Honey

According to the German Honey Regulation, honey is defined as follows:

"Fluid, viscous or crystal foodstuff which is produced by bees which take up flower nectar and other secretions from living plants, enrich those with internal secretions and storing them in honeycombs to let it ripen."

Honey is harvested in liquid form and usually crystallises later. This is a natural process which depends on the two different sugar types fructose and glucose which are contained in the honey. Varieties with a high portion of fructose (e.g. colza, dandelion) the crystallisation is already finalised after a couple of days. Varieties with a high proportion of fructose (e.g. rubine) can remain liquid for several years.

Honey varieties differ in taste and scent. The composition of the aroma components is the deciding factor for this. Depending which plants the bees select the nectar from, mild-tasting, light (e.g. colza), dark or aromatic (e.g. forest honey) honeys are created.