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So I bought a bunch of this stuff a while back. It's black as shadows and tends to stain a bit. It almost tastes chocolatey. It won't make mead but it makes great baked goods.
It's definitely honey but it's thick and rich.
I was told it's basically the bottom of the barrel that they have to burn to get it all out.
I cook with it all the time, especially BBQ sauces. I have no idea what to call it or how to tell other people what to look for when sharing recipes and stuff.

Is there a common name for this burnt baking honey? Is there a way for people to buy it more easily or was this mistake honey that they just wanted to offload onto anyone and I'll never be able to get more when it runs out?

I am a honey bee farmer and I have created a community for honey bee farmers. I want fellow honey bee farmers to join the community. Purpose of this community is to share knowledge about

1. Honey bees 🐝
2. Honey
3. Areas suited for a bee farmer.

I want people to exchange as much knowledge as possible so the farmers can avoid bee diseases, find market place and get important guidance regarding the business. I hope this is not against community rules. If you are a bee farmer, please join the community r/honeybeefarmers. Other people may join as well thank you. I want to grow the community so any advice regarding that is welcome.

Take white clover for example. How many acres of white clover should be beside a hive for the honey to be considered clover honey?

i would say it taste like a medicine , an ointment !

i bought one in Zurich and i am struggling to understand the taste !

here's the pic : https://imgur.com/a/8IDXbdM

would appreciate the guides and opinions

EDIT : added more images to the imgur link, with ingredients of honey

I was thinking about sous viding a jar of honey with parm rinds in it, to infuse the parm flavor into the honey, but I'm having conflicting thoughts with the temp. I think traditionally it's on the risky side to sous vide at low temps (<140) for multiple hours for bacterial growth reasons (from the rind, in this case), but if honey is anti microbial, maybe that isn't so much a problem? But also from what I've read, the more you heat honey the more it degrades in quality. Not that I'm using particularly quality honey for this experiment.

Or maybe I wouldn't even be cooking it long enough for bacterial growth to be a major concern at any temperature? I know for some soups, people leave the rind in there for hours, which I think would be ideal to maximize flavor extraction, but also a lot of times people leave it in soup for only 30 minutes.

So basically I think it's a matter of going at either 95F, or 140F, depending on whether or not the former will kill me, or if the antimicrobial properties are sufficient. Anyone have knowledge on this?

My gf got me a mead kit as gift, I'm super excited to start blasting alestorm and brewing but I'm finding it difficult to source a variety of honey on southern ont particularly meadowfoam. If anyone knows of a diverse supplier south of Sudbury I'd be delighted to know even if they don't have meadowfoam I'm hoping to brew many batches this summer so I want to try i

I wanna see if it would be possible for my bees to pollinate an indoor marijuana nursery. I've done a little research and bees actually can pick up pollen from the plant. But I've not seen anything on if it would produce good honey or honey at all. I have seen that bees don't like the smell and I get that but there is some really aromatic plants out there. Does anybody here really know if It would be possible given the right conditions for bees to collect enough pollen off the flowers to produce a natural honey rich in tetrahydrocannabinol?

I REALLY love crystallized honey. About once a year, I treat myself and buy a big jar of it to leave in my pantry for about ten months to crystallize, then I eat it straight like candy.

Anyway, my patience got the better of me, and a few months ago, I opened the jar and had a few spoonfuls. I double-dipped, and now I’m paranoid that all my mouth bacteria have bred in there.

Should it be safe to eat?

https://www.theguardian.com/food/2023/mar/26/uk-honey-fails-authenticity-test

I received a jar of honey as gift and I was told the source was reliable. But the honey has crystallized, but only the bottom half. The upper half is very liquid. And it stopped there for a long time. Does this mean it's not entirely honey?

I am trying to track down honey from bees that primarily pollinated onion fields/farms. Does anyone have any leads or ideas for finding this?

I use like 1-2 tbsp of honey with my tea, but I’ve been feeling like maybe I’m using too much, and need to lower the amount.

However then the flavor lacks a bit, and I don’t enjoy it as much. So I just wanted to check where most people fall with their usage.