Kinds of honey
Acacia
- Colour: from aqua-transparent to light amber
- Aroma: light and soft
- Taste: sweet and soft
- Crystallization: none
- Note: especially recommended in childhood diet
Chestnoot
- Colour: dark amber
- Aroma: strong, sour
- Taste: strong, piercing, a little bitter
- Crystallization: slow
- Note: n.d.
Millefiori
- Colour: may have different shades according to the different flower composition
- Aroma: may have different aromas
- Taste: may have different tastes
- Crystallization: fine, regular, compact
- Note: n.d.
Taraxacum
- Colour: from light amber to amber
- Aroma: typical, strong
- Taste: strong, intense
- Crystallization: rapid, fine, creamy
- Note: n.d.
Lime
- Colour: light amber
- Aroma: quiet, typical
- Taste: intense, lasting
- Crystallization: slow and regular
- Note: especially recommanded for cooking tisanes and cakes
High-mountain millefiori
- Colour: light in the presence of rhododendron nectars or dark amber in the presence of raspberry nectars
- Aroma: pleasand and intense
- Taste: pleasant, intense and lasting
- Crystallization: fine, regular, compagt
- Note: strongly recommended for sweeting brandy distilled from wine or must (italian 'grappa')
Melata
- Colour: dark amber, nearly black
- Aroma: typical, like cooked sugar
- Taste: caramel, pleasant to barley palate
- Crystallization: none
- Note: Rich of mineral salts and enzymes, is the honey for sportsmen
Rhododendron
- Colour: from colourless to light straw-yellow
- Aroma: weak, vegetal
- Taste: normally sweet
- Crystallization: slow, fine crystals from white to beige
- Note: good for making soft drinks and cakes
Raspberry
- Colour: amber
- Aroma: soft but lasting
- Taste: soft and lasting, piercing in throat
- Crystallization: irregular
- Note: Good for sweeting
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