Have You Ever Really Tasted Honey?

We hadn't. Not really.

We'd eaten plenty of honey, of course. On toast, in tea, over yoghurt, straight from the spoon.

But it wasn't until we started tasting different honeys side by side that we began to notice how different they could be.

Some were light and floral. Some were deep and rich.

Some had a fruity character, while others left a warmth that stayed around for a while.

We started paying more attention.

And that changed the way we tasted honey.

Start with what you see

Before tasting, look at the honey.

Some are pale and golden. Others are deep amber or much darker.

Some are clear and runny. Others are thick, cloudy or crystallised.

We don't think colour tells you everything about a honey. But it is a good place to start noticing.

Then take a moment to smell it

This was something we often skipped.

Take a little honey on a spoon and bring it close to your nose.

What do you notice?

It might be floral. Fruity. Woody. Warm. Earthy.

Or perhaps you don't notice much at first.

That's fine too.

The more honeys we tasted, the more we realised that the aroma can tell us quite a bit before we even taste it.

Now taste it

Take a small amount and let it sit on your tongue for a moment.

What do you notice first?

Perhaps it's simply the sweetness.

Then, as the sweetness settles, something else might come through.

A floral note. A little fruitiness. Something richer or deeper.

There isn't a right answer.

We found that the more we tried to identify exactly what we were tasting, the less we noticed. It was easier to simply ask ourselves:

Do we like it?

Notice the texture

Honey isn't always the same.

It has a complex texture!

Some are light and runny. Others are thick and slow. Some are creamy or crystallised.

The texture changes the experience too.

A crystallised honey can feel completely different from a liquid one, even before the flavour changes.

It's another reminder that honey isn't a standardised product. It can look, feel and taste different from one jar to the next.

Taste two honeys together

This is where it became really interesting for us.

Try two honeys side by side.

A Jarrah and a Red Bell, for example.

Taste one. Then the other.

Which is lighter?

Which is richer?

Which has more floral character?

Which one stays with you longer?

You don't need a tasting sheet or a list of complicated flavour words.

Just notice the differences.

The more we tasted, the more we realised there was more to honey than sweetness.

There isn't a right way to taste honey

You might prefer a light, floral honey.

Someone else might reach for something darker and richer.

You might like crystallised honey spread on toast, while someone else prefers a runny honey stirred into tea.

That's the enjoyable part.

We're not trying to become honey experts.

We're simply learning to pay a little more attention to something we have been eating for a very long time.

The next time you open a jar, try tasting it before putting it on your toast.

Take a little.

Notice the smell. The texture. What comes first, and what stays.

You might notice something you hadn't noticed before.

Have You Ever Really Tasted Honey?