Jakobsen & Hvam A/S

The colour and taste of honey depends on the flower nectar the honey comes from. There are thousands of honey types stemming from different nectars, such as lavender, acacia, eucalyptus, heather and orange flower.

Most people know honey tastes great on toast and in tea, but few know that it is also an ideal substitute for sugar when baking, preserving and cooking.

Honey has no fat. However, it does contain more water than sugar, so it’s important to remember to reduce the amount of liquid when baking.

Consistency

Honey is naturally liquid, but after some time will start to crystallise and gain a solid consistency. The ratio of sugar types in the honey determines how quickly the honey turns solid.

Colour

The colour of honey varies from almost white to black. The colour depends on the flowers the bees have collected nectar from. Light-coloured honeys are often mild, while dark honeys typically have a stronger taste.