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I'm Not Just Another Cute Condiment, I've Got Culture.

This document provides information about honey and its history. It discusses how Egyptian tombs from 300 BC depicted honey collection and how archaeologists discovered edible honey in Egyptian tombs over 3,300 years old. It also notes Chinese manuscripts from that period that praised honey. Today, honey remains an important ingredient in many world cuisines. The color and flavor of honey depends on the flowers visited by bees. There are many types of honey produced from different floral sources with light honey generally being milder and dark honey stronger.

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Sheri Bint Farouk
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54 views2 pages

I'm Not Just Another Cute Condiment, I've Got Culture.

This document provides information about honey and its history. It discusses how Egyptian tombs from 300 BC depicted honey collection and how archaeologists discovered edible honey in Egyptian tombs over 3,300 years old. It also notes Chinese manuscripts from that period that praised honey. Today, honey remains an important ingredient in many world cuisines. The color and flavor of honey depends on the flowers visited by bees. There are many types of honey produced from different floral sources with light honey generally being milder and dark honey stronger.

Uploaded by

Sheri Bint Farouk
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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"I'm not just another cute condiment, I've got culture.

"
For centuries, honey was the primary sweetener throughout the world.

Egyptian tomb reliefs from the third century B.C. show workers collecting honey from hives.
Honey is naturally quite long-lived: Archaeologist T.M. Davies discovered 3,300-year-old jar of
honey in an Egyptian tomb. To his amazement, the honey was in a remarkably good condition
and still edible. 

Chinese manuscripts from the same period contain poems and songs praising honey and its
many uses.

Today, honey is an important ingredient in nearly every culture's cuisine. 

An average worker bee will visit 50-100 flowers on each collection trip.
Yet in her lifetime, the busy bee will gather enough nectar to make only
1/12 of a teaspoon of honey. 

The color and flavor of honey differs depending on the nectar source (the
blossoms) visited by the honeybees. Honey color ranges from nearly
colorless to dark brown and its flavor varies from delectably mild to
distinctively bold, depending on where the honeybees buzzed. 

In fact, there are many types of honey available in the Trinidad and Tobago,
each originating from a different floral source. As a general rule, light
colored honey is milder in taste and dark-colored honey is stronger
flavored. Depending on the floral source location; certain types of honey are produced only in a
few places.  

Honey is the only food produced by an insect that is used for human consumption. Throughout
history this “nectar” has been hailed as a source of great energy.

More research is showing the differences in the pure varietal honeys and their healthy attributes.
The subtlety of unblended, pure sourced honey is truly comparable to fine wine.

NOTE: Honey should not be fed to infants less than one (1) year of age. Honey is a safe and
wholesome food for older children and adults. 

When sampled, estate bottle of Trinbago Honey Farms Limited exemplifies quality in its
discrete but extraordinary color, aroma and flavor. 
Crème or spun honey is finely crystallized honey. While all honey will crystallize in time, the crystallization of
creamed honey is controlled so that at room temperature it can be spread like butter on toast, biscuits or
muffins. 

To keep your honey in top form, store it at room temperature away from direct sunlight. Do not refrigerate
honey; it speeds up crystallization. To avoid sticky situations, place honey jars and bottles on a saucer or
disposable coaster.

"If I'm not getting through to you, just give me a hot bath."
Has your honey ever turned cloudy, grainy and difficult to pour? Don't worry, it's just crystallization.
Crystallization is natural. If honey crystallizes, remove the lid and place the jar in warm water until crystals
dissolve. Honey squeeze bears can take a warm bath without removing their cap. Never boil or scorch the
honey. 

You can also warm honey in the microwave, just make sure the container is microwave-safe. Microwave on
HIGH (100%) 2 to 3 minutes or until crystals dissolve; stir every 30 seconds. Again, do not boil or scorch. 

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