Buckwheat honey has a special flavour, malty and mildly nutty. The strength depends on the density of blossom available. Buckwheat is a mono-crop planted for its kernels which are ground for flour or eaten whole as Kasha. Buckwheat honey is high in anti-oxidants and metabolizes even slower than light coloured honey. The Rutin in the nectar adds these qualities.
Storing and Re-Liquifying Honey
Honey is one of earth’s most perfect foods. It is made by the Honey Bee from nectar of flowers. It contains no fat and is a natural sweetener. The sugars are mainly levulose and dextrose fruit sugars which are easily absorbed into the blood stream for instant energy. It has been used for centuries as a sweetener; in many recipes it can be substituted for sugar easily at a ratio of 1 sugar : ¾ honey. It should be stored at room temperature in a dry place.
Unpasteurized honey will crystallized in time; this is a natural way of preserving itself. To re-liquify put container in a pan of warm water to start and continue adding hotter water, or put jar on a baking pan of some kind, remove the lid, place combination into your oven. Then turn the oven on to warming. In 10 minutes check; as soon as the glass is warm the honey will begin to melt. In 20 minutes it should be close to liquid. Bring out immediately. Stir in any solids, if any. Wear heat safe gloves, as it heats up quickly. The honey should stay liquid for a several weeks.
Natural Unpasteurized Honey is collected by the bees over a summer season. Our bees visit different flowers from multiple bloom varieties and experience changes in nectar flow due to weather variables, all this combined changes your taste experience for year to year.