The hungarian honey
Honey types and other apiary products
Recipes with honey
General Information About Honey
Honey is modified nec tar in which the enz ymes have broken down complex sugar molecules into simple sugars and whose original
water content and the level of toxic heav y
metals have been reduced, with the lat ter
having moved into the body of the honey
bees transforming the nec tar into honey.
Honey is much more than just sweet stuf f !
Its benefits in the preser vation and im provement of health – also used in apitherapy – are based on its physical and chemical
proper ties. T he sugars in honey are ab sorbed easily. In addition to being sweet, it
also contains organic acids, which improve
the appetite and help digestion.
Its scent and aromatic substances also
make honey appetitive, and some of them
even have an antiseptic, pain-killing or
t r a n q u i l i s i n g e f f e c t . W h e n u s e d e x t e rn a l l y, h o n e y i s a l s o s u i t a b l e f o r t r e a t i n g
wounds.
With its diverse mineral content, honey
can help establish a desirable balance of
these minerals in the human body by pro viding the missing quantities.
Honey has various nutritional benefits
and provides the human body with a
range of ecessar y substances. It helps
fight against bac teria, helps digestion,
the func tioning of the liver and water se cretion, nourishes the muscles and it has
a tranquilising and a mild laxative ef fect.
T he ancient Greek s believed that honey
originated from celestial dew. Today it is
well-k nown that honey is made from f loral
nec tar by honey bees which collec t, transform and thicken the nec tar.
The properties of honey are essentially determined by the plant producing the nectar. This
is also how honey varieties are named. Pure varietals can only come from plants which bloom
in large quantities at the same time and at the
same place. Otherwise the various nectars get
mixed in the beehive, and “a mixed floral varietal” is made. Most nectar producing plants
are pollinated by honey bees. Honey bees collect the sweet nectar in their “honeybag”, and
return to the beehive when it is full. Nectar
is then spread on the walls of cells made of
beeswax. The young workers inside the beehive collect and move the nectar a few times.
The enzymes produced in this process transform the complex sugars into simple fructose
and glucose, which can be best utilised by the
human body. In the meantime, the bees flutter
their wings to reduce the water content of the
nectar to 18-19%. Cells which have been filled
are then sealed using wax. When most cells of
the wax comb have been filled, the beekeeper
can harvest the honey.
In contrast to some, unfortunately wellestablished, erroneous views, the brief but scientifically adequate definition of honey is as
follows:
The hungarian honey
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Typical Hungarian Honey Varieties
ACACIA HONEY
LIME HONEY
Ac acia h on ey is a p op ular h on ey v ar iet y
all over th e wor ld . O ver th e p as t de c a des,
Hungarian Ac a cia H on ey has b e com e a
well - es t ab lish e d, tr us te d br an d nam e a ccepte d as th e mar k o f out s t an ding qualit y
and v alue.
W hat makes Hungar ian Ac a cia H on ey s o
sp e cial? In it s p la ce o f origin, N or th Am er i c a, Ac acia (R obinia ps eu do a c a cia L .) grows
sp ar s ely on slop es covere d w ith b oulder
s ton es, suppress e d by oth er p lant s . In Hun gar y, h owever, th ere are large, p ure Ac a cia
fores t s . In a few centur ies, many v ar ieties
with dif ferent char a c ter is tic s have evo lve d .
Ac acia makes up m ore than o n ef i f th o f all
fores t s in Hungar y. W ith th e e xception o f
alk alin e s oil, it grows an d y ields p lentif ul
h on ey on all s oil t y p es foun d in Hungar y.
In addition to th e ver y f avour ab le climate,
th e continuous Ac a cia fores t s, a ver y pro duc tive b e e v ar iet y, a sp e cial apiar ian te ch n o lo g y an d s om e oth er b en ef i cial ef fe c t s
of th e n on - liv ing env ironm ent create th os e
dis tinc tive features that ensure th e qualit y
of Hungar ian Ac a cia H on ey. It s uniquen ess
c an b e tr ul y reveale d onl y by ev idence o f
th e s ens es .
It has a harmonic taste and the
aroma of acacia blossoms. It
Its colour depends on the time of gathering.
When collec ted later, it has a brownish tint.
It is prone to cr ystallisation, but the liquid
membrane bet ween the cr ystals prevents
the formation of block s. It has a robust fra grance and f lavour. Its pleasant, piquant
aroma makes food and drink s spic y. It can
enrich the f lavour of other honey varietals
when mixed with them. In medicine, Lime
Honey is par ticularly recommended to treat
bronchitis, but it is also used to alleviate
spasms and a feverish condition. Recently,
its has been increasingly used in organic
beaut y treatments (e.g. Lime Honey face
pack).
SILKWEED HONEY
is a mild, not ver y acidic honey. Its colour
ranges from nearly colourless to ver y light
amber. Due to its high fruc tose content, it
remains liquid for a long time. It has a good
antiseptic ef fec t. It is recommended to ease
coughing and also for indigestion caused
by hyperacidit y. Its mild f l avour
makes it a popular sweetener
used in drink s and desser ts.
Silk weed Honey, which comes from the nectar of A sclepias s yriaca, has a ver y strong,
sweet and spic y smell and a distinc tive aromatic f lavour. It star ts to cr ystallise af ter
t wo years of storage. Silk weed Honey is an
excellent condiment for uncooked foods.
It blends well with other honey varietals,
such as Acacia Honey, which has a similar
colour and liquidit y. A s the largest continuous silk weed fields in Europe can be found
in Hungar y, Silk weed Honey is a recognised
Hungarian specialit y.
The hungarian honey
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OTHER APIARY PRODUCTS
SUN FLOWER H O N E Y
Sunf lower Honey ranges from golden to orange in colour. Its semi-strong smell is rem iniscent of the sunf lower blossom. Its f lavour has the aroma of sunf lower seed. When
fresh, it is thick but liquid, like s yrup. It
cr ystallises relatively quick ly (approximately
within t wo months). Sunf lower Honey sepa rates into t wo components when it is stored
for an ex tended period: on top, a liquid oily
substance, whilst on the bot tom, a creamycoloured cr ystallised layer appears. Creamy
Sunf lower Honey is a true delicac y when
eaten in its natural state. It is also excellent
for bak ing (e.g. honey cakes).
RAPE HONEY
COMB HONE Y
When liquid, Rape Honey is amber, but it
will cr ystallise within a shor t time and be come white. Cr ystallised
Rape Honey is made up of tiny cr ystals
which do not af fec t its value. Rape Honey
belongs to the less acidic honey varietals,
therefore it is also recommended for those
with hyperacidit y.
Comb Honey is available in t wo forms: honey
in the comb and cut comb honey.
Cut comb honey
Cut comb honey is a more popular form of
comb honey in Hungar y. It is liquid, lightcoloured, generally pure Acacia Honey that
has added chunk s of the honey comb in the
jar. Beekeepers also use frames that are divided into smaller combs (boxes) that can
be placed into the jar direc tly. A special
method of mak ing comb honey is when bees
are made to build the comb and fi ll it with
honey inside a suitable, large jar. Comb hon ey is instantly fi t for human consumption
if it is made up of true wax that bees use
only once af ter mak ing it (virgin comb). T he
comb should not be distor ted, coloured by
propolis, bit ten by insec ts or contaminated
by any other organic or inorganic substance.
T he comb should not contain cells fi lled
with pollen. Comb honey may not be sold
once the honey within or without the cells
has star ted to cr ystallise. What makes comb
honey especially valuable is that honey is
only released from the sealed cells during
consumption, by chewing the comb, which
makes it the most natural form of honey
available. T he most special benefi t of comb
honey is that when it is eaten, it causes the
frontal sinuses in the skull to clear.
Honey in the comb
The combs in the bees’ “wax city”, which are
made up of nice, regular cells, have two functions in the beehive: the cells either serve as
cradle for the new generation or used to store
honey and pollen. Therefore, there are brood
combs and honey combs. As bees like to store
food near brood cells, there are also mixed
combs, but beekeepers know how to ensure
that there are pure honey combs in the beehive. Such honey combs can be sold as Comb
Honey in their natural state if the comb contains evenly covered cells, the frame is made
of clean, sound wood and if the comb has no
propolis or extra structures built by the bees
on it, and only a few wires were used to keep
it stable.
The hungarian honey
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POLLEN
PROPOLIS
(which we inhale and which can cause us allergy) are light. For honey bees, however, the
heavier the pollen is, the more value it will
have. In terms of quantit y, pollen is the second consumable apiar y produc t nex t to honey. One bee colony produces as much as 50
to 60 kg of pollen per year. In Hungar y, only
dried pollen, originally gathered by honey
bees is sold. The pollen collec ted by honey
bees is a ‘super food’, as it
contains all vital nutrients
except raw fi bres. In
addition, pollen consumption increases
the number of
red blood cells,
improves
fi
tness, accelerates the
physical
regeneration of the
human body,
is good for the
appetite, helps the
body utilise nutrients
and stimulates mental ac tivit y. It ensures
a general state of health
and enhanced vitalit y. It
strengthens hear t muscles (which makes it
an impor tant component of racehorse feed),
and it is ef fec tive against the loss of hair due
to its tr yptophan content.
Pollen is made up of the male reproduc tive
cells of plants, which must get through the
f l ower pistil to unite with the female repro duc tive cells in the ovar y to generate seed
or seeds. Pollen is ‘transpor ted’ either by inanimate agents (such as wind or sometimes
water), or by living creatures (insec ts, birds,
mammals). Plants whose pollen is transferred
by insec ts produce less, but heavier, usually
stick y pollen. Pollen contains not only reproductive material but also
nutrients – that is why
honey bees love
and gather pollen.
For example, in
one hazel-nut
aglet, there
are 4 million pollen grains.
Under
ap propriate conditions,
honey
bees are able to
collec t much more
pollen than what they
need. Therefore, it will
not harm them when beekeepers take away the excess
– usually in the period from April to August –
using a special tool (pollen trap). Honey bees
do not gather dangerous pollen that causes
hay fever. The pollen par ticles in the air
What are the benefits of
pro p olis?
What is pro p olis?
Propolis (also called ’bee glue’ ) is bees’ glu ing and sealing material. It is the substance
used by bees to seal crack s and cover uneven par ts and foreign materials in the hive.
T he main raw material for propolis is a resin
of plant origin, a stick y substance found in
leaf buds. In Hungar y, bees collec t this sub stance mainly from the buds of poplars, alders, willows, chestnut trees and oak trees.
In the beehive, this balm collec ted from
various sources is transformed with the help
of enz ymes into propolis – a sof t, unc tuous,
stick y substance with a balmy smell and yellowish brown colour, containing an abundance of ef fec tive compounds.
Flavonoids and essential oils rank as the
most valuable components of propolis. In
terms of impor tance, these are followed by
chalcones, dihydrochalcones, catehins, vitamins (vitamin B1, B2, B6, C, E), amino acids,
tannins, pigments and minerals..
Naturally, propolis can be most ef fec tively
used in the way bees do: as an antiseptic
and conser vative agent. Propolis produc ts
have anti-viral, anti-bac terial and anti-fungal ef fec ts, and protec t wounds in humans,
animals and plants from infec tions. Regular
propolis consumption can help maintain the
ef fec tiveness of the general defence mechanisms of the human body through
• p reventing the transformation of fats prone
to rancidit y;
• h elping the regeneration of sof t tissues,
and even bones and car tilage due to some
of its ef fec tive components;
• i mproving the elasticit y of the walls of
blood wessels
• s timulating the grow th of hair, nails and
skin;
• i ts antibilious ac tivit y due to its chalcone
content;
• i ts mild diuretic ef fec t;
• i ts pain-killing (analgesic) ac tivit y due to
some of its essential oils;
• b eing suitable for treating chronic ulcer;
• i ts anti-tumour ac tivit y.
Its use requires some caution though, as
taking propolis on a regular basis for several week s leads to a drop of blood-pressure.
Propolis is available in the form of a solution,
balsam or various propolis tablets. Propolis
solutions are applied ex ternally in otorhinolar yngology and also for treating ec zema,
herpes and ac tinomycosis. To heal cold and
sore throat, propolis added to tea, lemonade
or a spoonful of honey may be applied internally. Propolis balsam can be ef fec tively
The hungarian honey
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USEFUL INFORMATION ON HONEY
Main components of honey
used for treating burns, frost-bite, haemorrhoids, prostatitis, fungal infec tions of the
skin and nail, and rheumatism.
Propolis tablets with a 5% propolis content
in general are absorbed quickly without
damaging the natural intestinal bac terial
f lora and are recommended for stomach and
bowel complaints.
an antibiotic ef fe c t. T he organic acids of
honey help diges tion. Honey contains over a
hundre d aromatic subs tances . T he great va riet y of the aroma, smell and f lavour of hon ey is due to the diversit y of plant s pro ducing the ne c tar. T he level of vitamin content
in honey dep ends on the p ollen content.
Honey contains 18 t y p es of amino acids . Al though the amino acid content amount s to
1-1.5% only, the great variet y of the cons tituent amino acids cannot b e overlo oke d! T he
pigment s in honey also have an inf luence
on human health. T he diverse physiolo gi cal ef fe c t s of honey, as well as of herbs with
yellow f lowers (e.g. Calendula), are ensure d
by f lavonoids . T he imp or tance of carotene
is also univers ally ack nowle dge d. Honey has
other ac tive ingre dient s with physiolo gical
benefits that make it in many ways ef fec tive
in preser ving and even regaining health.
Honey contains 18-19% water, which is exclusively ground water, filtered through plant
cells several times. Some “benevolently ” warn
against eating honey saying that honey is fattening. The truth, however, is the following:
the liver will store the fruc tose from honey,
and it will not be turned into fat. The glucose from honey cannot turn into fat either,
because the muscles will burn it before that
could can happen. Lac tose will be used by
the useful micro - organisms in the intestines,
and it will not become fat either. Cer tain
honey varieties (Cabbage Honey, Mint Honey)
have a diuretic ef fec t, which cause weight
loss. Overall, honey consumption will only
make the life of a healthy individual more
ac tive, which is known to ac t against weight
increase. Honey will not cause tooth decay
either, because the antiseptic substances in
honey will prevent the star t of tooth decay.
Water Sugar s
• Fruc tose
• Glucose
• Comple x sugars
V it amins
• p antothenic acid, ascorbic acid, vitamin C,
B1, B2 and B6
• f olic acid, biotin
R O YA L J E L LY
What is R oya l J e ll y?
Amino acids
• a spar tic acid, glutamic acid, phenylalanine,
thre onine, alanine, arginine, his tidine, gly cine, lysine, serine, valine
Royal Jelly used to be called bee’s milk , as
it is a thick , creamy liquid with a yellowish
tint. In the beehive, it ser ves as food for the
young bees (lar vae).
Royal Jelly is a rich source of a wide range
of vital substances. Its dr y mat ter contains
12-14% of proteins, 29% of carbohydrates
(of which 12.5% is simple sugar) and 6.5% of
various fat t y acids. It is exceptionally rich in
vitamins. Nearly all members of the vitamin
B range can be found in it. It also contains
vitamin C and E in abundance.
T he most impor tant minerals in Royal Jelly
are potassium, phosphorus, iron, calcium,
copper, silicon etc.
the immune s ystem, improving the mood
and alleviating the loss of appetite arising
from stress. Its anti-bac terial and antiamoe bic ac tivities are also appreciated, and so is
the fac t that it stimulates the produc tion of
reproduc tive cells by the mother cell. It can
be ef fec tively used against fatigue, depression and neurasthenia. It may also be used
as an aphrodisiac. In cosmetics and personal
care produc ts it is mainly used to heal purulent sk in problems. Royal Jelly has diverse
benefits, but one must learn how to use it.
A word of caution! If not diluted appropri ately, it may cause abrupt blood-pressure
increase!
What are the benefits of
R oya l J e ll y?
Its most beneficial ef fec ts are increasing
stamina and physical strength, stimulating
Acids
• p hosphoric acid, citric acid, acetic acid,
malic acid, lac tic acid, but y ric acid, glu conic acid, formic acid
Antibiotic ac tiv it y
• o smosis ef fe c t and enz y me
Minerals
• m agnesium, phosphorus, sulphur, manga nese, silicon, p otassium, so dium, calcium,
copp er, iron
Sugars, which make up 85 to 95% of the dr y
mat ter of honey, are mainly simple sugars,
pre dominantly f ruc tose and glucose. In ad dition, honey varietals contain 8 to 10 other
carb ohydrate t y p es . Never theless, p e ople
with diab etes can eat honey as par t of their
daily allowe d carb ohydrate intake. T here are
many enz y mes f unc tioning in honey. Hydro gen p eroxide generate d by the glucose ox y dase enz y me in the honey provides it with
The hungarian honey
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USEFUL INFORMATION
ON POLLEN
as well, b e cause this lat ter will determine if
you will like it or not. “ Real ” p ollen is not
always yellow! For e xample, thy me p ollen
is white, althaea p ollen is purple, calendula
p ollen is amb er, p oppy p ollen is dark grey.
A s these are all me dicinal herbs, their p ol len contains sp e cial ef fe c tive subs tances . It
is wor th s tudying this asp e c t of the ef fe c t s
of me dicinal herbs on human health as well!
Pollen s timulates mental ac tivities, helps to
re call memories, to concentrate, and also
prote c t s f rom “spring f atigue”. Pollen can
also b e use d for res toring the e quilibrium
broken by so dium e xcess and the concomi tant lack of p otassium.
Ne x t to honey, p ollen is the se cond mos t
imp or tant apiar y pro duc t f it for human con sumption. Annually, 50 to 6 0 kg p ollen p er
b e e colony can b e pro duce d. Pollen mus t
not come into contac t with air. Among api ar y pro duc t s, p ollen is the riches t source
of vitamins, in par ticular vitamin C, the B
range, and vitamins D, E, K and F. V itamins
cons titute 1 to 7% of the dr y mat ter of p ol len.
Beta - carotene, of which an esp e cially rich
source is the white willow (Salix alba), is
turne d into vitamin A by enz y mes . Pollen is
among the subs tances riches t in protein and
f re e amino acids . Proteins and f re e amino
acids amount to 7-35% and 10 -12% , resp e ctively. 30 g of p ollen contains the e quivalent
of a human’s daily protein re quirement.
Some of the f at t y subs tances of b e e p ollen
are uns aturate d f at s . O f these, linolene, lino lene acid and oleic acid ensure that harmf ul
and e xcess choles terol leave the b o dy.
Pollen contains a lot of iron, a me dium
amount of zinc and manganese and small
amount s of copp er, nickel, cadmium, cobalt,
bromide, selenium etc.
T he mineral content of p ollen dep ends on
the metho d of pro duc tion and on the soil at
the place where the plant s grow. Only plant s
blo oming under appropriate conditions in
organic pro duc tion can yield wholesome
p ollen. Even those who suf fer f rom p ollen
allerg y should not b e af raid of tas ting p ollen
gathere d by honey b e es (corbicular p ollen),
as allergies are sp e cies sp e cif ic, and b e es do
not colle c t the t y p es of p ollen that cause
allerg y.
W hen sele c ting p ollen do not consider the
colour only, but take into account the tas te
Never theless, honey can b e ver y well use d
for co ok ing and bak ing, as these pro cesses
do not re duce it s sp e cial seasoning ef fe c t,
and it will add a b et ter app earance to fo o d
and increase the diversit y of our nutrition.
In addition to the already k nown varieties,
tr y the mixe d f loral varieties . T he range of
their ef fe c t s is much broader than that of
mono -varietals, and sometimes they have a
much richer aroma.
