Honey

Descripción del producto

honey, sweet, viscous liquid food, dark golden in colour, produced in the honey sacs of various bees from the nectar of flowers. Flavour and colour are determined by the flowers from which the nectar is gathered. Some of the most commercially desirable honeys are produced from clover by the domestic honeybee. The nectar is ripened into honey by inversion of the major portion of its sucrose sugar into the sugars levulose (fructose) and dextrose (glucose) and by the removal of excess moisture. honey honey See all media Related Topics: beekeeping mead comb honey liquid honey creamed honey Honey is stored in the beehive or nest in a honeycomb, a double layer of uniform hexagonal cells constructed of beeswax (secreted by the worker bees) and propolis (a plant resin collected by the workers). Honeycomb is used in winter as food for the larvae and other members of the colony. It is commonly sold by beekeepers as a delicacy, or the wax may be extracted for various purposes. honeycomb honeycomb Bee on a honeycomb. © Comstock Images/Jupiterimages Grains and spices in bags, India. (Indian, vendor, market, food) BRITANNICA QUIZ Ultimate Foodie Quiz Have you ever eaten Lolla Rossa? Rarebit? Granadilla? This quiz goes way beyond meat and potatoes to test your food familiarity. Honey contains about *8 percent water, is water soluble, and may granulate between *0 and *5 °F (*0 and *8 °C). Somewhat acid, it has mild antiseptic properties and has been used in the treatment of burns and lacerations. One of the most easily assimilated foods, it is widely used in baked goods, candies, prepared fruits, cereals, and medicines. Honey was almost the only source of sugar available to the ancients and was valued for its medicinal benefits. It was used to make mead, a fermented beverage, and was mixed with wine and other alcoholic drinks. In Egypt it was employed as an embalming material. In India and other Asian countries it was used to preserve fruit and make cakes, sweetmeats, and other foods. Honey is mentioned in the Bible and in the Qurʾān. Get a Britannica Premium subscription and gain access to exclusive content. Subscribe Now The Editors of Encyclopaedia Britannica This article was most recently revised and updated by Adam Augustyn. baklava Home Entertainment & Pop Culture Food baklava food By The Editors of Encyclopaedia Britannica • Edit History baklava, Turkish, Greek, and Middle Eastern rich pastry of phyllo (filo) dough and nuts. Phyllo is a simple flour-and-water dough that is stretched to paper thinness and cut into sheets, a process so exacting that it is frequently left to commercial manufacturers. Baklava is among the most common sweets to serve for special occasions in modern-day Turkey and Greece and some Balkan countries. baklava baklava See all media Related Topics: almond honey walnut pistachio nut phyllo For baklava, *0 or *0 sheets of phyllo, each brushed liberally with melted butter, are layered in a baking pan with finely chopped walnuts, pistachios, or almonds. After the pastry is baked, it is drenched with a syrup of honey and lemon juice. Cinnamon, ground cloves, cardamom, or rosewater may flavour either the filling or the syrup. Boiled crawfish is a popular Cajun dish. BRITANNICA QUIZ Foods Around the World: Fact or Fiction? Food can be more than just tasty. See what else you know about your favorite fare. The Editors of Encyclopaedia Britannica This article was most recently revised and updated by Kara Rogers.