We all know that honey is different. It can be thicker or more liquid, almost white or completely brown. However, the main indicator of the division of honey into varieties is its origin. According to this criterion, honey is divided into flower and honeydew. Floral, in turn, can be pure or mixed. There is also such a separate concept as honeydew. This substance can be produced not at all by bees, for example, in New Zealand, insects of beech forests produce an analogue of honey from black and red beech. Drops of nectar that they leave on the leaves glisten under the rays of the sun - hence the name.

It is easy to distinguish between the types of flower honey - they are named after the plant from which it is collected. The most common varieties in our strip are: flower, linden, buckwheat, acacia, clover and alfalfa. Alfalfa honey, for example, has a mild flavor and aroma; has a light golden color; can be quite watery. Clover honey and even lighter - in the light it may seem almost colorless; clover honey has an unobtrusive interesting aroma and taste. Clover honey is collected mainly from white clover.

Linden honey is legendary. It is recognized as one of the best varieties in the world because of a whole bunch of its merits. Firstly, it has an unforgettable taste and aroma, which, by the way, will change somewhat depending on the linden variety and its place of growth. Secondly, the healing qualities of linden honey cannot be listed right away - it is also the first remedy for various colds, wound healing, strengthening and anti-inflammatory agent. The color of linden honey is not only white, but also golden, sometimes with a green tint. When it crystallizes, it becomes creamy.

Another legend is acacia honey. Like lime, it is very widely popular because of its taste, and is also used everywhere in traditional medicine. It is considered very useful for children, used to treat diseases of the genitourinary system. With anemia, it is recommended to use buckwheat honey. It has a reddish tint ranging from golden red to brown. Above most varieties of honey puts it an abundance of vitamins.

In general, flower honey can also be divided into meadow and forest honey. Meadow honey is lighter, its spectrum of aromas differs from forest honey. Meadow honey is honey of the first grade (lower grades are produced using a different technology); has a golden color, its main components are: thyme, clover, thyme, sage, alfalfa and other herbs. Forest honey is mainly produced from nectar collected by bees from shrubs, including: blackberry, hawthorn, mountain ash. Forest honey also contains herbs and trees. The range of colors of forest honey is great: from almost transparent golden to deep dark brown.

Often in flower honey there is some percentage of honeydew, that is, one that is obtained from the processed nectar of other insects (honeydew). Honeydew honey is mixed with forest varieties and helps to create a special flavor. By the way, some types of forest honey can be dangerous for humans. They are also called drunken honey or poisonous honey, in appearance they differ little from ordinary honey. Such a substance causes a semblance of food poisoning, but does not cause serious harm to the body. According to the final result, honey can be divided into filtered, unfiltered, honeycomb and artificial. Comb honey is especially time-consuming, because the cells need to be fixed so that they do not break during transportation. The so-called artificial honey is a product of bees, when they are specially fed with sugar or honey from the previous harvest. Its value characteristics are much less than that of regular filtered honey.

Varieties and varieties of honey

acacia(white acacia) honey is considered one of the best varieties. In liquid form it is transparent, during crystallization (saccharification) it becomes white, fine-grained, resembling snow. Bees also collect nectar from yellow locust flowers. This honey is very light, but upon crystallization it becomes greasy, white in color, medium grain. Yellow acacia honey is also among the best varieties.

barberry honey golden yellow in color, fragrant and delicate in taste. Bees vigorously process the nectar of flowers of the common barberry berry bush, which grows in the European part of Russia, in the Crimea and is widely cultivated as a valuable hemostatic agent.

Budyakovy honey belongs to the first class. It is colorless, greenish, golden (light amber), has a pleasant aroma and taste. During crystallization, it becomes fine-grained. Bees vigorously collect it from beautiful raspberry flowers of a weed with prickly stems and grayish leaves - Budyak, drooping thistle.

Borage honey obtained from the nectar of large beautiful blue flowers of borage - borage. Borage is grown as a valuable honey plant and medicinal plant. Honey has a pleasant taste, transparent, light.

Cornflower honey- greenish-yellow in color, has a pleasant aroma reminiscent of almonds and a peculiar, slightly bitter aftertaste. Cornflower blue, or field, is a good honey plant.

heather honey obtained from the nectar of small pink flowers of a branchy evergreen shrub of common heather, common in the western and northern steppe regions of Ukraine, in the western and northwestern regions of Russia, in Belarus. Heather honey is dark, dark yellow and red-brown in color with a weak aroma, pleasant or tart bitter taste. Refers to low grades of honey. It has the ability to thicken into a gelatinous jelly with lots of air bubbles that can rise to the surface. With stirring or shaking, the gelatinous structure of heather honey is destroyed, and it again becomes liquid, but later thickens again. This property is called thixotropy. Buckwheat honey also has some thixotropic properties. After removal of protein substances from heather honey, thixotropic properties are lost.

mustard honey- a product collected from large yellow flowers of white mustard growing in Ukraine, Belarus, in the European part of Russia. In the liquid state, it has a pleasant golden yellow color, and later acquires a yellow-cream hue. Crystallizes in small crystals. It has a pleasant aroma, sweet taste. It has high nutritional and medicinal properties, due to which it is recommended for respiratory diseases.

Pea honey collected from the flowers of thin-leaved peas, growing in the steppes of Siberia.

Buckwheat honey they are produced everywhere, but mainly in the central and southern regions of Russia, in Ukraine. The color of honey is from dark yellow and reddish to dark brown; it has a sharp peculiar taste and pleasant aroma. It crystallizes into a homogeneous, most often coarse-grained mass of dark yellow color. Some tasters note that when eating buckwheat honey, it "tickles the throat."
In most cases, buckwheat honey is rated as high-grade and medicinal. It contains more protein and iron than other botanical honeys. In this regard, such honey is recommended to be taken in the treatment of anemia. People say: "Dark honey is very useful for pale faces."

angelica honey bees collect from the flowers of angelica, widespread in Russia, Crimea, Belarus, Ukraine.

sweet clover honey- very light, white or light amber. It has a delicate pleasant taste and aroma reminiscent of vanilla. Rated as one of the best varieties. Bees collect it from the bright yellow flowers of the sweet clover or yellow. It crystallizes quickly. Due to its high nutritional and medicinal qualities, it is very popular. Recommended for respiratory diseases, colds, headaches, insomnia. In the US sweet clover honey is rated as one of the best varieties; it makes up 50-70% of the total amount of all honey coming on the market.

blackberry honey bees gather from the flowers of widespread blackberry bushes. It is transparent like water and has high taste and medicinal qualities and a delicate aroma.

