Am I the only one putting maple syrup/honey or sugar on my fruits?

Especially when they are not ripe or sweet.

I was gifted a quite expensive honey for my birthday.I love honey and my friend was able to get a jar for me. It's really good, probably one of the best I have had, but since it's expensive and hard to get (it comes in a violet glass jar which i think is extra cool)., I don't want to waste it. Of course I'm not putting it in tea or anything like that but how can I compliment it in the best way? Besides a cheese platter, where can I use highly aromatic honey to do it justice?

Tried to post in /askculinary but was redirected here.

I recently got a jar of honey and i want it to crystallize as fast as posible, since i enjoy the texture, I’ve already added some previously crystallized honey to it to aid the process, however recommendations to speed up the process suggest i add water to it, I don’t really want to do that so i was thinking of adding vanilla extract instead, would that be fine?, also would adding vanilla extract actually speed up crystallization?

Looking for a Greek honey similar to Really Raw Honey

Hi everyone,

I'm from Greece and I've been trying for weeks to find a honey similar to Really Raw Honey.

I'm looking for honey that is:

100% raw

Unheated

Unfiltered

Naturally crystallized/creamy

Ideally containing bits of wax, pollen and propolis, like Really Raw Honey.

Does anyone know a Greek beekeeper or small producer who sells honey like this? I'm especially interested in producers from Northern Greece, but any recommendation is welcome.

Thank you!

Mead making has ruined me.

I used to think honey was just honey. Then I started paying attention to what I was fermenting with.

I’ve been trying to get things local when I can. Coffee, and now honey. I found wild tree at a local store, so I started grabbing jars whenever I saw new ones. Eventually I discovered they had even more online, which didn’t help.

Now I’ve got a small collection of different honey varietals in the kitchen.

Suddenly I have strong opinions about honey.

I got this fab honey dispenser last year, and just took it completely apart to clean it and now can't figure out how to reassemble it properly so it draws the honey up and flows. The 2 spheres are tripping me up. Where does each part go?

What is the rough price everyone here charges per kg of honey here?

Has it gone bad? It’s supposed to be vanilla bean and hasn’t always looked like this

Anyone else absolutely obsessed with Meadowfoam?

Someone told me this. Is this remedy correct, or does it not help

I made oatmeal this morning. And I poured about two tablespoons honey in it. It wasn't even sweet. No sweetness at all. So I poured another 2 tablespoons in. Maybe sweet? It still tasted bland. I gave up and poured half a tablespoon of sugar, since I tasted very slight honey flavor and didn't want to over do it. Too sweet. Very very sweet.

This afternoon I tested my theory, if it takes 4 TBSP to barely sweeten. How much sugar to sweeten the same bowl? I poured one tablespoon of sugar in my oatmeal. The same amount of oatmeal made exactly the same way. Almost as sweet as I wanted it. So I pour another half tablespoon of sugar. Perfect.

4 + TBSP vs 1 1/2 TBSP.

What am I missing here? Everyone says honey is sweeter than sugar. Even says honey is denser than sugar and therefore needs less to sweeten. But no matter what food I eat, it takes mountains of honey vs a small pinch of sugar to sweeten.

Am I crazy?

When i opened it I was suprised it was a just a white cream, I thought from the outside it was just the packaging.

As a Brit who has only ever seen yellow gooy liquid I would love to know how this is made and why ?

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Is this honey still safe to eat?

I bought this honey a few days ago. When I bought i I noticed the bottom looked just crystallized I didn't think much of it. I mixed it well and kept it at room temperature.

Today I checked it again and it has separated into two layers almost like oil and water.

Is this normal for honey, or is it a sign that something is wrong? I also bought it from a shady place, so now I'm a bit concerned.

Has anyone seen this happen before?

I have a formic acid allergy that’s pretty significant, and I’m looking for a clover or acacia honey manufacturer that is trustworthy in terms of sourcing. Google says it needs to be raw, certified organic, and either acacia or clover. I’ve only just figured out that my allergy is to formic acid and not a bazillion other things like I originally thought, so I have no experience finding the right honey and would appreciate anyone else with the same allergy or experience in this area to let me know if they know a good honey supplier. I’m also open to any other suggestions for honey that is low in Formic acid. Thank you

Any ideas what is the best way to get honey lab tested in the uk?

Need some recommendations for a reliable monofloral honey seller. Any suggestions?