Opis Honeydew honey from coniferous honeydew always has a very dark colour. It varies depending on the type of nectar source (fir honeydew or spruce honeydew) and weather conditions during tree honeydew production, as well as the composition of microflora (primarily algae cells) developing on the honeydew covering tree needles (2). This honey can range in colour from dark green to tea-greenish, reddish-brown to almost black. After crystallisation, honeydew honey takes on a dark brown colour with a greenish or black tint (1). The crystallisation of honeydew honey occurs at different rates and depends primarily on the weather conditions during honeydew production. Weather conditions (primarily temperature and humidity) affect enzymatic changes in aphid organisms and the secretion of polysaccharides such as melecitose (commonly known as larch or honeydew sugar) and dextrins (products of incomplete starch decomposition) into honeydew. When there is more melecitose in honeydew honey, the content of which can reach up to 10% (3, 4, 5), the honey crystallises very quickly, whereas when there is a higher concentration of dextrins in the composition, honeydew honey will crystallise slowly (2). The aroma of honeydew honey from coniferous honeydew is delicate, slightly resinous, with a very pleasant, slightly spicy aroma. The taste of this honey is mild, not very sweet and sometimes slightly bitter or sour. The lower sweetness of this honey is due to the higher content of polysaccharides compared to nectar honeys. Despite having the same calorie content, polysaccharides are perceived by humans as less sweet than the simple sugars found in nectar honeys. Properties of coniferous honeydew honey: -anti-inflammatory -strong antibiotic effect -soothes coughs -rich in vitamins and microelements -anticoagulant -protects the heart -prevents anaemia Like this:Like Loading...