snakehead honey- light, transparent, with pleasant aroma and taste. Bees prepare it from the nectar of the blue-violet flowers of the Moldavian snakehead, which grows in the Caucasus, Altai, and Ukraine. The snakehead belongs to very valuable melliferous plants, as it contains a large amount of high-sugar nectar with a lemon smell.

willow honey- golden-yellow color, upon crystallization it becomes fine-grained, acquires a creamy hue, has high taste qualities. Bees vigorously collect it from the flowers of various species of willow trees and shrubs, of which there are about 170.

hyssop honey according to its organoleptic properties, it belongs to first-class samples. The nectar for this honey is collected from the dark blue flowers of the medicinal and melliferous semi-shrub hyssop.

stone honey- rare and unique. Wild bees collect it, laying it in the crevices of stone cliffs. This honey is fawn in color, with a pleasant aroma, good taste. Honeycomb contains little wax and is one crystallized substance that has to be broken off into pieces, like a lollipop, in order to be consumed. Unlike ordinary bee honey, rock honey is almost non-sticky and therefore does not require special containers. It is well preserved without changing its qualities for several years. Often also called Abkhazian honey.

chestnut honey has a dark color, has a weak aroma, unpleasant taste. To prepare this honey, bees collect nectar from the flowers of the chestnut tree, which grows mainly in the Crimea and Transcaucasia. Bees also produce honey from the nectar of the bell-shaped white and pink flowers of the ornamental horse chestnut tree. This honey, unlike the first, is transparent (colorless), liquid, but crystallizes easily and quickly, sometimes bitter. Chestnut honey belongs to the category of low-grade.

fireweed honey- transparent, with a greenish tint, becomes white during crystallization in the form of snow grains, and sometimes resembles a creamy or fine-grained mass. When heated, it turns yellow, has a very weak delicate aroma and does not have a distinct honey taste, so buyers often do not recognize its naturalness. This honey has to be blended more often than other varieties. Bees prepare honey from the nectar of beautiful lilac-red flowers of fireweed (willow-herb), which is found in the wild quite often.

clover honey- light, almost colorless, transparent, sometimes with a greenish tint, with a delicate aroma and a pleasant peculiar taste. Quickly crystallizes into a solid white crystalline mass. Refers to high-grade, first-class honey.

maple honey refers to light varieties of honey, has excellent taste. Bees vigorously collect it from the beautiful yellowish-green flowers of Norway maple, found in almost all forests of Russia, Ukraine, Belarus.

cranberry honey produced by bees from the nectar of cranberry flowers. It has a beautiful color, delicate taste, very fragrant, less sweet than other varieties of honey (probably due to high acidity). In the USA it is in great demand.

Lavender honey belongs to the first class. This golden-colored transparent honey, with a delicate aroma and pleasant taste, is produced by bees from the nectar of light blue or bluish-violet flowers of the perennial lavender essential oil plant. Lavender is cultivated on the southern coast of Crimea, in the Kuban and in the Caucasus. Lavender honey is top notch.

Linden honey is collected everywhere and is considered one of the best among the population. Thanks to its exceptionally pleasant taste, it is highly valued. A sharp taste is typical for Central Russian meads and, in particular, for the Ufa "lipets". Linden Far Eastern honey is very tender and fragrant. Freshly extracted from a honey extractor, this honey is very fragrant, usually transparent, slightly yellow or greenish in color. Ufa (Bashkir) linden honey, the so-called Lipets, is colorless, becomes white upon crystallization, with a golden hue and a coarse-grained mass. Amur (Far Eastern) linden honey of cloudy-yellowish color. All samples of linden honey have an excellent specific aroma and wonderful taste, despite the feeling of slight bitterness, which, however, quickly disappears. Honey crystallizes into a solid white mass, has a coarse-grained cage. Crystals of calcium oxalate were found in linden honey. It is believed that the content of these crystals is characteristic only for linden honey. Their detection can serve as an additional sign of the establishment of a variety of linden honey. Linden honey is produced by bees from the nectar of linden flowers, which has high honey qualities. Linden honey has valuable nutritional and medicinal properties. Its antibacterial action is manifested in relation to gram-positive and gram-negative microorganisms, as well as in relation to ciliates, amoebas and Trichomonas. It contains volatile, non-volatile and slightly volatile antimicrobial substances, has expectorant, anti-inflammatory and. mild laxative effect. It is successfully used for diseases of the respiratory tract (tonsillitis, runny nose, laryngitis, bronchitis, bronchial asthma), as a heart strengthening agent, for inflammation of the gastrointestinal tract, for diseases of the kidneys and gallbladder. It has a good local effect on purulent wounds and burns. Sometimes linden honey has a light yellow or greenish-gray color, which comes from honeydew honey. (The fall on the linden is common.) In folk medicine, linden honey is widely used for colds, mainly as a diaphoretic.

Burdock honey has a sharp spicy smell, has a dark olive color, is very viscous. To obtain this honey, bees collect nectar from small dark pink flowers of felted burdock and large burdock. This nectar is of a beautiful yellowish color, sometimes it can have a greenish tint, and has a strong pleasant spicy smell. Honey collected from the flowers of burdock felt (cobweb) has an olive color, light, viscous, easily wrapped on a spoon.

Meadow honey (Forbs) has a golden yellow, sometimes yellow-brown color, pleasant aroma, good taste. Meadow ("prefabricated") honey bees produce from the nectar of various meadow flowers.

alfalfa honey bees collect from lilac or violet flowers of alfalfa. Freshly pumped honey has various shades - from completely transparent to golden amber; it quickly crystallizes, becoming white, and resembles thick cream in its consistency. The color depends on the water content: the lower the water content, the lighter the color of the honey. This honey has a pleasant aroma and specific taste. If honey is stored in a warm room, it can remain liquid for a year.

Raspberry honey belongs to the light varieties of honey of the highest quality, has a pleasant aroma and good taste. Comb honey from raspberries has a delicate taste and seems to melt in your mouth. This honey is made from the nectar of wild and garden raspberry flowers. Due to the fact that the raspberry flower is tilted down, the bee, extracting nectar, is, as it were, under a natural canopy or umbrella and can work even during rain.

Melissa honey has a transparent color, pleasant aroma and taste. Bees harvest it from the nectar of light purple or pink melissa flowers with a strong smell. Bees are very fond of the smell of lemon balm.

carrot honey has a dark yellow color, strong aroma. Bees produce it from the nectar of fragrant white flowers of umbrella-shaped inflorescences of a cultivated biennial plant - carrots.

mint honey bees produce from the nectar of fragrant flowers of a perennial essential oil and spicy peppermint plant, which produces abundant collections of high-quality honey. This honey has an amber color and a pleasant mint flavor. Mint honey is considered high quality in Western Europe. This honey contains a lot of vitamin C, has a choleretic, soothing, analgesic and antiseptic effect.