Those who like natural honey may find it more
convenient to use naturally cr ystallised honey
or ar tificially creamed honey at their meals!
Honey is an excellent sweetener of dishes and
drink s, and will make them special.
Pure honey will not ferment until it is mixe d
with water. Pro duc t s made f rom honey by
fermentation, such as mead and honey vin e gar are also valuable. Some of the mos t
b enef icial prop er ties of honey are ef fe c tive
when honey is eaten in the evening, when
it can ac t as a mild se dative, sop orif ic and
la xative.
E at in g h o n e y to s o ot h e a s o re t hro at is a
we ll - e s t a b lish e d p r a c t i ce. I t is a ls o ke wo r t h
t r y in g h ow e f fe c t i ve h o n e y c an b e a gains t
p hy si c a l e x haus t i o n, ins o mnia o r co ns t ip a t i o n . L i qui d, un dilu te d h o n e y c an b e e f fe ct i ve l y us e d to h ea l e x te nsi ve wo un ds (a b r a si o ns , b r uis e s) an d a ls o as a co mp o n e nt in
f a cia l m ask s . D ilu te d h o n e y c an b e ap p li e d
to t h e inf l amm at i o n an d injur i e s o f t h e e ye
sur f a ce by p u t t in g o n t h e e ye a s te r il e cotto n w a d s o a ke d in luke w ar m h o n e y dilu t i o n .
T h e p o si t i ve p hy si o l o gi c a l b e n e f i t s o f
h o n e y c an b e f ur t h e r in c reas e d by usin g
h o n e y to g e t h e r w i t h ot h e r ap iar y p ro du c t s .
Fo r e x amp l e, t h e v i t amin co nte nt o f h o n e y
c an b e in c reas e d by t h e a d di t i o n o f p o ll e n .
Pro p o lis e nhan ce s i t s ant is e pt i c an d re g e n -
A s it s ef fe c tive subs tances are not aggressive, p ollen should b e taken as an e x tende d
treatment, over a 10 -12-we ek p erio d. One
may also eat p ollen in the absence of any
complaint s, to continue to fe el well.
ADVICE ON THE
CONSUMPTION OF HONEY
AND APIARY PRODUC TS
Honey and Comb Honey
Cr ys tallise d honey can b e reliquif ie d by
heating it up to 4 0˚C. At a higher temp erature, the essential oils evap orate and the
de comp ose d enz y mes b e come inef fe c tive.
The hungarian honey
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gr. o u t o f 150 gr.), b u t t his ‘p a ck a gin g ’ d o e s
n ot c aus e any in co nve ni e n ce. I t is n ot di g e s t ib l e, b u t i t w ill d o n o har m ei t h e r, an d
w ill n ot dis t ur b di g e s t i o n .
Cut (or bite) small pie ces of f the comb and
chew it slowly, thoroughly. Use your te eth
to press the s we et, rich honey out of the
cells and suck out the honey. T here is no
other fo o d one could eat this way, and
this is the e xplanation for one of the m os t
unique ef fe c t s of comb honey, i.e. cleansing
the f rontal sinuses . T his is how the pleasant and the usef ul join to gether. Authentic
b e es wa x will not s tick to the te eth. Chew ing it will def i nitely clean the te eth and the
s aliv a will even e x tr ac t som e v itamin A f rom
it . T he pleas ant sm ell of wa x is las ting.
e r at in g e f fe c t , an d roy a l j e ll y a d ds to t h e
r an g e o f amino acids in honey. Compare d
to e x trac te d hon e y, co m b h o n e y has a d d e d
v a lu e. T h e h o n e y r ip e n e d w i t hin t h e ce lls
cove re d w i t h a t hin laye r o f w a x is n ot re l eas e d b e fo re i t is in t h e m o u t h . I t d o e s n ot
g e t in co nt a c t w i t h air, an d c ann ot a b s o r b
in dus t r ia l gas e s o r t a ke up p ar t i cl e s o f t h e
m ate r ials co ns t i t u t in g o ur m a chin e s an d
e quip m e nt . T his is t h e m o s t au t h e nt i c an d
nat ur a l h o n e y o n e c an g e t . T h e f a c t t hat
co m b h o n e y is un d e r a w a x cove r a d ds a
sp e cial p hy si c a l - ch e mi c a l s t imulus to t h e
e nj oy m e nt co m b h o n e y c an b r in g . T his e ffe c t is hard to e x p lain, b u t t h o s e w h o t r y
w ill in e v i t a b l e e x p e r i e n ce i t . A si gni f i c ant
p ro p o r t i o n o f co m b h o n e y is b e e s w a x (8 -10
HOW AND WHEN TO USE
HONEY?
W h en h on ey is us e d for it s h ealing ef fe c t s,
it may b e eaten jus t with a sp o on, in it s elf.
H on ey c an als o b e us e d to s we eten tea, un less th e tea is to o h ot .
A s a r ule of thumb, do n ot eat ver y much
h on ey at a tim e. It s b en ef it s sh ould r ath er
b e reap e d through re gular consumption .
Two or thre e teasp o onf uls a day is en ough .
