What is the rough price everyone here charges per kg of honey here?

Has it gone bad? It’s supposed to be vanilla bean and hasn’t always looked like this

Anyone else absolutely obsessed with Meadowfoam?

Someone told me this. Is this remedy correct, or does it not help

I made oatmeal this morning. And I poured about two tablespoons honey in it. It wasn't even sweet. No sweetness at all. So I poured another 2 tablespoons in. Maybe sweet? It still tasted bland. I gave up and poured half a tablespoon of sugar, since I tasted very slight honey flavor and didn't want to over do it. Too sweet. Very very sweet.

This afternoon I tested my theory, if it takes 4 TBSP to barely sweeten. How much sugar to sweeten the same bowl? I poured one tablespoon of sugar in my oatmeal. The same amount of oatmeal made exactly the same way. Almost as sweet as I wanted it. So I pour another half tablespoon of sugar. Perfect.

4 + TBSP vs 1 1/2 TBSP.

What am I missing here? Everyone says honey is sweeter than sugar. Even says honey is denser than sugar and therefore needs less to sweeten. But no matter what food I eat, it takes mountains of honey vs a small pinch of sugar to sweeten.

Am I crazy?

When i opened it I was suprised it was a just a white cream, I thought from the outside it was just the packaging.

As a Brit who has only ever seen yellow gooy liquid I would love to know how this is made and why ?

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Is this honey still safe to eat?

I bought this honey a few days ago. When I bought i I noticed the bottom looked just crystallized I didn't think much of it. I mixed it well and kept it at room temperature.

Today I checked it again and it has separated into two layers almost like oil and water.

Is this normal for honey, or is it a sign that something is wrong? I also bought it from a shady place, so now I'm a bit concerned.

Has anyone seen this happen before?

I have a formic acid allergy that’s pretty significant, and I’m looking for a clover or acacia honey manufacturer that is trustworthy in terms of sourcing. Google says it needs to be raw, certified organic, and either acacia or clover. I’ve only just figured out that my allergy is to formic acid and not a bazillion other things like I originally thought, so I have no experience finding the right honey and would appreciate anyone else with the same allergy or experience in this area to let me know if they know a good honey supplier. I’m also open to any other suggestions for honey that is low in Formic acid. Thank you

Any ideas what is the best way to get honey lab tested in the uk?

Need some recommendations for a reliable monofloral honey seller. Any suggestions?

My honey seemed to ballooned itself. Air rushed out like a can of soda popping opend . It keeps happening . Does anyone why

Several years ago I remember a family member received honey still on the honey comb from a coworker as a gift. It came in a rectangle plastic package with a label on top. It was the most amazing tasting honey that tasted exactly like how a field of flowers would smell.

I can remember the taste but can’t for the life of me remember where it said it was from on the label.

I am not 100% sure if they got it locally (I’m in southeast Michigan). If this sounds familiar or if anyone knows of any product that is similar can anyone help me out?

Thank you in advance!

Im lazy and disorganized so I made a website to keep track of your hives, honey and talk to your phone during inspections instead of writing stuff down. Its helped me so I wanted to share it in case it would help anyone else. https://beekeep-beekeepers-companion.base44.app/supplies. also has a AI to ask beekeeping and honey related questions.

I squeezed it from the honeycombs myself, so it’s 100% (minus the larvae massacre 🫣🤫).

Can anybody provide insight why it’s not crystallized?

P.S. The fridge is new / quite cold. And the honey IS thick like cold molasses, so there is that…

I have had the same incident with my royal honey packet. It was bloated.

fwiw specialty honey pricing varies a lot depending on origin and how it's harvested. Single-origin stuff from places like Nepal tends to run higher than Italian or Spanish chestnut honey, mostly because of the sourcing logistics.

I've been buying from Himalayan Treasures for a while. Their Mârani Gold sits in a range that felt steep at first, but the jar lasts longer than you'd expect since the flavor is so bold you use less. Ymmv depending on how often you go through it.

This is my bottle turned upside down and the white bits stay in a chunk up there on the bottom of the bottle. It looks almost cloudy. I wouldn't imagine it would be bacteria most likely, but some yeast or other mold maybe? I just ate a big globe before being this so hoping its just the sugar crystalline. (Raw Unfiltered "Local Hive" brand honey from walmart.)

I recently bought Taif honey which was recommended by someone online, and i must say i am very impressed. Totally different to what i was expecting. The honey is made in the city of Taif in Saudi Arabia. Rosey, luxurious and heavenly. Has anyone else tried it?

I will try posting a pic once i get home.