Dandelion honey has a golden yellow color, very thick, viscous, quickly crystallizing, with a strong odor and a sharp taste. This honey is obtained from the nectar of a well-known and widespread weed - dandelion.

Thistle honey is white, fragrant, tasty. This first-class honey is produced by bees from nectar collected from numerous golden-yellow flowers of the sow thistle weed.

sunflower honey has a golden color, weak aroma and tart taste. Crystallizes quickly. When crystallized, it becomes light amber, sometimes even with a greenish tinge. This honey has valuable dietary and medicinal properties.

motherwort honey- very heavy, light yellow in color, with a specific, but unsharp taste. Bees collect nectar from the pale purple flowers of the motherwort honey plant.

Rapeseed honey has a color from white to intense yellow, weak aroma and sugary taste, thick, quickly crystallizes. It is poorly soluble in water and quickly turns sour during long-term storage. Bees prepare it from the nectar of rapeseed flowers.

Resed honey belongs to the category of high-grade, has a pleasant aroma, and can compete with linden in taste. Bees produce this honey from the nectar of flowers of the odorous mignonette, which is a good honey plant.

rowan honey has a red color, strong aroma and good taste. During crystallization, a coarse-grained mass is formed. Bees prepare honey from the nectar of rowan flowers.

Rape honey has a greenish-yellow color, has a slight aroma, but a pleasant taste. Not suitable for long term storage. It is produced from the nectar of golden-yellow colza flowers.

pumpkin honey has a golden yellow color, pleasant taste, crystallizes rather quickly. Bees harvest it from large golden pumpkin flowers.

tulip honey has a reddish color, has a pleasant aroma and good taste. Bees collect this honey from a greenish-reddish ornamental tulip tree. This tree is a good honey plant, as it contains the largest amount of nectar compared to other subtropical honey plants.

Phacelia honey has a light green or white color, has a delicate aroma and a pleasant delicate taste. Belongs to the best varieties. After crystallization, it resembles dough. It is prepared from the nectar of phacelia flowers, which is considered a good honey plant.

cotton honey- very light and only after crystallization becomes white, has a peculiar aroma and delicate taste. Honey collected from cotton leaves by bees is no different in taste from honey collected from large cotton flowers.

Cherry honey. In some regions of Ukraine and southern regions of Russia there are large areas of cherry plantations, which are also honey-bearing. From the nectar of cherry flowers, bees produce cherry honey. It has a characteristic lemon-sweet taste, white-yellow color, pleasant aroma. Well accepted by the body. Has antimicrobial properties.

blueberry honey has an exceptional aroma, pleasant taste and has a reddish color. Produced by bees from the nectar of blueberry flowers.

sage honey has a light amber or dark golden color, has a delicate pleasant aroma, good taste. Produced from sage flowers.

Eucalyptus honey- unpleasant in taste, but highly valued, as it is used in folk medicine for the treatment of pulmonary tuberculosis. Bees produce this honey from the nectar of large single flowers with numerous stamens of the evergreen round eucalyptus tree, cultivated mainly in the subtropics.

Sainfoin honey belongs to valuable varieties. It is light amber in color, transparent as a crystal, has a pleasant delicate aroma and taste. It slowly crystallizes in very small crystals. When settled, it is a white solid mass with a creamy tint, resembling lard in appearance. Harvested by bees from the nectar of the plant sainfoin, or vikolistny, growing in the wild. In addition to nectar, bees take brown-yellow pollen from sainfoin. According to available data, during the flowering period of sainfoin, its pollen is dominant in any bee pollen.

apple honey has a light yellow color, very delicate aroma and taste, quickly crystallizes. Prepared from the nectar of apple blossoms.

The color of any substance depends on the structure of the molecules of the compounds included in it. Collecting nectar from various plants, the bee, like a skilled artist, transfers the palette of flowers to the color of honey. Of the millionths of a milligram of colors, it makes up the picture that we used to call the color of honey. Its diversity depends on the compounds contained in the petals, stamens, pistils, called anthocyanins. They belong to the chemical group of flavonoids, the difference in the structure of which explains the individual color of the flowers. Anthocyanins in plant cells are present in conjunction with glucose. In the same flower, there can be several anthocyanins that are different in composition and structure. We observe this as a play of colors of the same petal: here are yellow, and pink, and purple, as well as other shades.

Previously, the variety of colors of anthocyanins was explained by their indicator properties, that is, the ability to change color depending on the acidity of the medium. Later, the influence of other factors was established, among which is the property of some metals to form colored complexes with flavonoids. For example, potassium ions create complex compounds of purple color, calcium and magnesium ions - blue. The appearance of methyl groups in the structure of anthocyanins causes a red color. Many yellow flowers contain yellow flavones and flavonols. They are also found in compounds with glucose. Water-soluble flavonoids pass with nectar into honey. Plants of the families Asteraceae (sunflower, thistle, burdock), legumes (beans, peas, clover, alfalfa, soybeans), boletus (mullein) affect the color of honey through the flavonoids contained in the flowers with a five-membered furan cycle - aurones (derivatives of 2-benzylidenecoumarone). Aurones are almost always associated with glucose, that is, they are present in plants in the form of glycosides and have a yellow or yellow-orange color.

Plants of the buckwheat, buckthorn, legume, lily, and St. John's wort families contain anthracene derivatives combined with various sugars: glucose, rhamnose, arabinose. The anthracene moiety (aglycone) is often a derivative of chrysacin (dihydroxyanthraquinone). These derivatives are found in honey and contain, along with hydroxyl groups, methyl, methoxy, carboxyl, which are color enhancers or auxochromes. The result of these groups is the appearance of a yellow, orange or red tint. Compounds of these substances with sugars are highly soluble in water.

The laxative effect of honey, especially its foam, is partly due to the presence, albeit in very small quantities, of chrysacin derivatives that enhance the peristalsis of the large intestine (the effect of herbal medicines is based precisely on this property). Honey foam has been used as a laxative since the Middle Ages. Honey was heated for a long time, removing the foam until it completely disappeared. The honey prepared in this way had a fixing effect, and the foam had a laxative effect.

Hawthorn flavonoids endow honey not only with a reddish tint, but also with cardiotonic properties recommended for use in functional disorders of cardiac activity, hypertension, and arrhythmias.

In the USA honey from the string is highly valued. Its flowers contain more than ten flavonoids and a significant amount of carotenoids. Glycosidic compounds of flavonoids, passing through the nectar into honey, endow it not only with a yellow color, but also with diuretic, diaphoretic and anti-allergic properties. Flavonoids exhibit P-vitamin activity, antispasmodic, choleretic effects on the human body.

