All honey packed by YUMMATIC FOOD INDUSTRY is 100% honey, as made by honeybees from the flower nectar they gather. There are no added ingredients.
All states in the INDIA have some level of honey production. However, the GUJARAT,RAJSTHAN,UTTARPRADESH and Uttarakhand produce the highest volume of good fennel honey.
Over time, all honey darkens, which doesn’t mean there is something wrong with it. Honey color is subject to change more quickly when it is stored at higher temperatures. One thing to note – the flavor of your honey will become stronger as its color darkens.
In its natural state, honey will eventually crystallize. It will do so more quickly if exposed to lower temperatures. Though honey is just as sweet and delicious in its crystallized form, you can easily liquefy it to make it easier to pour. To liquefy your honey simply place the container in warm water and sun light until the crystals dissolve.
What you’re looking at is ‘honey foam,’ which is a result of the tiny air bubbles in the honey escaping to the top. This is due to air bubbles trapped in the honey during processing and packaging. When the packaged honey rests, the air bubbles work their way up to the top of the container, creating the foam. There is nothing wrong with the honey or the foam.
Higher moisture honey is less viscous than lower moisture honey. Natural honey moisture ranges considerably based on environmental conditions, such as amount of rain in the area where the bees made the honey. Thus, the consistency may slightly vary from bottle to bottle.
The label located on the bottle of honey indicates the net weight of the product. Currently, honey is measured in weight and not in fluid ounces due to the variable moisture content. Measuring honey by weight is the best way to guarantee product consistency.
Raw honey generally can be defined as honey as it exists in the beehive or as obtained by extraction, settling or straining. The commercial definition of raw honey is defined as honey obtained by minimal processing.
Store honey at room temperature at all times, as it doesn’t need to be refrigerated. If you choose to keep it in the fridge, it will crystallize sooner than if stored at room temperature. Keep out of direct sunlight to prevent premature darkening. Always close the lid securely.
You can substitute equal amounts of honey for sugar for up to one cup of sugar. Reduce liquid by 1/4 cup for every cup of honey used. In baked goods add 1/2 teaspoon of baking soda for every cup of honey used and bake at a temperature 25 degrees lower than instructed. In cookie recipes that call for eggs with no additional liquid, increase the flour by two tablespoons per cup of honey or enough flour to give the desired consistency.
Chill before shaping and baking. Helpful hint: Honey can be measured easily by using the same cup used for measuring the oil in a recipe or by coating a cup or spoon with nonstick vegetable spray.
There is a risk of infant botulism, a very serious disease affecting the nervous system, when honey is consumed before age 1. Honey and other raw agricultural products may contain bacterial spores from Clostridium botulinum. These spores are widely distributed in nature. They can be found in soil, dust, the air or raw agricultural products. After ingestion, C. botulinum spores can germinate, grow and produce toxin in the lower bowel of some infants less than 1 year of age. The reason this happens is because infants’ intestinal microflora is still underdeveloped. Children and adults with normal intestinal microflora are able to ingest C. botulinum spores without harm.
The National Honey Board, along with other health organizations, recommends that honey not be fed to infants less a year old. Although our honey undergoes extensive safety and quality testing, it does not test for the spores that cause infant botulism.
Consuming local honey to reduce allergy symptoms has been classified as a ‘folk remedy’ or ‘urban myth’ and there is no scientific evidence to support it. According to WebMD expert Michael Palumbo, an allergist with Allergy and Clinical Immunology Associates, pollen blowing in the wind (released by non-flowering trees, weeds and grasses) is what generally triggers springtime allergies, not the pollen in flowers carried by bees.
So even though local honey won’t have much, if any, of the type of pollen that sets off allergies, we encourage you to further research the subject and learn more for yourself.
Honey is naturally gluten free. It contains no wheat, barley, rye or oats or their by-products. Barkman Honey’s facilities do not process or store anything containing gluten.
Honey does not contain wheat, crustacea, eggs, fish, peanuts, milk, tree nuts, soybeans, monosodium glutamate (MSG), sulfites, lactose or Yellow 5 (tartrazine).
Consuming local honey to reduce allergy symptoms has been classified as a ‘folk remedy’ or ‘urban myth’ and there is no scientific evidence to support it. According to WebMD expert Michael Palumbo, an allergist with Allergy and Clinical Immunology Associates, pollen blowing in the wind (released by non-flowering trees, weeds and grasses) is what generally triggers springtime allergies, not the pollen in flowers carried by bees.
So even though local honey won’t have much, if any, of the type of pollen that sets off allergies, we encourage you to further research the subject and learn more for yourself.
