There are two major types of honey flower and honeydew honey.
Flower honey is produced from the nectar of flowers and when it has special features, takes the name of the plant that is extracted from. So there is thyme, orange, sunflower, heather, cotton multi-herb honey

Honeydew honey is produced by the sap of pines, fir trees and other forest plants and when it has been extracted from only one specie it is categorized by the name of the plant /tree it comes from. The most common categories are pine, chestnut, and fir tree and forest honey. Each type of honey has its special characteristics and features in color, aroma and taste that distinguish it from all others.


The crystallization is a natural phenomenon that causes no change in the nutrient and organic status of honey. It is associated with the origin of the honey and is affected by its chemical composition. The factors that have the biggest influence in the crystallization are: the concentration of glucose and water, the ratio of them, the content in pollen, the presence of sugar melitoze etc.

A crystallized honey is not damaged or adulterated, it is simple a natural phenomenon of pure honey. It is easy to liquor it in a bain-marie without losing its neutrality.


The color is characteristic of the origin of honey. The dark colored honey are rich in mineral (potassium, magnesium, phosphorus, iron…etc) and they have high nutritional value. The light colored honey has nice aroma and taste.


The sugars that honey contains are simple and they are adsorbed quickly, so honey is a quick source of energy for the body. It has minerals known as traces which play an important role to the metabolism and nutrition; traces also help to the composition of the bones and cells and to adjustment of the stomach acid.