One of the common structural elements of anthocyanins, flavones and flavonols are phenolic hydroxyls.

Phenolic hydroxyl also contains the amino acid tyrosine found in honey. When combined with iron ions, it gives a purple color, turning into black, so it is impossible to store honey in a metal container for a long time. (In the "Russian Folk Medical Book" it is recommended that a black substance formed during the interaction of a calcined rusty nail with honey, lubricate the abscessing gum at night. The abscess soon breaks through, and the swelling subsides.)

Rutin is the most common flavonol in plants. It is isolated from buckwheat flowers and used as a capillary strengthening agent.

The color created with the help of flavonoids is enhanced by bees with a palette of tiny pollen grains containing carotenoids. To date, about 70 substances belonging to this type of compounds have been isolated from various plants. Carotenoids contain a system of conjugated multiple bonds that affect the color of pollen. We see it in yellow, brown, red, light green, purple - depending on the plant visited by the bee.

In the light, phenolic hydroxyls are oxidized, and the color of carotenoids, flavonols, flavones, anthocyanins changes. Oxidation is facilitated by oxidase enzymes, as a result of which hydrogen peroxide is formed, which oxidizes carotenoids well. The catalase present in honey breaks down peroxide into water and oxygen. The more it is, the longer the color of honey lasts. Catalase gets into honey with pollen. When honey is heated, it is easily destroyed, and its effect on the color of the product disappears. Since the age and breed of bees affect the amount and composition of pollen, the color of honey and its stability are also directly related to these factors. Lipoxidase also affects the stability of the yellow color of honey carotenoids, in the presence of which carotenoids are also oxidized with the disappearance of their characteristic color.

There is an opinion among beekeepers that real buckwheat honey turns gray. The reason for this is the oxidation reaction of phenolic hydroxyls. Polyphenol oxidases, enzymes found in plants, also contribute.

Oxidation also affects other components of honey. In particular, the amino acid tyrosine is easily oxidized by the action of the enzyme tyrosinase and in this case gives dark-colored substances of melanin.

Glucose in honey, with the participation of glucose oxidase, is oxidized into gluconic acid. The darker the honey, the greater its acidity. For example, acacia honey has less acidity than linden honey, and it is lighter, sunflower - more than coriander, and the latter is lighter. Glucooxidase enters honey from the pharyngeal glands of bees. If the honey plants are removed from the hives, the nectar stays longer in the stomach of the bee, and the honey is more enriched with glucose oxidase. In this case, it acquires a darker color.

Glucose and other reducing sugars, as well as furfural and hydroxymethylfurfural, enter into condensation reactions with amino acids to form dark-colored products - melanoidins, which contribute to the darkening of honey when heated and stored for a long time. With an increase in the heating temperature, the darkening of honey increases. As free amino acids enter into the reaction, the increase in condensation products decreases, and after 4.5 months of storage, honey darkens more slowly. There is no difference in the darkening of filtered and unfiltered honey.

To explain the color of honey, we compared the amount of total nitrogen in it and the color intensity of the product. It has been observed that with an increase in total nitrogen, the transparency of honey decreases. These conclusions indirectly indicate a high probability of condensation reactions of free amino acids with carbonyl compounds, in particular, with glucose. There is also a correspondence between the transparency of honey and the content of oxides of alkali and alkaline earth metals in honey ash. It has been observed that if the flower produces light-colored honey, then the wax will be dark-colored, and vice versa. In support of this, we note: when bees work on a dandelion, white wax with a creamy tint is formed, and the color of honey can be from bright yellow to dark amber. When bees work on sunflowers, honey turns golden (light amber), and wax turns white. Linden honey (crystallized) is white and wax is yellow.

Bees produce wax by eating honey and bee bread. Consequently, the dyes of bee bread, processed by bees, with transparent honey, color the wax, and the dyes of honey do not stain the wax. Honey does not change color from the dyes contained in the wax.

The color of honey depends on natural factors: the composition of the nectar, the properties of the soil, the duration of the honey collection, the nectar productivity of the plant, the breed of bees. Human influence also plays a role. Thus, honeydew honey contains many amino acids that can enter into condensation reactions with carbonyl compounds. Plants selectively assimilate various metals from the soil and mineral components that affect the color of honey and enter the nectar in different quantities. With a long bribe, honey is always more transparent than with a short one. Bees of various breeds and depending on the length of the proboscis choose the most accessible plants for collecting nectar, containing nectar of different composition and color. Most honey plants delight our eyes with golden, amber, yellow honey of varying intensity. Sweet clover, fireweed, colza give honey with a greenish tint, and honey from buckwheat, angelica, red clover, cranberries, mountain ash - with a reddish tint. If the bees have worked hard in the thickets of burdock, then the honey will be dark olive.

Different qualitative and quantitative amino acid composition of honeys predetermine a different change in their color when heated under the same conditions. This is confirmed by the fact that clover honey almost does not change its color when heated, and buckwheat honey darkens. Most of all, when heated, the color of honeydew honey changes.

The color of freshly extracted honey changes over time. The fragrant amber jet from the honey extractor, when exposed to light, fascinates with the play of unique colors. But after a while, the coloring relatively stabilizes. Highly volatile aromatic oils (in their pure form, not only yellow, but also red, blue, green, violet) partially evaporate from a loosely closed container with honey.

So, the reasons for staining honey in one color or another are very different, and therefore it is not entirely correct to recommend honey of light or dark shades for the treatment of specific diseases. Moreover, from the same plant, but growing in different natural and climatic conditions, bees collect honey, which is unequally colored.

If necessary, use the advice of S. Mladenov more correctly. He recommends using mountain honey for diseases of the respiratory tract, as well as from oregano, thyme, linden; for violations of the digestive and intestinal tract - steppe, with mint, thyme, oregano; for heart diseases - steppe, forest, lavender, mint. In diseases of the kidneys - chestnut, from field herbs, fruit crops. Therefore, both light and dark honeys can be used to treat the same diseases.

To preserve the natural color of honey, it is necessary to exclude condensation reactions of aldehydes and amino acids. This can be achieved by storing it at a temperature not exceeding 10 ° C and supplying the bees with drinking water with the lowest possible content of alkali and alkaline earth metal salts. The preservation of color is also facilitated by the storage of honey in places that exclude direct exposure to sunlight and the oxidation of hydroxyl groups of flavones by oxygen in the air, from which the honey darkens. The entry of iron salts is most likely when bees visit water sources with a high content of iron hydroxide. Such changes are a reminder that apiary hygiene also affects the quality of honey.

O.N. MASHENKOV

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Honey accumulates the Power of the Earth, the Sun, and a person uses it in his life. Beekeeping in Russia began from ancient times. Favorable climatic conditions, rich melliferous vegetation of meadows and forests contributed to abundant honey collection. Before the advent of sugar-making, honey was the only sweet food, highly valued, and one of the commodities that was exported to other countries. They paid dues with honey and wax.

