar. This is also how honey varieties are named. Pure varietals can only come from plants which bloom in large quantities at the same time and at the same place. Otherwise the various nectars get mixed in the beehive, and “a mixed floral varietal” is made. Most nectar producing plants are pollinated by honey bees. Honey bees collect the sweet nectar in their “honeybag”, and return to the beehive when it is full. Nectar is then spread on the walls of cells made of beeswax. The young workers inside the beehive collect and move the nectar a few times. The enzymes produced in this process transform the complex sugars into simple fructose and glucose, which can be best utilised by the human body. In the meantime, the bees flutter their wings to reduce the water content of the nectar to 18-19%. Cells which have been filled are then sealed using wax. When most cells of the wax comb have been filled, the beekeeper can harvest the honey. In contrast to some, unfortunately wellestablished, erroneous views, the brief but scientifically adequate definition of honey is as follows: Honey is modified nec tar in which the enz ymes have broken down complex sugar molecules into simple sugars and whose original water content and the level of toxic heav y metals have been reduced, with the lat ter having moved into the body of the honey bees transforming the nec tar into honey. Honey is much more than just sweet stuf f ! Its benefits in the preser vation and im provement of health – also used in apitherapy – are based on its physical and chemical proper ties. T he sugars in honey are ab sorbed easily. In addition to being sweet, it also contains organic acids, which improve the appetite and help digestion. Its scent and aromatic substances also make honey appetitive, and some of them even have an antiseptic, pain-killing or t r a n q u i l i s i n g e f f e c t . W h e n u s e d e x t e rn a l l y, h o n e y i s a l s o s u i t a b l e f o r t r e a t i n g wounds. With its diverse mineral content, honey can help establish a desirable balance of these minerals in the human body by pro viding the missing quantities. Honey has various nutritional benefits and provides the human body with a range of ecessar y substances. It helps fight against bac teria, helps digestion, the func tioning of the liver and water se cretion, nourishes the muscles and it has a tranquilising and a mild laxative ef fect.

The hungarian honey

Typical Hungarian Honey Varieties
Ac acia h on ey is a p op ular h on ey v ar iet y all over th e wor ld . O ver th e p as t de c a des, Hungarian Ac a cia H on ey has b e com e a well - es t ab lish e d, tr us te d br an d nam e a ccepte d as th e mar k o f out s t an ding qualit y and v alue. W hat makes Hungar ian Ac a cia H on ey s o sp e cial? In it s p la ce o f origin, N or th Am er i c a, Ac acia (R obinia ps eu do a c a cia L .) grows sp ar s ely on slop es covere d w ith b oulder s ton es, suppress e d by oth er p lant s . In Hun gar y, h owever, th ere are large, p ure Ac a cia fores t s . In a few centur ies, many v ar ieties with dif ferent char a c ter is tic s have evo lve d . Ac acia makes up m ore than o n ef i f th o f all fores t s in Hungar y. W ith th e e xception o f alk alin e s oil, it grows an d y ields p lentif ul h on ey on all s oil t y p es foun d in Hungar y. In addition to th e ver y f avour ab le climate, th e continuous Ac a cia fores t s, a ver y pro duc tive b e e v ar iet y, a sp e cial apiar ian te ch n o lo g y an d s om e oth er b en ef i cial ef fe c t s of th e n on - liv ing env ironm ent create th os e dis tinc tive features that ensure th e qualit y of Hungar ian Ac a cia H on ey. It s uniquen ess c an b e tr ul y reveale d onl y by ev idence o f th e s ens es . It has a harmonic taste and the aroma of acacia blossoms. It

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.

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.

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When liquid, Rape Honey is amber, but it will cr ystallise within a shor t time and be come white. Cr ystallised Rape Honey is made up of tiny cr ystals which do not af fec t its value. Rape Honey belongs to the less acidic honey varietals, therefore it is also recommended for those with hyperacidit y.

Comb Honey is available in t wo forms: honey in the comb and cut comb honey.

