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Not many foods on the planet are as
sweet as honey in their natural form.
Corn and potatoes have been considered the popular
“food staples” for centuries, but honey, which has been
around as long as bees have, could make the top ten-list.
Long before maple syrup or the crystals
of the sugar cane were used to naturally sweeten food, man
used honey. In ancient times, Egyptians would follow the blooming flowers
along the Nile and gather beehives. Keep in mind that the
honey produced by the bees along the Nile would taste
different then the honey found throughout the Greek Isles.
The flavor of this natural nectar absorbs the
surrounding scents of the flowers involved.
According to Milioni Online Magazine, the
sweetest honeys are those made from the nectar of rosemary,
orange and acacia blossoms and lavender.
Colors will also vary from very light yellow to
extremely dark brown. Honey’s fluidity is determined by the
amount of fructose it contains.
As time went on, honey became
popular and respected for other purposes besides those who had
a sweet tooth. Honey took on mythological status and became regarded as a
symbol of life and of wealth.
This bee nourishment has attributed medicinal
properties such as a purifier, an antiseptic, a skin toner, a
sedative, and a digestive.
It is also believed that honey can reduce a fever and
stimulate the appetite. This
talented food source was also used to preserve fruits and fed
to sacred animals. Eventually, the demand for honey decreased
as sugar cane crossed to the Western Hemisphere from Asia.
Have
you ever had creamy honey?
This type of honey is not as common but may be used as
a spread similar to butter.
It has a fine texture and is obtained by adding finely
crystallized honey to liquid honey in order to induce
crystallization.
Try honey in pastries such as Baklava
(Greek filo pastry containing honey, almonds, sugar, cinnamon
and syrup seasoned with ground cloves and lemon juice), cakes,
flan, creams, yogurts, cookies, candies, nougats, syrups,
gingerbread as well as savory dishes such as chicken, ham,
lamb, duck, and couscous.
Drop a little in your tea, coffee, or mix into
sweet-and-sour sauces.
It is not recommended to feed honey to children under 1
year of age, as it may contain a toxin known as Clostridium
botulinum, which can cause botulism in small babies. (It
is harmless in infants over 1 year old and in adults.)
Bee
Research
Have you heard of the Carl
Hayden Bee Research Center in Tucson?
Review scientific research on bees such as the
“Waggle Dance” or “Decision-making by Colonies” at
this USDA featured site.
http://gears.tucson.ars.ag.gov/
Beekeeping
in Mexico
Did you know that Mexico has been a
major producer of honey for years?
It is now one of the principal producers and exporters
worldwide.
Due to a large biodiversity of
plants and the introduction of Africanized bees – the
flavors of honey vary across the country.
For more history on Beekeeping in Mexico
(available in Spanish and English) go to http://netcall.com.mx/abejas/en/history.htm
Sources:
Milioni Magazine, BeeKeeping in Mexico, the Visual Food
Encyclopedia
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