By botanical origin, natural honey can be floral, mixed and honeydew.

1. Flower honey obtained from the processing of plant nectar by bees. It can be monofloral (from one plant) and polyfloral (from several plants).

2. Honeydew honey It is formed during the processing of honeydew and honeydew by bees, which they collect from the stems and leaves of plants. This is honey that bees produce in a hot dry summer not from the nectar of flower plants, but from the sweet secretions of some insects: aphids, psyllids, mealybugs (honeydew honey of animal origin) and from honeydew - sugary substances of some plants, such as linden, fir, spruce, oak, willow, maple, apple tree, hazel, larch, aspen, elm, pine, rose, pear, plum (plant honeydew honey). Its color usually ranges from dark (black, tarry) and dark brown (honey from various deciduous trees) to dark green in honeycomb cells. But honeydew honey from coniferous trees can also be light yellow. Honeydew honey has a less pronounced aroma, depending on the source of the honeydew: it can be unpleasant, have a burnt sugar smell, or have none. The consistency is syrupy, viscous, honey does not melt in the mouth for a long time. Honeydew honey, being cheaper, is mainly used in baking and confectionery production.

3.Mixed honey consists of a natural mixture of flower or honeydew honeys. Polyfloral, or mixed (prefabricated), flower honey bees are collected from various plants.

Usually such honey is called according to the place of its collection:

Mountain
Lugovoi
steppe
Forest

Sometimes honey from one or more plants predominates in such honey, but more often it contains honey collected by bees from the flowers of many plants in certain proportions. The characteristic of mixed honey is not constant. Its color can be from light and light yellow to dark, aroma and taste - from tender and weak to sharp, crystallization to coarse-grained. Sometimes mixed honey may contain an admixture of honeydew.

Blended honey obtained by mixing different botanical varieties of honey to equalize their performance (color, aroma, taste).

So, when a small amount of dark buckwheat honey is added to light fireweed honey, honey is obtained that has a pleasant taste and color. Blending of honey is carried out only in the conditions of honey packaging enterprises, if it is necessary to improve the presentation of the sold honey. Honey is thoroughly mixed manually or with the help of mechanical mixers, allowed to settle, after which the foam is removed from the surface of the honey.

Among flower monofloral honeys, the most common are the following:

Acacia honey is made from white acacia flowers. Very light, transparent, crystallizes slowly. The crystals are fine-grained. Color - from white to golden yellow. It is in particular demand among honey gourmets because of its delicate spicy aroma and very delicate taste. Belongs to one of the best varieties.
Hawthorn honey is high quality, dark in color, bitter in taste, with a specific aroma.
Heather honey is common in the forest regions of the north and north-west of our country. It is characterized by a strong aroma, specific (tart) taste. In liquid form, honey is dark amber, sometimes with a reddish tint. It is pumped out of the combs with great difficulty or not pumped out at all; it is of little use for wintering bees.
Cornflower honey bees are harvested from a good honey plant - blue and field cornflower. Honey is greenish-yellow in color, has a pleasant aroma with the smell of almonds and a bitter aftertaste.
Buckwheat honey has a color palette ranging from dark yellow to dark brown with a reddish tint. The darkest with a cherry tint is freshly pumped honey. It crystallizes into a homogeneous, most often coarse-grained mass of dark yellow or brown color. It has a peculiar pungent taste and pleasant aroma, which makes it easy to distinguish it from other honeys.
Mustard honey is white or light yellow in color and quickly crystallizes into a fine-grained mass. It has a delicate aroma and pleasant taste.
Sweet clover honey is collected from sweet clover flowers and has a very delicate and pleasant taste and aroma with a hint of vanilla. Honey is very light, watery white. Sometimes (depending on the soil) it has a golden or slightly greenish tint. Rated as one of the best varieties.
Angelica honey is dark brown or reddish amber. It has a specific taste and aroma, reminiscent of the smell of caramel. Very viscous, especially at low temperatures. Crystallizes slowly.
Bees prepare fireweed honey from pollen and nectar of lilac-red flowers of fireweed (willow-herb). Honey has a delicate taste and aroma. In liquid form it is transparent-watery, in a crystallized state it is white. It crystallizes very quickly, often even in combs, the cage is greasy or fine-grained.
Clover honey is collected from white and yellow creeping clovers and has a delicate aroma and delicate taste.
Maple honey has a light color, delicate aroma and excellent taste.
Chestnut honey is bitter in taste, light, sometimes darkish.
Linden honey. The best sort of honey, it has an extremely strong and pleasant aroma of flowering linden, its own specific taste, which is easily recognized even when mixed with other honey. The color of honey is white, sometimes completely transparent, often light amber, rarely yellowish or greenish. In liquid form, honey is transparent-watery, the cage is fine-grained or greasy.
Sunflower honey in liquid form is bright yellow, golden or light amber in color, sometimes with a greenish tinge. It is distinguished by a delicate tart aftertaste, which decreases somewhat as it crystallizes, and a faint pleasant aroma. Characterized by rapid crystallization. The crystals are large, yellow or light amber in color, reminiscent of melted butter. Crystallization takes place even during the wintering of bees.
Drunk, or poisonous, honey. It is formed from the nectar that bees collect from azaleas, rhododendrons, and other plants in the Caucasus mountains. When using this honey, a person develops signs of intoxication, nausea, dizziness, and fever. With long-term storage, the toxicity of honey disappears.
Tobacco honey, like chestnut honey, is bitter in taste, dark in color. They are mainly used in the food industry.
Cotton honey has a peculiar taste and aroma. In liquid form, it is almost colorless, and in the crystallized state, it is white. Crystallizes very quickly, already in combs, coarse-grained cage.

This list can be continued... The great length of our country from North to South and from West to East creates a variety of natural conditions for the growth of honey plants. Each region of the country is distinguished by its specifics and determines the appropriate spectrum of honey according to botanical origin.

Varieties of honey are defined:

on the lands where honey is collected (meadow, steppe, forest, mountain);
by color;
according to the place of origin (for example, Bashkir honey has a “sharp” taste and a special aroma, or Altai honey is a unique honey, it has distinctive healing properties and a unique aroma, environmentally friendly: the Altai has preserved pristine nature, clean mountain air, unique and diverse vegetable world);
according to the method of obtaining (cellular and centrifugal - this is when honey is pumped out of honeycombs in a honey extractor).