Cut comb honey
Cut comb honey is a more popular form of comb honey in Hungar y. It is liquid, lightcoloured, generally pure Acacia Honey that has added chunk s of the honey comb in the jar. Beekeepers also use frames that are divided into smaller combs (boxes) that can be placed into the jar direc tly. A special method of mak ing comb honey is when bees are made to build the comb and fi ll it with honey inside a suitable, large jar. Comb hon ey is instantly fi t for human consumption if it is made up of true wax that bees use only once af ter mak ing it (virgin comb). T he comb should not be distor ted, coloured by propolis, bit ten by insec ts or contaminated by any other organic or inorganic substance. T he comb should not contain cells fi lled with pollen. Comb honey may not be sold once the honey within or without the cells has star ted to cr ystallise. What makes comb honey especially valuable is that honey is only released from the sealed cells during consumption, by chewing the comb, which makes it the most natural form of honey available. T he most special benefi t of comb honey is that when it is eaten, it causes the frontal sinuses in the skull to clear.

Honey in the comb
The combs in the bees’ “wax city”, which are made up of nice, regular cells, have two functions in the beehive: the cells either serve as cradle for the new generation or used to store honey and pollen. Therefore, there are brood combs and honey combs. As bees like to store food near brood cells, there are also mixed combs, but beekeepers know how to ensure that there are pure honey combs in the beehive. Such honey combs can be sold as Comb Honey in their natural state if the comb contains evenly covered cells, the frame is made of clean, sound wood and if the comb has no propolis or extra structures built by the bees on it, and only a few wires were used to keep it stable.

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).

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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.

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..

What are the benefits of pro p olis?
Naturally, propolis can be most ef fec tively used in the way bees do: as an antiseptic and conser vative agent. Propolis produc ts have anti-viral, anti-bac terial and anti-fungal ef fec ts, and protec t wounds in humans, animals and plants from infec tions. Regular propolis consumption can help maintain the ef fec tiveness of the general defence mechanisms of the human body through • preventing the transformation of fats prone to rancidit y; • helping the regeneration of sof t tissues, and even bones and car tilage due to some of its ef fec tive components; • improving the elasticit y of the walls of blood wessels • stimulating the grow th of hair, nails and skin; • its antibilious ac tivit y due to its chalcone content; • its mild diuretic ef fec t; • its pain-killing (analgesic) ac tivit y due to some of its essential oils; • being suitable for treating chronic ulcer; • its anti-tumour ac tivit y. Its use requires some caution though, as taking propolis on a regular basis for several week s leads to a drop of blood-pressure. Propolis is available in the form of a solution, balsam or various propolis tablets. Propolis solutions are applied ex ternally in otorhinolar yngology and also for treating ec zema, herpes and ac tinomycosis. To heal cold and sore throat, propolis added to tea, lemonade or a spoonful of honey may be applied internally. Propolis balsam can be ef fec tively

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used for treating burns, frost-bite, haemorrhoids, prostatitis, fungal infec tions of the skin and nail, and rheumatism. Propolis tablets with a 5% propolis content in general are absorbed quickly without damaging the natural intestinal bac terial f lora and are recommended for stomach and bowel complaints.

