Acacia honey – one of the best varieties. It is highly appreciated for tenderness and slow crystallization. The lightest and clear honey.
Color: White acacia honey in liquid form is transparent, crystallization is white, fine-grained, resembling snow. Honey from yellow acacia is very light, almost white, with a slight greenish tinge, and even in the ripe state fresh honey splashes like the water, after crystallization becomes fat, white, fine-graded.
Taste and aroma: aroma resembles the smell of a flower, maybe citric acid. Has a very delicate flavor.
Crystallization: pure acacia honey – liquid and fluid, as opposed to other varieties, remains liquid for a long time (1 – 2 years).This property is due to the presence in its structure of large amounts of fructose, which is most easily digested by a man. Crystallization is always very little.
If the bees bring any impurity, the honey begins to “sit down”, that is to thicken.
Medical properties: Acacia honey contains 35.98% of glucose (sugar wine) and 40.35% of fructose – fruit sugar – the sweetest substance in nature (fructose is 1.7 times sweeter than sucrose – sugar produced from sugar beets and sugar cane and 2 – 2.5 times sweeter than glucose).
It is successfully used as a sedative for nervous diseases, in diabetic and and infant diets. Does not cause allergies. Is used to treat eye diseases. Acacia honey has antibacterial action, it is used as a tonic and sedative, as well as for insomnia, biliary, renal and gastro-intestinal diseases.
Acacia honey – best honey for children, it has a lot of vitamin A (carotene). Conjunctivitis, cataract and glaucoma are treated with the honey with distilled water (1:2) dripping into eyes for the night.
This honey works well for liver, kidney, and as a sedative for nervous and mental disorders. Has antiseptic properties.
When children have enuresis a spoonful of honey before going to bed helps (at night not to drink). Acacia honey retains moisture in the body and at the same time calms.
Where: About once every five years, when there is a late and very lovely spring flowering of chestnut ends shortly before the flowering of acacia. The result is a stunning honey – chestnut with acacia. It is bitter, dark, thin, with a pronounced nutty flavor…
From the nectar collected from a hectare of fragrant acacia flowers, bees produce up to 1700 kg (3750 pounds) of honey.
When acacia flowers: in good years at the end of May acacia is white as snow, and the air is filled with aromas promises a lot of honey. Flowering period – 12 – 15 days, but honey plant – only 7 – 10 days. Honey-productivity of acacia is quite high – 500 – 1000 kg (up to 2200 pounds) per hectare of plantation. However, this is not always the case. White acacia, as well as lime and buckwheat, is very whimsical to weather conditions.There are years when the bees do not visit it. This happens during the heat, dry winds, etc., when the acacia flowers completely stop nectar secretion.
When acacia gives nectar: in late May – early June.
Tests during buying:
Aroma: very thin, delicate, lively, elegant, flying like a breath of wind, typical Acacia.
Taste: enveloping, soft, exquisite floral taste, which tends to intensify after ingestion. That is, you try thin and tender substance, swallow and a mouth still has a strong sweet floral flavor.
Color: very light lemon.
Test for transparency: honey is very bright and clear, and it would be an indication of fraud, if it was not the sort of acacia.Acacia honey is an exception to all the honeys – does not crystallize or lose transparency throughout the year, or even two years. And the transparency of honey is in February, as an exception, a sign of its top-notch.
Test for crystallization: liquid honey is usually fresh, but in the case of the Acacia honey is, again, contrary to the rules, is the only sign of his top-notch – Acacia honey can not crystallize up to two years.
Maturity test: a test with a spoon – in spite of a liquid consistency, with the rotation of tablespoons honey does not flow, and sticks to the spoon. There are also no signs of fermentation, and – we can conclude that this is a mature honey.
Test of a supplementary molasses: honey is uncrystallized, in the case of other honeys – it is an indirect sign of molasses supplements.
Confirm the absence of impurities molasses by a reaction to dextrins: to an aqueous solution of honey (1:2) we add 96% ethanol and stir – the solution must remain clear.
We recommend you to try it.
Overall impression – excellent!