By color, honey is divided into the following groups:

Colorless (transparent, white) - white-acacia, raspberry, white-clover, white-melilot.
Light yellow - linden, red-clover, sage, yellow-melilot, field.
Yellow - sunflower, pumpkin, cucumber, alfalfa, meadow, mustard.
Dark yellow - buckwheat, heather, chestnut, tobacco, forest.
Dark (with various shades) - cherry, citrus, from deciduous trees, some types of honeydew honey.

According to the technological principle, honey can be:

Cellular . This is honey, which is sold in combs of both store and nesting frames, provided that the bees did not breed brood in them.
Sectional . This is honeycomb enclosed in special sections, the walls of which are usually made of thin plywood or food-grade plastic. Usually the section contains 400 - 500 g of honey;
Pressed . Such honey is obtained only in the case when it is not possible to pump it out in a honey extractor. This is honey collected from heather by bees. When squeezing this honey, the beekeeper is forced to violate the integrity of the rebuilt benign combs;
centrifugal. This is honey obtained by pumping out on a honey extractor. The properties of honey, its taste, smell, color do not change. A honey extractor is a piece of bee equipment used to produce centrifugal honey. The sealed combs with honey are first opened with a special beekeeping knife, then inserted into the honey extractor and rotated. Under the action of centrifugal force, honey flies out of the cells and flows down the walls of the honey extractor into a tank, at the bottom of which there is a hole for draining the resulting honey into containers (milk jars or other).
Melted or bath (honey flowing from honeycombs under the influence of high temperatures - "kapanets" - in the old days such honey was obtained in Russian baths, from which its name came). The highest quality.

Buying honey will require special knowledge on how to choose honey, since you can often find a fake when sugar, starch, flour are mixed into honey, it is diluted. Honey should be homogeneous, smoothly flowing in a jar from one wall to another. The label must contain the standard, variety, botanical type of honey, the time and place of its collection, the name and address of the supplier.

Bactericidal activity of honey(the ability to stop the growth of pathogenic bacteria) depends on its botanical origin. Maximum bactericidal activity is observed in honeydew spruce, pine and fir honey, as well as flower honey from chestnuts. Minimal - for honey from linden, heather, hogweed, clover.

On the market, the maturity of honey, which is an indicator of its quality. The latter can be determined by winding honey on a spoon. Ripe, high-quality honey should not drip from a spoon.

Dip the stick in honey. Real honey will follow it with a long thread, and when it breaks, it first forms a turret on the surface of the honey, then it disperses slowly. Fake honey will drip down and splatter.

By density they distinguish:

very liquid honey - honey from acacia, clover,
liquid - honey from rapeseed, buckwheat, linden,
thick - dandelion honey, unique sainfoin honey,
sticky - honeydew honey,
gelatinous - honey from heather.

“If you drop iodine on honey and it turns blue, does it mean that flour, starch was added to the honey?”

Experts assess this method as incorrect. Moreover, starch in a small amount can be introduced into honey by the bees themselves. But, on the other hand, starch syrup in honey, of course, should not be present. Again, it’s better not to diagnose honey yourself, but to ask the seller for a quality certificate issued by a laboratory that indicates the diastase number (diastase is an enzyme that bees secrete to break down starch). For acacia honey, it cannot be less than seven, for spring honey - 13, buckwheat honey has a diastasis of the order of 24-39. One of the most important indicators of the quality of honey is its moisture content. It should not exceed 21%. The moisture content of honey must also be indicated in the quality certificate.

Smell honey: real honey is fragrant, fragrant, and adulterated, as a rule, odorless.

sour smell, as well as the presence of air bubbles and foam on the surface in honey may indicate the fermentation of the product. Fermentation of honey can occur if the product is not properly stored. Such honey is not desirable to eat.

It is also worth paying attention to the conditions in which honey is stored.

The recommended room temperature for storing honey should not exceed 15 degrees Celsius, and air humidity - twenty percent. Higher temperatures can encourage it to ferment. Honey has the ability to absorb all the odors around it very well, so it should be in a tightly closed jar or wooden container.

In order to determine if sugar syrup has been added to honey, simply put a little honey on a piece of paper and set it on fire. If the honey melts during burning, then you have quality honey in front of you, if the honey chars, then sugar has been added to it.

Also on sale is "sugar honey", or artificial honey produced in the food industry. In terms of usefulness and medicinal properties, it practically has nothing similar to natural honey. It also has a mild fragrance. Natural honey always has a rich and bright aroma, characteristic of the honey plant from which it is collected.

It is very similar to natural, but differs in chemical composition and medicinal and nutritional qualities. It is produced in two ways - chemically or by feeding bees. Beekeepers get this honey when they feed bees with sugar syrup. It is left in the hive to feed the bees in winter, but is often taken for sale. It is very difficult to distinguish it from natural in appearance (only an examination will show its quality in terms of the ratio of monosaccharides and disaccharides). The production and sale of artificial honey is allowed under its own name, that is, as a surrogate for natural honey.

fake honey- obtained by mixing natural and artificial honey (this is the lesser evil), adding sugar, starch, chalk, sugar syrup, juice, flour and other components.

If the seller of honey in the market is given a white label. This testifies to the high quality of its honey. Blue indicates poor quality or honeydew honey.

May honey. The honey of the first stroke is often called May honey. The name "May honey" is not associated with the characteristics of bee honey and is a purely philistine name among buyers. The name comes from those ancient times when the chronology in Russia was different, and May began two weeks later than the current chronology. Then the first honey was pumped out this month. What is usually passed off as fresh May honey is most often old honey, heated to make it clear. It is extremely undesirable to buy such honey, as it accumulates a harmful substance - the carcinogen methylfurfural. You can determine that this is old heated honey, again, by asking the seller for a quality certificate and checking the diastase number - heated honey has less.

The best option to avoid low-quality or fake products is to buy honey in combs, as wax contains many useful substances.

We used to think that the best honey is the one that was collected from one plant: lime, buckwheat, etc., but now in the central zone of Russia, and in other areas, it is difficult to get honey from one plant.

For example, real linden honey can be collected only in the Far East, where linden makes up thirty to fifty percent of the forest and is practically the only honey plant. In the old days, when herbicides that destroyed weeds were used on the fields, bees were forced to fly to buckwheat and collect buckwheat honey. Now, chemicals are not particularly used, and weeds, most of them beautiful honey plants, grow a lot, as a result of which the bees have a rich choice: cornflowers, colza, thistle. And therefore, at present, it is more correct to say this: linden honey with herbs, buckwheat with herbs, etc. It is interesting that honey will have a pronounced taste and smell of buckwheat already when there is only ten percent of buckwheat nectar. Experts note that honey collected from other honey plants (including the same cornflowers or colza) is no worse in quality than the varieties familiar to us.

