Well i love honey and and i have tried to explore and taste the honey from as many sources as possible....i want to clear few doubts of the people here...first.. all honey crystalizes...but at varying temperature depending upon the source from where the honey bee has collected the nectar...different flowers, different temperature and climate affects the the color and taste of the honeys......therefore dont discard any honey on the bases of just crystalization...secondly....wild honey is different in taste as the bee collects the nectar from various diiferent flowers..where as farm honey is usually based on nectar of one or few flowers...and at times in farming few farmers fed them with sugar syrup which reduces the original tatse of the honey...and thats why some local brand honey tatse more like sugar then honey...
3rdly i have tried many honey although original wild honey is difficult to find but to be honest with u..the one available with Islamic shahad centre Siddar Honey,.,the honey of small bees costing RS 500 for a small jar...is better then most of the local brands......dont ever buy the honey from road side...as inmost of the cases it is sugar fed honey ...some important information regarding honey is given below:-
Indicators of quality
High quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops.<SUP class=reference id=cite_ref-Honey_production_51-0>[52]</SUP> After falling down, the honey should form a bead. The honey when poured should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%)<SUP class=reference id=cite_ref-Honey_production_51-1>[52]</SUP> of the product. Honey with excessive water content is not suitable for long-term preservation.<SUP class=reference id=cite_ref-52>[53]</SUP>
In jars, fresh honey should appear as a pure, consistent fluid and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-coloured solid. Some varieties of honey, including tuepelo, acacia, and sage, crystallize less regularly.<SUP class=reference id=cite_ref-honey.com_53-0>[54]</SUP> Honey may be heated during bottling at temperatures of 40-49°C (104–120°F) to delay or inhibit crystallization without degrading the honey. Although, lack of crystallization is not proof of excessive heating or pasteurization.<SUP class=reference id=cite_ref-honey.com_53-1>[54]</SUP><SUP class=reference id=cite_ref-54>[55]</SUP> If transparent and reluctant to thicken, this may indicate that the bees were fed with sugar syrup or even sugar itself, which is bad for the bees and leads to inferior honey.<SUP class=reference id=cite_ref-55>[56]</SUP> A fluffy film on the surface of the honey (like a white foam), or marble-coloured or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process.<SUP class=reference id=cite_ref-56>[57]</SUP> This is a characteristic of unpasteurized honey.<SUP class=Template-Fact title="This claim needs references to reliable sources from February 2009" style="WHITE-SPACE: nowrap">[citation needed]</SUP>
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Storage
At room temperature, crystallization begins within weeks or months (but
rarely days). The crystallization process can be avoided with proper storage,
with emphasis on proper storage temperature. For long-term storage, the use of
air-tight, moisture-resistant stainless steel drums is recommended.
Cool temperatures [below 50°F (10°C)] are ideal for preventing crystallization.
Moderate temperatures [50-70°F (10-21°C)] generally encourage crystallization.
Warm temperatures [70-81°F (21-27°C)] discourage crystallization
but degrade the honey. Very warm temperatures [over 81°F (27°C)] prevent
crystallization but encourage spoilage by fermentation as well as degrading the
honey.