Central European honey types

Many people expect the same taste from the same kind of honey but because it is produced naturally, its flavour and colour differ every year. It mostly depends on the weather and of course on the plant but same kind of flower from a distant region can make a difference to the flavor as well. That is why the same type of honey from other beekeepers will not provide the same experience. Now you can see why it is so hard to describe the flavour of honey.

Take my advice and choose the one that best corresponds to your taste!

Acacia honey has a harmonious taste. It is sweet, mellow, less acidic compared to other honeys and its taste is as luscious as the acacia flower. Its colour ranges from light yellow to almost colourless.

It contains a significant amount of fructose and can therefore stay liquid for a very long time. It is also very good at sterilizing and is recommended for curing coughs.

Chestnut honey is famous for containing the highest level of minerals of all honeys. It has a yellowish-brownish colour and is scented by its flower.

Its smooth sweet bitter aftertaste makes it.

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Canola honey is yellow in colour and even though the fresh honey is liquid, it becomes hard (like butter) relatively quickly and changes its shade to white BUT never loses its enjoyable taste characteristics.

It contains very little natural acid therefore it serves as a remedy for people with stomach problems.

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Linden honey. Although its colouration depends on the time of collection, differing from the beginning of the flowering season to the end, its taste is very revealing.

It is commonly used for spicing dishes and wine, giving them strong character. It is also used to relieve fever and muscle cramp.

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Silkweed flower honey (wildtobacco) is known in Latin as Asclepias syriaca’s nectar.

It is a pronounced condiment honey with a pleasing strong scent and taste.

It is excellent for spicing raw dishes, oh my god, what a taste?! IT’S A REAL 'HUNGARICUM'!

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Mixed flower honey is golden yellow and gets darker with time. Transforming it into cream honey makes for a wonderful delicacy.

It’s excellent for cooking and a good cordial as well.

It’s a must for people with sensitive stomach!

Phacelia is a species of phacelia known by the common name lacy phacelia.

It’s light scent and colour bring back the flavor of the phacelia pollen’s character. It stays liquid for a while. Fine delicacy just as it is.

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