From Russian history

" Once upon a time, Catherine II issued a Decree to flog merchants with "sparse" honey in November and later. Unfortunately, this Decree is not being implemented now, and therefore, before the New Year, and even in spring, the shelves in Russian stores are completely filled with transparent, unsweetened "honey", i.e. a deliberate forgery."

The only true guarantee of the quality of the purchased honey is a personal acquaintance with the beekeeper, confidence in his integrity and the knowledge that his apiary is located in a safe area. Therefore, it is best to buy honey from a familiar beekeeper right in his apiary. And one beekeeper cannot have honey from the North Caucasus and the Far East at the same time.

It is very difficult to find real honey with royal jelly. Only a few grams can be collected from one hive of royal jelly.

According to the conclusion of the professor of the Agricultural Academy. Timiryazeva Yu. A. Cherevko:

“... all varieties of natural honey improve heart function, strengthen the nervous system, blood vessels, increase immunity, stimulate excretory systems and improve the functioning of the gastrointestinal tract, increase potency, etc., that is, they have a beneficial effect on our health in general ".

Therefore, there is no honey specifically designed to treat any one disease.

The color of honey depending on its origin

№	Plant	honey color
01	Apricot ordinary	brown yellow
02	Acacia	pale yellow
03	Hawthorn	dark brown
04	Cornflower	meadow brown
05	Veronica	white
06	Common cherry	light brown
07	Mustard white	lemon yellow
08	Common buckwheat	dark brown
09	Pear	light green
10	Sweet clover yellow	golden yellow
11	Oak	yellow-green
12	Honeysuckle Tatar	yellow-hot
13	Willow	light yellow
14	Blooming Sally	green
15	horse chestnut	burgundy
16	common chestnut	Dark red
17	white clover	brown
18	clover red	chocolate
19	Norway maple	dark yellow
20	Tatar maple	grayish white
21	Sycamore maple	greyish yellow
22	Mullein	meadow brown
23	Linden	pale green
24	Alfalfa	dirty gray
25	Raspberry	grayish white
26	Fescue team	white
27	Dandelion officinalis	Orange
28	walnut	yellow-green
29	Plantain	grayish white
30	Sunflower	golden yellow
31	Rape	lemon yellow
32	radish	pale yellow
33	Common bruise	dark blue
34	Plum	yellowish brown
35	Phacelia	blue
36	Sweet cherry	yellow brown
37	Sainfoin	brown
38	Apple tree	dirty yellow

yellow honey

Connoisseurs and lovers of honey have noticed that the product may vary in color. Honey can be white, yellow, amber, cream, brown, brown and even black. A person who is not experienced in beekeeping may be interested in the factors of acquiring one or another color of a sweet product. The secret is simple - the color of honey depends entirely on the plants from which the nectar was collected by hardworking bees.

Most often, honey is found in yellow. Such colors of honey can be flower varieties. Meadow grasses give the yellow color to honey. fresh must have a transparent structure, characteristic aroma, taste and color.

Why is honey yellow

Yellow honey can be from yellow sweet clover. compares favorably with other varieties. It has excellent taste qualities. You can write a separate article about the usefulness and vitamin composition of sweet clover honey. The yellow sweet clover plant is medicinal in itself. And honey, obtained from the nectar of yellow sweet clover, has medicinal properties.

Sweet clover honey does not lend itself to crystallization for a long time. And only after solidification, the viscous mass acquires a white color. Honey from yellow sweet clover is indicative of nursing mothers, as it increases lactation. In addition, many diseases of the respiratory tract and skin lesions are more easily cured with the help of sweet clover honey.

Modern beekeeping distinguishes three main types of honey: flower, mixed, honeydew.

Flower varieties of honey are obtained after the bees process the nectar from plants. If bees collect nectar mainly from one type of plant, then the resulting honey is called monofloral. Subject to the collection of nectar from several honey plants at once, they receive.

It turns out when honeydew is collected by bees: secretions from foliage, buds, stems; special secretions of insects.

Mixed honey is a product obtained from honeydew and flower varieties. Polyfloral varieties of honey include: steppe, mountain, meadow, forest and steppe.

Yellow honey can be obtained by blending. Using this method, indicators such as aroma, taste and color are aligned. You can mix honey in manual and automatic mode.

white honey

Among the wide variety, the most common varieties of honey can be distinguished.

obtained from white acacia. Its structure is transparent. Crystallization comes soon. Sometimes it can become yellowish. Honey of this variety is revered by gourmets. It has a delicate taste and exquisite aroma.

Yellow may be cornflower blue honey. Field blue cornflowers are good honey plants. Honey acquires a slight bitterness and almond smell.

It may also be yellow in color. But the color palette can be wide: from light yellow to dark cherry. Dark-colored cornflower blue honey can be just pumped out. When honey from the nectar of cornflowers christallizes, it acquires a dark yellow color with a large granularity. Honey has a sharp taste and a very pleasant aroma.

It may also be yellow in color. During crystallization, small grains are formed. Honey with pleasant taste and not intrusive aroma.

Honey from sunflower before it begins to thicken, has a golden or yellow color. The taste contains a slight bitterness, and the aroma is too weak, but pleasant. quickly crystallizes. In this case, the grains are formed large, bright yellow.

A large territory of the CIS countries creates different climatic conditions for the growth of honey plants. Each individual region has its own range of plants that are the source of nectar.

Honey differs in many factors: in terms of lands, color, place of origin and method of obtaining.

By color, honey can be divided into the following groups:

Transparent colorless honey - raspberry, acacia, from white clover, from white sweet clover.

Light yellow honey - from yellow sweet clover, sage, from red clover, linden, field.

Yellow honey - pumpkin, sunflower, cucumber, mustard, alfalfa, meadow.

Dark yellow honey - from heather, buckwheat, tobacco, chestnut, forest.

Honey of dark flowers - from a cherry tree, honeydew, citrus.

Honey may vary in structure and density. Honey of a very liquid consistency is obtained from acacia and clover. Also, liquid species include rapeseed, linden and. With dandelion and sainfoin, on the contrary, thick honey is obtained. Sticky honeydew structure. different gelatinous structure.

Natural honey of any variety has a beneficial effect on a person and his life systems. Almost all varieties of honey affect the functioning of the heart, the vascular system, strengthen the immune system, increase potency and stimulate the normal functioning of the intestines.

Beekeepers have noticed the following color dependence of the nectar source on the color of the final honey product:

From an ordinary apricot, brown-yellow honey is obtained. Acacia honey will be pale yellow. From hawthorn, natural honey acquires a brown color. From Veronica, honey will be white. Lemon-yellow coloring of honey will give nectar collected from white mustard. Yellow sweet clover will serve as the basis for obtaining honey with a golden color. Oak nectar will give honey a yellow color with a greenish tint. But the yellow-hot color will turn out honey from the Tatar honeysuckle.