Main components of honey
water sugar s • Fruc tose • Glucose • Comple x sugars V it amins • pantothenic acid, ascorbic acid, vitamin C, B1, B2 and B6 • folic acid, biotin amino acids • aspar tic acid, glutamic acid, phenylalanine, thre onine, alanine, arginine, his tidine, gly cine, lysine, serine, valine the immune s ystem, improving the mood and alleviating the loss of appetite arising from stress. Its anti-bac terial and antiamoe bic ac tivities are also appreciated, and so is the fac t that it stimulates the produc tion of reproduc tive cells by the mother cell. It can be ef fec tively used against fatigue, depression and neurasthenia. It may also be used as an aphrodisiac. In cosmetics and personal care produc ts it is mainly used to heal purulent sk in problems. Royal Jelly has diverse benefits, but one must learn how to use it. A word of caution! If not diluted appropri ately, it may cause abrupt blood-pressure increase! acids • phosphoric acid, citric acid, acetic acid, malic acid, lac tic acid, but y ric acid, glu conic acid, formic acid antibiotic ac tiv it y • osmosis ef fe c t and enz y me Minerals • magnesium, phosphorus, sulphur, manga nese, silicon, p otassium, so dium, calcium, copp er, iron Sugars, which make up 85 to 95% of the dr y mat ter of honey, are mainly simple sugars, pre dominantly f ruc tose and glucose. In ad dition, honey varietals contain 8 to 10 other carb ohydrate t y p es . Never theless, p e ople with diab etes can eat honey as par t of their daily allowe d carb ohydrate intake. T here are many enz y mes f unc tioning in honey. Hydro gen p eroxide generate d by the glucose ox y dase enz y me in the honey provides it with

What is R oya l J e ll y?
Royal Jelly used to be called bee’s 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.

What are the benefits of R oya l J e ll y?
Its most beneficial ef fec ts are increasing stamina and physical strength, stimulating

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.

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Ne x t to honey, p ollen is the se cond mos t imp or tant apiar y pro duc t f it for human con sumption. Annually, 50 to 6 0 kg p ollen p er b e e colony can b e pro duce d. Pollen mus t not come into contac t with air. Among api ar y pro duc t s, p ollen is the riches t source of vitamins, in par ticular vitamin C, the B range, and vitamins D, E, K and F. V itamins cons titute 1 to 7% of the dr y mat ter of p ol len. Beta - carotene, of which an esp e cially rich source is the white willow (Salix alba), is turne d into vitamin A by enz y mes . Pollen is among the subs tances riches t in protein and f re e amino acids . Proteins and f re e amino acids amount to 7-35% and 10 -12% , resp e ctively. 30 g of p ollen contains the e quivalent of a human’s daily protein re quirement. Some of the f at t y subs tances of b e e p ollen are uns aturate d f at s . O f these, linolene, lino lene acid and oleic acid ensure that harmf ul and e xcess choles terol leave the b o dy. Pollen contains a lot of iron, a me dium amount of zinc and manganese and small amount s of copp er, nickel, cadmium, cobalt, bromide, selenium etc. T he mineral content of p ollen dep ends on the metho d of pro duc tion and on the soil at the place where the plant s grow. Only plant s blo oming under appropriate conditions in organic pro duc tion can yield wholesome p ollen. Even those who suf fer f rom p ollen allerg y should not b e af raid of tas ting p ollen gathere d by honey b e es (corbicular p ollen), as allergies are sp e cies sp e cif ic, and b e es do not colle c t the t y p es of p ollen that cause allerg y. W hen sele c ting p ollen do not consider the colour only, but take into account the tas te

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.

Honey and Comb Honey
Cr ys tallise d honey can b e reliquif ie d by heating it up to 4 0˚C. At a higher temp erature, the essential oils evap orate and the de comp ose d enz y mes b e come inef fe c tive.

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 -

The hungarian honey

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.

