From time to time, I buy a jar of Chinese honey. It makes sense. After all, I live in China. Why not buy local? Of course, Chinese products are often suspect in some way – many Chinese folks I’ve spoken to are suspicious of honey coming from their own country, and as I’ve written about before, they have a reason to be. But I’ve also written that it’s impossible for us to avoid toxins completely given what we, as humans, have done to our world. So Chinese honey and whatever chemicals it contains makes their way into my kitchen.
This time round, I secured a jar of acacia honey. One of the more common monofloral honeys, this honey comes from the false acacia tree (洋槐 yáng huái – black locust tree or Robinia pseudoacacia). The tree grows in warmer climates in Europe and North America, but it also grows in China. The honey is usually rather light in colour, but can have an amber hue (particularly if it has been pasteurized) like in the jar you see here.
Acacia honey has a higher fructose content than most honeys. As a result, it tastes sweeter – you will likely need less to sweeten your tea – and it probably won’t crystallize like most honeys will over time.
See other posts on my Chinese honey adventures: