Curious about what creamed honey is? How about raw honey? These are just a couple of the many types of honey that you may know of if you’re a honey enthusiast. Honey, a time-honored sweetener, has played a significant role in various aspects of human life throughout history. From its incorporation into foods and medicines to being a key ingredient in candies, honey has been cherished for its natural sweetness. Over the millennia, the process of honey production has undergone refinement and diversification, resulting in a myriad of honey varieties available today.

Raw and Creamed Honey

Raw Honey Straight – from the Hive

Imagine cracking open a beehive and scooping out honey directly. That’s precisely what raw honey is all about. Of course, we don’t suggest trying this on your own; the bees wouldn’t appreciate the intrusion, and you might end up with a sting or two. Let the honey collection be our job! Before we bottle raw honey, a simple straining process takes place to remove significant impurities like beeswax. The term “raw honey” highlights its nutritional value. Unlike heat-treated alternatives, raw honey preserves its natural goodness, encompassing pollen, live enzymes, vitamins, minerals, antioxidants, and more. In contrast, pasteurized honey undergoes high-temperature heating and ultra-filtration to prevent crystallization and remove impurities, including pollen. Unfortunately, the heating process often eradicates any nutritional benefits found in honey. If you leave a jar of raw honey on the counter for a while, you might notice it thickening and becoming grainy. This is a natural process known as crystallization. Despite the change in texture, rest assured it’s still safe to consume. Interestingly, some people even prefer the thickened texture of crystallized honey over its liquid counterpart—it all comes down to personal taste.

Creamed Honey Has an Extra Step

After obtaining and straining raw honey straight from the hive, we take an additional step by transferring it to a honey creamer. This contraption is essentially a large tank equipped with an auger that intermittently spins the liquid honey over several days. While honey naturally tends to crystallize in the tank, our periodic stirring disrupts the crystallization process, allowing us to influence the crystal size. The smaller the crystals, the finer and creamier the resulting honey. Creamed honey boasts a velvety texture, making it ideal for spreading, while still retaining the wholesome goodness of raw honey. Interestingly, the type of flower nectar that serves as the honey source also plays a significant role in the crystallization process. Some flowers yield honey that naturally crystallizes smoothly, while others produce varieties that take an extended period to crystallize.

General Distinguishing Between Creamed and Liquid Honey Types

When it comes to health and other benefits, both creamed and liquid honey are equally wholesome and advantageous. The primary contrast lies in their textures. For instance, if you attempt to spread liquid honey on toast, you may find it a bit challenging due to its less cooperative consistency. On the flip side, creamed honey with a remarkably smooth texture, makes it a breeze to spread on toast or other food items. Resembling the texture of milk cream, it appears almost solid, though it maintains a more liquid consistency, akin to jam but less dense.

Simple Ways to Restore Liquid Consistency to Crystallized Honey

If you find your honey has gone through unwanted crystallization and want to return it to its original liquid form, follow these steps:

• Heat a small amount of water in a pot until warm.
• Submerge your honey jar in the pot and leave it until it returns to a liquid state.
• Be cautious not to overheat the honey; maintaining it under 37°C prevents pasteurization. If your honey crystallizes again over time, repeat these steps.

If your raw honey becomes too hard, place the jar or container in the oven overnight with only the oven light on. The following morning, your once-hard honey will be soft. Honey preferences vary, with different flowers offering distinct tastes, textures, and crystallization rates.

Beyond the Creamed Variety – Other Types of Honey

Acacia Honey

Acacia honey, known for its versatile nature, has a mild yet sweet flavor. Contrary to its name, it doesn’t originate from the acacia flower but rather from the nectar of the “false acacia tree,” also known as the black locust. Recognized for its clear, light hue, it is also one of the least likely to crystallize due to its high fructose content.

Buckwheat Honey

Buckwheat honey presents a robust and dark profile, featuring a color and texture reminiscent of molasses. Its bold flavor makes it a prime choice for baking rather than raw applications, and its potency allows it to complement flavorful meats in marinades. Notably, this honey packs more antioxidants than its lighter counterparts, making it a beneficial option for soothing sore throats.

Clover Honey

Clover honey holds its place as one of the most widely embraced honey varieties in the United States. With a floral aroma and a light, sweet flavor, it serves as an excellent all-purpose honey. Some varieties are labeled as creamed clover too.

Eucalyptus Honey

Originating from Australia and now produced in California, Eucalyptus honey carries a distinctive medicinal vibe, featuring an herbal aroma and menthol flavor. This variety is particularly well-suited for those seeking the health benefits associated with honey consumption.

Fireweed Honey

Hailing from the Pacific Northwest and Alaska, Fireweed honey derives from bees feasting on the perennial herb native to these regions. With its light color and a nuanced, buttery flavor profile, this honey proves to be an ideal companion for the bold flavors emerging from the grill.

Orange Blossom

With its light and mild characteristics, Orange Blossom honey stands out with a distinct citrusy flavor and aroma. Originating in Spain and Mexico, it has become a staple in the citrus belt of Florida, Texas, and California. Ideal as a finishing touch for bread and pastries, it’s crucial to opt for raw, unfiltered honey when choosing Orange Blossom. Some brands incorporate artificial flavors, easily detected by the honey’s perfumed scent.

Sage Honey

Sage honey, though light in color, has a denser body compared to other varieties. Its mild yet sweet profile makes it a versatile honey suitable for various uses. Due to its slow crystallization rate, Sage honey is often blended with other honey types to hinder the process.

Smiley Honey Has All the Honey You Need!

Creamed or any liquid variety, you can easily find it with Smiley honey. Head over to our product page and order whatever you want. We can’t wait to impress you with our collection of organic