Honey (عسل) is a delicious viscous sweetener made naturally by bees for their own nourishment. The fascinating process of making honey begins when the bees feast on flowers, collecting the flower nectar in their mouths. This nectar then mixes with special enzymes in the bees’ saliva, an alchemical process that turns it into honey. The bees carry the honey back to the hive, where they deposit it into the cells of the hive’s walls. The fluttering of their wings provides the necessary ventilation to reduce the honey’s moisture content, making it ready for consumption.
Honey comes in a range of colors including white, amber, red, brown and almost black. Its flavor and texture vary with the type of flower nectar from which it was made. While the most commonly available honeys are made from clover, alfalfa, heather and acacia flowers, honey can be made from a variety of different flowers, including thyme and lavender.
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Comb Honey (honeycomb): Direct from the hive honey-filled beeswax comb as stored naturally by the bees.
Liquid Honey (extracted): Prepared by cutting off the wax cappings and whirling the comb in a honey extractor, where centrifugal force moves the honey out of the cells.
Creamed Honey (granulated): Made by blending one part finely granulated honey with nine parts liquid honey. The mixture is stored at about 57 degrees until it becomes firm.
Chunk Honey: Comb honey in a jar with liquid honey poured around it.
In traditional medicine, honey has long been used in remedies for a variety of health problems. Found to possess antioxidant and antibacterial properties, honey contains many vitamins and minerals (including vitamin B2, vitamin B6, iron, and manganese). Common honey remedies include the treatment of wounds, allergies, cough, and colds.
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