D o n ot b e s tif f ! Alth ough it is re comm end e d, do n ot t ake daily h on ey int ake as an
ob ligation . E ating h on ey sh ould n ot b e a
b urden, b ut a s ource of p leasure, th e b asis
of p er man ent h ealth .
H ere are a few e xamp les on h ow to incorp or ate h on ey into your diet : For break f as t ,
spread h on ey on your bread or on your
bread and b ut ter, or eat bis cuit s with h on ey. You c an als o drink tea, cof fe e or milk
s we eten e d with h on ey.
For lunch, s we eten p as t a with w alnut or
p oppy s e e d with h on ey. Swe eten e d m eat
dish es are n ot k n ow n in tr aditional Hun garian cuisin e, b ut th ey are wor th tr y ing.
T h e re cip e of ro as t chicken with lem on and
h on ey, ro as t duck , ro as t b e ef and p ork ch op
made with h on ey des er ve re co gnition .
H on ey f acilit ates th e abs or ption and utili s ation of th e min er als pres ent in ve get a b les .
T h e combination of ve get ab les and h on ey
is n ot widespread yet , alth ough b oth th e
G er man c ar rot s oup and c ar rot milk shake
s we eten e d with h on ey are delicious .
S om e delic acies made with h on ey include
croiss ant with h on ey - w alnut f illing, h on ey w alnut bis cuit , w alnut cub es with h on ey,
teac akes made with h on ey, w alnut ro ll, w al nut ro ll with jam, w alnut b onb on, h on ey w alnut cream, w alnut c ake, h on ey and s our
ch er r y c ake, ch es tnut cream, p each cream,
s tr awb er r y cream, h on ey lem on c ake, al m ond c ake, ch es tnut c ake, ro as te d p eanut
c ake.
H on ey c an b e us e d in app le, s tr awb er r y
and or ange s alads and als o in th e dressing
of gre en s alads . D rink s made of b lueb er r y,
ch er r y, s tr awb er r y, r aspb er r y, re dcur r ant
and mint c an als o b e s we eten e d with h on ey.
A h on ey lem onade c an b e made of lem on,
or ange, gr ap ef r uit , r aspb er r y and re dcurr ant . In addition to th e well k n ow n m ead,
o cc asionally on e c an drink h on ey “p álink a”
or liqueur s made with h on ey, of which th e
m os t well - k n ow n are th e re cip es for p each,
s tr awb er r y, apricot , cumin, r aspb er r y, orange, re dcur r ant , b lack b er r y liqueur and
e gg - f lip. For a snack , add h on ey and f resh
app le, r aspb er r y or t angerin e to yo ghur t .
For a p leas ant drink , us e h on ey in a b anana
The hungarian honey
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RECIPES
may b e n e e de d by athletes in h eav y tr ain ing or for a sh o ck th er apy.
Por tions may b e m easure d simp ly by sp o on:
on e teasp o onf ul e quals ab out 5 gr ams,
w hils t on e sp o onf ul is ab out 15 gr ams . In
cer t ain c as es, t ak ing p o llen is m ore effe c tive as a preventive m easure, whils t in
oth er c as es it is m ore b en ef icial if us e d
as a fo llow - up treatm ent . Po llen is re com m en de d to prevent co ld and f lu, pros tate
comp laint s, anaemia, def icienc y dis eas es,
hy p er thy roidism and hy p er tension .
It is less ef fe c tive with high temp er ature,
b ut w h en th e fever is gon e, it is an e xcel lent m eans of h elping re cover y. T h e s am e
app lies to tr auma, b lo o d loss, pro longe d
h ospit alis ation and th e p erio d af ter child bir th . It is ver y us ef ul for preventing unde sir ab le side - ef fe c t s af ter r adioth er apy.
milk-shake. For af ter n o on tea, s er ve th e tea
with tea c akes ma de w ith h on ey. For dinn er,
any t y p e o f yo ghur t s we eten e d w ith h on ey
as well as co f fe e cream w ith h on ey or h on ey - c ake w ith p oppy s e e d would make an
e xcellent ch oice. It is a go o d idea to make
pres er ve d f r uit – app le, quince, p ear, re d cur r ant or gr ap e – w ith h on ey. For a light
dess er t , eat app le b ake d in h on ey. To b o os t
your app etite, this p ub lic atio n cont ains a
few tim e tr ie d re cip es .
USEFUL TIPS FOR POLLEN
CONSUMERS
How? How much? When?
• P o llen may b e eaten dr y, w ith s om ething
to drink .
• S om e like to a d d it to yo ghur t or f r uit
juice.
• F or b et ter t as te an d multip le ef fe c t s, mi x
p o llen w ith h on ey or h on ey an d prop o lis .
• T o make it at tr a c tive to children, a d d it to
milk s we eten e d w ith h on ey.
O ver weight p e op le may us e p o llen to f a cilit ate weight loss, whils t under weight
p e op le may us e it as a rob or ant . T h os e
w h o w ish to los e weight sh ould take it 10 15 minutes b efore m eals and rep lace din n er w ith p o llen . T h os e wh o wish to gain
s treng th sh ould eat as much as th ey c an
w ith a go o d app etite, and add th eir usual
p o llen int ake.
