Types of Honey
There are many varieties of honey. Among the most common:
Avocado Honey - has a dark amber color, a molasses-dried plum aroma with tones of brown sugar, and a rich molasses-dried plum, caramelized flavor with a slight metallic note and a delicate flower perfume aftertaste.
Clover - the most widely available honey in the U.S. Clear to light amber, it has a sweet, flowery flavor with a slight spicy cinnamon aroma.
Blueberry Honey - produced from the blossoms of blueberry bushes. Light to medium amber, it has an aroma of green leaves and lemon with a moderate fruity flavor and a delicate aftertaste.
Eucalyptus Honey - has mildly sweet, waxy aroma and flavor and a moderate sweet, fruity aftertaste. Its color varies from golden to medium amber. Some eucalyptus honeys have a very slight menthol note.
Tupelo Honey - produced in a small area in Florida and Southern Georgia. Pale gold with a slight greenish cast, it has a sweet spicy cinnamon and floral aroma and flavor with a floral and fruity aftertaste.
Sage Honey - has a mild sweet aroma with a green leaf edge. Light amber, it is rich and light with a predominant sweet, clover-like flavor and a mild floral perfume aftertaste.
Sourwood Honey - water white in color with a sweet anise aroma and flavor with a pleasant astringent, lingering aftertaste.
Flavor descriptions for use by culinary professionals based on descriptive analysis profiles developed for the National Honey Board by tech laboratories from Land O’ Lakes, St. Paul, Minnesota.
Buckwheat Honey - extremely dark and one of the strongest flavored honeys available, with molasses, dried plum, and malty flavors and a lingering aftertaste.
Orange Blossom Honey - a complex sweet, waxy and clover flower aroma and flavor. Light amber, it has a sweet and fruity taste reminiscent of citrus blossoms.
Floral Honey - Single varietal or ‘floral’ honeys result from honey bees gathering nectar from the same type of flowers. When bee scouts find a plentiful source of nectar, they relate its whereabouts to the hive by way of two dancers; the rest of the hive then uses these directions to locate the nectar source. This process is aided by beekeepers who strategically place the hives in the middle of a flower source and then carefully monitor the collection process. The percentage of fructose, glucose, amount and type of amino acids and the organic acids vary by floral source which in turn determines the flavor of each honey. Generally, lighter colored honeys usually have a milder flavor. The US Department of Agriculture requires that a single varietal honey must have a predominant percentage of a single floral source and they identify over 300 varieties in the US alone. Regional varietal honeys are most readily available at farmer’s markets and local specialty gourmet stores. To obtain other varieties, check out the Honey Locator, a comprehensive list of varietal honeys and their sources on the National Honey Board’s Web site: www.honey.com
Source: National Honey Board