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Honey: The sweetness of nature
Honey on bread and butter is a simple treat but still as popular as ever. The tart sweetness and the taste of blossoms, rosemary needles and forest herbs go better with fresh sourdough bread than anything else. But with our sweet nectar, you can make so much more than just a honey sandwich.
Where does the honey actually come from?
Many people consider honey to be a natural substitute for sugar but it has a lot more to offer than that. While sugar almost always just tastes sweet, honey has a range of flavours that could give wine a run for its money.
How a honey tastes depends on where the bees that produce it live and where the pollen comes from. A beehive in an unmown meadow with wild flowers will produce a breathtaking blossom honey. Honey from a hive in the middle of an old deciduous forest will take on the smell, air and taste of the surrounding woods. The finely tart aroma of a forest honey works perfectly in hearty-sweet dishes, for example with goats cheese or salmon in a honey-mustard marinade.
With such a variety of flavours, some honeys are rarer than others and therefore a little more expensive. A very special type of honey is royal jelly which is only produced in small quantities in the beehive and is intense and tasty. Because it is enormously important for the colony itself, it is only taken in minute quantities to ensure the survival of the hive. Royal jelly, for example, can cost over 100 Euro per kilo.
Honey for baking and cooking
The fact that honey has so much more aroma than simple sugar makes it a popular ingredient in hearty dishes that could do with a touch of sweetness. But it is also the basis for special sweets, cakes or tortes that need to be more than just sweet. The best example of this are our delicious Lebkuchen. It‘s no surprise that they are usually called honey cakes because – besides nuts and spices – it‘s the honey that gives them their incomparable taste. You can also find many recipes with honey on our Christmas theme page.
Honey on bread and butter is a simple treat but still as popular as ever. The tart sweetness and the taste of blossoms, rosemary needles and forest herbs go better with fresh sourdough bread than anything else. But with our sweet nectar, you can make so much more than just a honey sandwich.
Where does the honey actually come from?
Many people consider honey to be a natural substitute for sugar but it has a lot more to offer than that. While sugar almost always just tastes sweet, honey has a range of flavours that could give wine a run for its money.
How a honey tastes depends on where the bees that produce it live and where the pollen comes from. A beehive in an unmown meadow with wild flowers will produce a breathtaking blossom honey. Honey from a hive in the middle of an old deciduous forest will take on the smell, air and taste of the surrounding woods. The finely tart aroma of a forest honey works perfectly in hearty-sweet dishes, for example with goats cheese or salmon in a honey-mustard marinade.
With such a variety of flavours, some honeys are rarer than others and therefore a little more expensive. A very special type of honey is royal jelly which is only produced in small quantities in the beehive and is intense and tasty. Because it is enormously important for the colony itself, it is only taken in minute quantities to ensure the survival of the hive. Royal jelly, for example, can cost over 100 Euro per kilo.
Honey for baking and cooking
The fact that honey has so much more aroma than simple sugar makes it a popular ingredient in hearty dishes that could do with a touch of sweetness. But it is also the basis for special sweets, cakes or tortes that need to be more than just sweet. The best example of this are our delicious Lebkuchen. It‘s no surprise that they are usually called honey cakes because – besides nuts and spices – it‘s the honey that gives them their incomparable taste. You can also find many recipes with honey on our Christmas theme page.