W h en h on ey is us e d for it s h ealing ef fe c t s, it may b e eaten jus t with a sp o on, in it s elf. H on ey c an als o b e us e d to s we eten tea, un less th e tea is to o h ot . A s a r ule of thumb, do n ot eat ver y much h on ey at a tim e. It s b en ef it s sh ould r ath er b e reap e d through re gular consumption . Two or thre e teasp o onf uls a day is en ough . D o n ot b e s tif f ! Alth ough it is re comm end e d, do n ot t ake daily h on ey int ake as an ob ligation . E ating h on ey sh ould n ot b e a b urden, b ut a s ource of p leasure, th e b asis of p er man ent h ealth . H ere are a few e xamp les on h ow to incorp or ate h on ey into your diet : For break f as t , spread h on ey on your bread or on your bread and b ut ter, or eat bis cuit s with h on ey. You c an als o drink tea, cof fe e or milk s we eten e d with h on ey. For lunch, s we eten p as t a with w alnut or p oppy s e e d with h on ey. Swe eten e d m eat dish es are n ot k n ow n in tr aditional Hun garian cuisin e, b ut th ey are wor th tr y ing. T h e re cip e of ro as t chicken with lem on and h on ey, ro as t duck , ro as t b e ef and p ork ch op made with h on ey des er ve re co gnition . H on ey f acilit ates th e abs or ption and utili s ation of th e min er als pres ent in ve get a b les . T h e combination of ve get ab les and h on ey is n ot widespread yet , alth ough b oth th e G er man c ar rot s oup and c ar rot milk shake s we eten e d with h on ey are delicious . S om e delic acies made with h on ey include croiss ant with h on ey - w alnut f illing, h on ey w alnut bis cuit , w alnut cub es with h on ey,

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 álink 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

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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.

Pork Rib in Grill Sauce
Ingredients: a 2 kg lean pork rib, 2 onions, 2 cloves garlic, 1,25 dl oil (preferably maize germ oil) 15  dag tomato puree, 5 tablespoons red wine vinegar, 1 teaspoon salt, 1 teaspoon basil, 1 teaspoon thyme, 1 teaspoon mustard powder (or mustard), teaspoon Tabasco sauce, 2,5 dl beef soup (made from 1 cube), 10 dag honey, 4 tablespoons Worchester sauce Rinse wide pork chops under cold water and dr y. Place them in a large saucepan. Finely chop onions and garlic. Heat oil and simmer onion and garlic. Add tomato puree, vine gar, spices, soup and honey and cook for 10 minutes while stirring. Spread sauce on pork and place chops into preheated oven (ap prox 175 ˚C or level 2-3 in case of gas cooker) and roast for about an hour. Ser ve with potato slices baked in a dish, and let tuce.

Chicken Barbecue with Honey
Ingredients: 1/4 cup butter, 1/2 cup orange juice, 1/2 cup honey, 2 spoons lemon juice, 2 spoons finely chopped parsley, 1 spoon mustard flour, 2 whole chickens (approx. 1 1/2 kg each ). Melt but ter, add all ingredients and simmer for about 2 or 3 minutes. Let the soak cool and pour it on prepared pieces of chicken and leave for a few hours. Grill chicken pieces for 45 minutes and sprink le them of ten with the soak . In the end, turn chicken and grill for another 15 minutes.

How? How much? When?
• Po llen may b e eaten dr y, w ith s om ething to drink . • S om e like to a d d it to yo ghur t or f r uit juice. • For b et ter t as te an d multip le ef fe c t s, mi x p o llen w ith h on ey or h on ey an d prop o lis . • To make it at tr a c tive to children, a d d it to milk s we eten e d w ith h on ey. T h e re comm en de d p o llen int ake for chil dren and a dult s is n ot m ore than 20 gr. an d 20 -30 gr., resp e c tivel y. 45 gr ams p er day

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Duck with Honey
Ingredients: 2,5 kg whole duck, small spoon salt, 1/2 small spoon paprika, 1/2 cup honey, 1/3 cup orange liqueur, lemon juice, 1 1/2 spoon mustard flour, 5 slices lemon, 5 slices onion. Clean duck and pierce sk in to make sure fat can pour out while roasting. Mix lemon juice with salt and paprik a, and rub the mixture on the duck inside and outside. Roast duck in hot oven for 15 minutes, then re duce heat and continue roasting for another hour. Combine honey, liqueur and mustard and pour on duck several times while roasting. In the end, place lemon slices and on ion rings on duck and roast for another 15 minutes.

French Honey Dressing for Salads
Ingredients: 1/2 cup salad oil, 1/2 cup lemon juice , 1/2 cup honey, 1/2 small spoon paprika, 1/2 small spoon salt, 1 clove chopped garlic. Put listed ingredients into a bot tle and seal it. Always shake well before use. Do not keep in refrigerator.

