While all honeys are very delicious and sweet characteristics, it can be much different both taste, appearance, and unique health properties that feature. It all depends on which component the bees use for honey production, because this is not always the pollen from the flowers. Honeys are divided into three basic groups due to this aspect:
- "nectar": this group of honeys can be divided into the two subgroups: varietal (such honeys where there is a predominance of pollen from a particular bloom) and multiflorous (without the advantage of any pollen). Linden, buckwheat, canola, Acacia-are examples of popular honey varietal. In the case of this type of honey is named always name the flower which the pollen in the predominantly used bees to produce honey.
- spadziowe: these are honeys which arise, as suggested by their name, mainly with honeydew. Other small arthropods is a liquid that has a sweet taste, dense texture and viscosity. It occurs on the trees both these deciduous trees (oak, Hazel or lime) and coniferous (spruce, larch or FIR). Responsible for the emergence of honeydew are small insects, mainly aphids, but not only, also June and miodówki.
- nektarowo-spadziowe: so honey which has been produced by the bees using both honeydew and pollen.
When I go back to childhood, feels the smell of baked gingerbread. In my family house always on Christmas but unlike gingerbread: big translated into your own jam and small in a variety of shapes that dekorowaliśmy with icing, and these the cutest being hanged were on a Christmas tree. Bread baked and consumed in ancient times was during Christmas god Odin-as Herodotus. In Poland the dough with flour and honey was known since ancient times, and the spices spicy or pieprznej, old Polish sausage "piernej" przezwane gingerbread. According to tradition in homes but unlike traditional Polish gingerbread with rye flour gingerbread was administered as a starter, with vodka, or after dinner as a delicacy by wine richest gingerbread festive meal on Christmas Eve and Christmas. Minasowicz wrote in the mid-18th century. "Who does not drink spirits and escapes from her, This sweet not worthy cost gingerbread house"
In Poland, two of the infamous with baking cakes. In the 13th and 14th century. delicious and traditional clothing miodowniki wypiekał Toruń and Gdańsk. Piernikarze artists from Toruń are so called people involved in an article in the gingerbread 1557r. Received from the King the authorization for sale of gingerbread on the markets. Gingerbread from those years were a work of art: but unlike them in a carved wooden forms. A proverb from the 17th century (NWA) to the best things in Poland "Gdańsk booze, thorn gingerbread girl Warsaw and Krakow shoe" Good gingerbread is a product of lekkostrawnym, with a light brown colour, feel the crisp flavor and aroma of honey, contains all of the compounds in honey, is characterized by humidity, and most of its advantage is that it can be a very long time. Gingerbread is our family cake crust them for several years. The rules, which I received from the family home are old and proven for generations. As my grandmother make gingerbread dough, I hang them for a few weeks in a cool place, and when the pie crust will ripen in lubricated beeswax. Baked gingerbread store in a cool place for up to three months. The gingerbread dough uses honey from own Apiary, I find that flavour of honey depends on the taste of the gingerbread man. The most delicious gingerbread on honey lime.
Mariola Czernigowska article in the monthly AgroSmak