3Bee approachDiffuse honeyMind rariColore

How to Taste Honey

Honey is a natural food, produced by bees, that is very useful for our diet. Delicious on its own, fragrant, aromatic but above all varied. Italy is the queen of honey with over 50 varieties that characterise the biodiversity of our peninsula.

Read the article

30/06/2022Of Elena Fraccaro

332 Views

3Bee's approach to biodiversity protection

3Bee is the Nature Tech company that develops technologies for the protection of biodiversity. 3Bee Hive-Tech is 3Bee's first system for analysing the health and 'starvation' status of honeybees, environmental bees par excellence. Over time, we have developed other technologies to study and monitor all the pollinating insects and created more than 200 Oases of Biodiversity with thousands of nectariferous plants to provide them with nourishment. Thus, we want to create a virtuous circle: our beekeepers are transformed by necessity into Oasis growers and promoters of environmental biodiversity. We do not encourage massive production and intensive breeding, which have a negative impact on biodiversity and pollinators. We do, however, recognise the value of honey as a valuable symbol of the biodiversity of an environment and a tool for disseminating the commitment and protection of an area, to be consumed sparingly and with respect for the life cycle of these insects.

Continue

Popular types of honey in Italy

Italy is the queen of honey with over 50 varieties that characterise the biodiversity of our peninsula. From North to South, you can find many types of honey, from the best known and most widespread to the rarest and most particular. A jar of honey hides the entire biodiversity of the territory. Among the most widely used types of honey are the honey from Sulla, the dandelion honey, from citrus fruits, from chestnut, of Strawberry, of Eucalyptus, of Melata and many others.

The Less Common: Rare Honeys

Now that we have talked about the most common and easy-to-find honeys, let us also tell you about the rare and prized honeys . Honeys that are difficult to find in supermarkets and produced in limited quantities. We find Santoreggia honey or also known as thyme honey, Stregonia honey a plant native to the eastern Mediterranean, Indigo honey with an intense and fruity taste, Coriander honey refreshing and balsamic. Then there is Cola, Edera, Erba medica, Ginestrino, Lupinella, Lavanda and many more. Isn't it surprising how many types nature offers us that we don't yet know about?

Honey tasting: Colour

To taste honey at its best, one must observe its colour, flavour and smell. From these three elements one can distinguish the different types of honey, even if one is not a true expert taster. The colour of honey: this is an element that depends on the botanical origin. Indeed, some honeys have very strong colours, such as bright yellow or orange. Others are more subtle and delicate, particularly in crystallised products, where the colour changes due to the whiteness of the glucose crystals. The colour of honey is only a first part of the honey tasting experience.

Honey tasting: the smell and scent

When you close your eyes and announce a jar of honey, you can feel all the essence of the bloom. The honey is sniffed and its odour recorded, in sensory analysis the smell is described with adjectives such as intense, faint, medium, strong, floral or fruity. There are honeys with very strong scents that may be reminiscent of smoke or smokiness. Still others give off the scent of the flowers they are made from. A nice workout for the senses.

Honey Tasting: the Taste

Even with our eyes closed, we can distinguish one honey from another through taste. For the taste analysis the pevalent perceptions are those of sweet, bitter and sour. Many of the olfactory impressions are then confirmed by tasting, with a different perception. Taste is perceived by the taste receptors on the tongue and the taste of each honey can vary from year to year and also to the place of origin where it is produced. As with wine, a common language is also used for honey in the tasting process, defined by the wheel of odours and aromas a valuable aid in identifying one honey and distinguishing it from another.

Steps for tasting honey

Registered honey tasters recommend tasting honey according to certain rules. A quantity of about 30g is presented in a glass, called a 150 millilitre ballon. One starts with observation, i.e. visual examination. Next, with the help of a teaspoon, it is sniffed. The honey is then brought to the mouth in small quantities. If the honeys to be tasted are different, it is recommended to wait a few minutes between one honey and the next, perhaps even eating an apple slice or taking a sip of water.

Adopt a beehive