T h e re comm en de d p o llen int ake for chil dren and a dult s is n ot m ore than 20 gr. an d
20 -30 gr., resp e c tivel y. 45 gr ams p er day
Pork Rib in Grill Sauce
Chicken Barbecue with
Honey
Ingredients: a 2 kg lean pork rib, 2 onions, 2 cloves
garlic, 1,25 dl oil (preferably maize germ oil)
15 dag tomato puree, 5 tablespoons red wine
vinegar, 1 teaspoon salt, 1 teaspoon basil, 1 teaspoon thyme, 1 teaspoon mustard powder (or
mustard), teaspoon Tabasco sauce, 2,5 dl beef
soup (made from 1 cube), 10 dag honey, 4 tablespoons Worchester sauce
Ingredients: 1/4 cup butter, 1/2 cup orange juice,
1/2 cup honey, 2 spoons lemon juice, 2 spoons
finely chopped parsley, 1 spoon mustard flour,
2 whole chickens (approx. 1 1/2 kg each ).
Melt but ter, add all ingredients and simmer
for about 2 or 3 minutes. Let the soak cool
and pour it on prepared pieces of chicken
and leave for a few hours. Grill chicken pieces for 45 minutes and sprink le them of ten
with the soak . In the end, turn chicken and
grill for another 15 minutes.
Rinse wide pork chops under cold water and
dr y. Place them in a large saucepan. Finely
chop onions and garlic. Heat oil and simmer
onion and garlic. Add tomato puree, vine gar, spices, soup and honey and cook for 10
minutes while stirring. Spread sauce on pork
and place chops into preheated oven (ap prox 175 ˚C or level 2-3 in case of gas cooker) and roast for about an hour. Ser ve with
potato slices baked in a dish, and let tuce.
The hungarian honey
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Duck with Honey
French Honey Dressing for
Salads
Ingredients: 2,5 kg whole duck, small spoon salt,
1/2 small spoon paprika, 1/2 cup honey, 1/3 cup
orange liqueur, lemon juice, 1 1/2 spoon mustard
flour, 5 slices lemon, 5 slices onion.
Ingredients: 1/2 cup salad oil, 1/2 cup lemon
juice , 1/2 cup honey, 1/2 small spoon paprika, 1/2 small spoon salt, 1 clove chopped
garlic.
Clean duck and pierce sk in to make sure
fat can pour out while roasting. Mix lemon
juice with salt and paprik a, and rub the mixture on the duck inside and outside. Roast
duck in hot oven for 15 minutes, then re duce heat and continue roasting for another
hour. Combine honey, liqueur and mustard
and pour on duck several times while roasting. In the end, place lemon slices and on ion rings on duck and roast for another 15
minutes.
Put listed ingredients into a bot tle and seal
it. Always shake well before use. Do not keep
in refrigerator.
Dressing for Lettuce
Ingredients: 3 spoons wine vinegar, 1 small
spoon mustard, one chopped onion,
1/2 small spoon honey, 3 spoons salad oil,
1 small spoon salt, pepper.
Creamy Honey Cakes
Soft Honey Cake
Ingredients: 1 egg, 4 dag lard (or 5 dag margarine), 1 teaspoon baking soda, 2 tablespoons honey, 2,5 tablespoon milk, 15 dag
sugar, 45 dag flour.
Ingredients: 50 dag honey, 2 whole eggs,
2 egg yolks, 6 dag sugar, 50 dag flour, 1 teaspoonful baking soda, pinch of ground cinnamon, grated lemon peel, sliced almond to
sprinkle.
Cream: one pack of vanilla sugar mixed with
15 dag castor sugar, 20 dag margarine, 2 dl
milk , 2 tablespoon semolina, 4 tablespoon
apricot jam.
Warm up honey, add eggs and spices and
whip to foam. Add f lour gradually. Half of
the f lour may be r ye f lour or bread f lour. Mix
well. Grease and f lour bak ing form, place
dough in form and sprink le with thin almond slices. Bake for 30 minutes in medium
hot oven, at constant temperature. When
cool, cut into slices.
Cook egg, 5 dag margarine, 1 teaspoon baking soda, 2 tablespoon honey, 2.5 tablespoon
milk and 15 dag sugar for 5 minutes over
steam while whipping. While hot, add 45 dag
f lour. Knead on board, form four loaves and
leave for half an hour. Roll out dough and
bake each piece separately on the back of
greased baking sheet. To make the cream,
cook semolina in 2 dl milk , let it cool and
add sugar mixed with margarine. Stir well.
Spread apricot jam on first layer of dough,
and spread semolina cream on subsequent
layers. Place layers on top of each other and
apply pressure on cake. Sprinkle cake with
castor sugar and ser ve thin slices of cake.
Mix ingredients and pour on let tuce leaves.
