In 2008, an Italian study found that it was possible to distinguish between different honey types, as well as determining in what region it was produced:
...In this study high-resolution nuclear magnetic resonance (HR-NMR) and multivariate statistical analysis methods were used to identify and classify honeys of five different floral sources. The 71 honey samples (robinia, chestnut, citrus, eucalyptus, polyfloral) were analyzed by HR-NMR using both 1H NMR and heteronuclear multiple bond correlation spectroscopy (HMBC).
Those Italians it seems, take their honey as serious as they do their wine and cheese. Maybe as serious as noted food historian and expert Francine Segan does. This Jun 17, you can join Francine Segan’s latest talk in her World of Tasting series, Honey: History and Gourmet Tasting. Learn to differentiate the sublime flavors of a dozen types of honey, including French lavender, blueberry blossom, Hawaiian honey with tones of butterscotch and vanilla, and the famed tupelo honey, which comes from a flower of southern Georgia. This talk on honey proceeds her latest talks on aphrodisiacs and food in film. The last talk in this series, Spices: Naughty and Nice, will be Jun 24.
If you take good food as serious as we and Francine do, our CSA is something you might want to consider as well.