From the Norway maple, dark yellow honey is obtained, and from the sycamore maple, the honey is slightly grayish yellow. Dandelion will reward honey with a bright orange color similar to its inflorescences.

From a walnut, honey turns yellow with a greenish tint. Rapeseed honey produces a bright lemon color. From a radish, natural honey acquires a pale yellow color. From apple, plum trees, honey turns yellow with a cloudy tone.

Before buying honey, you need to make sure of its quality and naturalness. If the honey does not exude a pleasant characteristic aroma, the product may be fake. You also need to make sure that there are no air bubbles in the honey, which indicate the fermentation of the product.

Since ancient times, such a useful product as honey has played an important role in human life. Many different scientists have researched and studied its beneficial properties, composition and the possibility of using it in various medical and cosmetic fields. For centuries, the yellow, viscous, delicious honey product has remained one of the healthiest treats, which is able to maintain normal human health and immunity at any age. The product of bee production contains a complex of essential nutrients, and due to its antibacterial property, it is able to fight and prevent various ailments.

In order to use honey correctly, you should know which types of honey can help in the fight or prevention of various diseases. This article will discuss what varieties of honey are and their medicinal properties, as well as characteristics of different types this product, which is surprisingly produced by bees.

Not all types of honey are yellow, but in general, the honey product can be divided into dark and white varieties. But the varieties differ not only in color, but also in their composition.

Dark varieties

Dark varieties include:

Such a bee delicacy is filled with iron, which is what affects its color.

White varieties

White varieties include:

Donnikovy;
Crimson;
Acacia;
Lime.

In most cases, such a delicacy acquires a characteristic white tint after crystallization.

Varieties of honey and their beneficial properties

Buckwheat

This species is considered one of the most valuable, as it is rich in iron. very useful for the blood and the process of its restoration. Its taste is very sweet, sometimes it can reach astringency with a corresponding smell. The color of buckwheat honey is dark, and crystallization can be both coarse-grained, and vice versa - fine.

The healing power of honeycombs lies in the fact that the wax contains particles of pollen and propolis. With regular chewing of honeycombs, the condition of the gums is normalized and the immune system is strengthened. The only downside to this product lies in its cost.

The characteristic of red honey differs from other types not only in its beautiful color, but also in the fact that it contains a large amount of vitamin A. This delicacy is great for maintaining normal vision.

This variety is also considered one of the most useful for human body. Its color is light, sometimes with a greenish tint, but despite this, it is considered a kind of white honey. The smell is gentle and soft with a noticeable note of sweetness, and the taste of such honey is very sweet. This species is highly nutritious and is able to quickly and effectively restore the depletion of the body. In folk medicine lime honey is considered a panacea from many diseases.

This species is extremely difficult to find on store shelves due to its rarity, but manufacturers very often try to fake it. The composition of white honey includes white acacia, white clover and linden. It should be noted that the color of this species can't be white, since it is almost impossible to achieve a “clean” composition, therefore the presence of a light shade is a normal phenomenon.

Virtually any honey product that has been harvested in early spring, is called May. The color of honey can be different, but more often it has light yellow hues. Early honey harvest has excellent anti-cold power.

Chestnut

This variety of bee product has an incredible scent of flowering chestnuts and a pleasant bitter aftertaste. It is worth noting that the smell remains in it for a long time, so it is very difficult to confuse such honey with another type. And also a distinctive feature of this healthy delicacy is that it tends to remain liquid for up to two years. Due to its composition, which includes many trace elements and vitamins, this species is very popular in traditional medicine for the treatment various kinds of diseases and their warnings.

fireweed

Since ancient times, fireweed has been considered a healing herb, and our ancestors used it for the treatment of ailments. It is able to kill inflammatory processes in the human body, and it is also a primary remedy that helps to effectively fight colds and flu.

The name of this species is due to the fact that bees collect not pollen from a plant, namely the pad, which is formed on the petals or leaves of plants. The color of this type of honey is varied, but always a dark shade, sometimes even black.

Amazing Properties combines such a product, due to the fact that wild bees collect nectar, and the honeycomb aging technology allows to achieve an increased concentration of vitamins, macronutrients and aroma of the product. The use of this wild delicacy strengthens the immune system and increases the resistance of the whole organism to diseases.

Diaghilev

This variety is distinguished by its uniqueness, which lies in its amazing, intoxicating aroma and exquisite taste. Its color is most often dark, but sometimes it can be red. In medicine, it is used to suppress spasm in the gastrointestinal tract.

Honey with royal jelly

Such a product is bred in order to enhance the properties of the ingredients. This species is distinguished by an incredible amount of trace elements and vitamins in its composition, due to which it is able to fight many diseases. The dilution ratio is 1 part of royal jelly to 150 parts of honey.

Such yellow honey is considered one of the most useful . He got his name, due to the fact that bees collect from plants that grow in the fields. A huge number of diseases can be cured with such a honey product.

Donnikovy

Usually, they try to get rid of such a plant as sweet clover as soon as possible, since it is considered a weed. But, in the case of the bee product, the opposite happens, since sweet clover becomes an amazing basis for a tasty and healthy treat. Thanks to its antimicrobial properties, it is possible to significantly accelerate the healing of suppurations and various wounds.

acacia

Useful and valuable product. Its color is white, yellow or almost colorless. This type is distinguished by softness in taste and smell. Due to its special properties, the product is resistant to crystallization. Acacia honey is very useful for people with diabetes and young children, as it can be quickly absorbed in the body.

Sugar

This type of honey product is rare and not very popular. The benefit of the sugar honey product is small, but it is great for making desserts and pastries.

Sunflower

The name of honey speaks for itself. This product is for people suffering from diseases associated with the organs of the respiratory tract and the cardiovascular system. And also sunflower honey perfectly cleanses the body of toxins and has a diuretic effect. In a liquid state, it does not last long, and upon completion of crystallization, it acquires light shades, sometimes even with a green glow.

Bashkir

Bashkir honey has an incredible range of medicinal properties. Honey bees collect pollen from a variety of mountain, meadow and forest herbs and plants, in combination they can have a miraculous effect on the human body. The Bashkir honey product has an antimicrobial effect due to the fact that it contains inhibin. Beekeepers of Bashkortostan separate flower and linden Bashkir honey, depending on where the bees carried out pollination. It is worth noting that the bees of this region have incredible vitality, are immune to many diseases and colds, and this insect is very hardy and gives a large output in a short time period.

This kind of honey product is produced by bees from mountain forbs. The healing power lies in the fact that it contains various rare medicinal herbs, thanks to which the product can acquire a different color, taste and aroma. This variety is considered one of the best remedies for the treatment of colds.