The hungarian honey
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Tiramisu
Melon Surprise
Honey Apple Drink
Milk y Ambrosia Cock tail
Ingredients: 2 tablespoons ground cof fee,
3 egg yolk s, 4 tablespoons honey, 30 dag
mascarpone (Italian cream cheese), 3 egg
whites, 1 sponge cake layer, 1 tablespoon
cocoa powder.
Ingredients: 1 medium sized honeydew melon (add pulp to other fruits), strawberries,
raspberries, plums, ripe peach, redcurrant,
t wo spoons cognac (or brandy), honey to
taste.
For each person, mix one tablespoons of
honey with 2 tablespoons of lemon juice in
a 3 dl glass. Add apple juice until glass is
half full and dilute with soda water mineral
water. Drink instantly.
Ingredients: for each person, 2 spoons honey,
3 spoons orange juice, 3 spoons grapefruit juice,
1 mint leaf, 1-2 spoons broken ice.
Make cof fee from 2 dl water, filter and let
cool. Whip egg yolk s with honey and add
mascarpone. Add beaten egg whites to mascarpone cream. Pour 1/3 of cream into large,
f lat form. Place sponge cake layer on top
and soak with cold cof fee. Sprink le some co coa powder on top. Place rest of cream on
top and place form into refrigerator. Sprin k le with rest of cocoa before ser ving.
Wash melon well under running water, pat
dr y and cut a wineglass sized hole on the
side near the stem. Remove pulp through
hole. Fill melon shell with the listed
chopped fruits, and then add honey and co gnac until melon is full. Cover with cut of f
melon sk in and refrigerate for 2 to 3 hours.
Ser ve whole melon and cut carefully on table to make sure filling is not spoiled. Note:
do not fill melon with hard sk inned fruit
(e.g. apple, pear, unripe peach).
Mix fruit juices, add mint leaf, cover and
leave for about 1/2 hour. Add honey to milk .
Put broken ice into mixer, pour fruit juices
on top and gradually add honey and milk
through special hole while mixer is work ing.
Filter and drink .
Orange Milk shake with
Honey
Ingredients: 60 g honey, orange juice, juice
from 1/2 lemon, 1/2 litre cold milk .
Melt 2-3 spoonfuls of honey in warm milk ,
let it cool. Add fruit juices, rest of cold milk
and mix in a mixer.
The hungarian honey
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About the Honey Seal Band
Strawberr y Liqueur
Orange Liqueur
Ingredients: 60 dag honey, 1 kg strawberries, 3/4 litre
80° alcohol, cinnamon, 4 cloves, 1/2 litre water, a little tannic acid.
Ingredients: 60 dag honey, 1 litre water, 1,5 litre cognac (or premium brandy), 4 oranges, 4 cloves, pinch
tannic acid .
Place ripe strawberries (or wild strawberries), cinnamon and cloves into a bot tle,
pour alcohol onto fruit, seal bot tle with cellophane, and leave for six week s. Shake a
few times. Cook water with tannic acid and
honey, remove foam and let it cool. Add filtered fruit juice to honey s yrup, filter mixture and fill into ˝ litre bot tles. Seal bot tles
tight with cork . T he more it mellows, the
bet ter it tastes.
Peel three oranges, remove white sk in, and
chop pulp. Put pulp and four th whole orange into a bot tle, pour cognac on top and
let soak for 10 days. Make s yrup by cook ing
water with honey and tannic acid. Remove
foam and let the s yrup cool, then add s yrup
to fruit. Season with cloves and keep in a
warm place for another 10 days. Let it set tle
down, then bot tle.
The purpose of the honey seal band is to help buyers identif y
Hungarian natural honey on commercial sale.
How to Recognise the Honey Seal Band
What does “controlled”
mean?
The Hungarian National Association
of Beekeepers regularly conduc ts
random qualit y tests on sealed honeys. The samples are examined in
EU-accredited honey laboratories.
ID number
Each seal band includes a six- digit ID
number, also known as the beehive
ID code, designed to ensure that the
seal is only used by the authorised
beekeepers.
Hungarian honey
Sealed jars contain 100 % nec tar
honey from the Carpathian basin.
The qualit y of the produc t is guaranteed by the producer and is regularly checked by the Hungarian National Association of Beekeepers.
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Hologram = The Real Stuff!
The seal bearing the hologram symbol of the association is a guarantee that the seal band was issued by
the Hungarian National Association
of Beekeepers. The hologram is the
guarantee of authenticit y of the seal.
Agricultural Marketing Centre
H-1042 Budapest, Árpád út 51–53.
Mailing address: H-1325 Budapest, Pf. 25.
Tel.: (+36-1) 450-8800, Fax: (+36-1) 450-8801
www.amc.hu, e-mail: [email protected]
Source text: Apiary Product Council
Contact: National Beekeepers’ Association of Hungary
Address: 1094 Budapest, Viola u. 50.
Phone: (+36-1) 216-0015, 456-0377, Fax: (+36-1) 456-0378
www.omme.hu • [email protected]
Photos of foods and products: Hunyaddobrai Csaba, Food stylist
All rights reserved!
• Free copy •