Creamy Honey Cakes
Ingredients: 1 egg, 4 dag lard (or 5 dag margarine), 1 teaspoon baking soda, 2 tablespoons honey, 2,5 tablespoon milk, 15 dag sugar, 45 dag flour. Cream: one pack of vanilla sugar mixed with 15 dag castor sugar, 20 dag margarine, 2 dl milk , 2 tablespoon semolina, 4 tablespoon apricot jam. Cook egg, 5 dag margarine, 1 teaspoon baking soda, 2 tablespoon honey, 2.5 tablespoon milk and 15 dag sugar for 5 minutes over steam while whipping. While hot, add 45 dag f lour. Knead on board, form four loaves and leave for half an hour. Roll out dough and bake each piece separately on the back of greased baking sheet. To make the cream, cook semolina in 2 dl milk , let it cool and add sugar mixed with margarine. Stir well. Spread apricot jam on first layer of dough, and spread semolina cream on subsequent layers. Place layers on top of each other and apply pressure on cake. Sprinkle cake with castor sugar and ser ve thin slices of cake.

Soft Honey Cake
Ingredients: 50 dag honey, 2 whole eggs, 2 egg yolks, 6 dag sugar, 50 dag flour, 1 teaspoonful baking soda, pinch of ground cinnamon, grated lemon peel, sliced almond to sprinkle. Warm up honey, add eggs and spices and whip to foam. Add f lour gradually. Half of the f lour may be r ye f lour or bread f lour. Mix well. Grease and f lour bak ing form, place dough in form and sprink le with thin almond slices. Bake for 30 minutes in medium hot oven, at constant temperature. When cool, cut into slices.

Dressing for Lettuce
Ingredients: 3 spoons wine vinegar, 1  small spoon mustard, one chopped onion, 1/2  small spoon honey, 3 spoons salad oil, 1 small spoon salt, pepper. Mix ingredients and pour on let tuce leaves.

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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).

Honey Apple Drink
For each person, mix one tablespoons of honey with 2 tablespoons of lemon juice in a 3 dl glass. Add apple juice until glass is half full and dilute with soda water mineral water. Drink instantly.

Milk y Ambrosia Cock tail
Ingredients: for each person, 2 spoons honey, 3  spoons orange juice, 3 spoons grapefruit juice, 1 mint leaf, 1-2 spoons broken ice. Mix fruit juices, add mint leaf, cover and leave for about 1/2 hour. Add honey to milk . Put broken ice into mixer, pour fruit juices on top and gradually add honey and milk through special hole while mixer is work ing. Filter and drink .

Orange Milk shake with Honey
Ingredients: 60 g honey, orange juice, juice from 1/2 lemon, 1/2 litre cold milk . Melt 2-3 spoonfuls of honey in warm milk , let it cool. Add fruit juices, rest of cold milk and mix in a mixer.

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AbouT THe Honey SeAl bAnD
Strawberr y Liqueur
Ingredients: 60 dag honey, 1 kg strawberries, 3/4 litre 80° alcohol, cinnamon, 4 cloves, 1/2 litre water, a little tannic acid. Place ripe strawberries (or wild strawberries), cinnamon and cloves into a bot tle, pour alcohol onto fruit, seal bot tle with cellophane, and leave for six week s. Shake a few times. Cook water with tannic acid and honey, remove foam and let it cool. Add filtered fruit juice to honey s yrup, filter mixture and fill into ˝ litre bot tles. Seal bot tles tight with cork . T he more it mellows, the bet ter it tastes.

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

What does “controlled” mean?

Hologram = The Real Stuff!

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.


agricultural Marketing centre H-1042 Budapest, Árpád út 51–53. Mailing address: H-1325 Budapest, pf. 25. tel.: (+36-1) 450-8800, Fax: (+36-1) 450-8801, e-mail: 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 • photos of foods and products: Hunyaddobrai csaba, Food stylist all rights reserved!

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