Beemaster's International Beekeeping Forum
BEEKEEPING LEARNING CENTER => CRAFTING CORNER => Topic started by: adamant on October 07, 2014, 06:51:13 am
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if you have a infused honey please share! any flavor
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When making creamed honey I put about 1 part to 10 seed and a heaping tablespoon of cinnamon per total pounds. Adjust from there. Very popular item for my honey sales.
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I have made habanero honey numerous times. I chop up about 4 habaneros per cup of honey I slowly heat on the stove , being careful not to destroy all the good stuff by warming it up too much, until I get the desired heat. I then strain the honey. People love it. At Thanksgiving, the teenagers were eating it on the turkey.
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I have made habanero honey numerous times. I chop up about 4 habaneros per cup of honey I slowly heat on the stove , being careful not to destroy all the good stuff by warming it up too much, until I get the desired heat. I then strain the honey. People love it. At Thanksgiving, the teenagers were eating it on the turkey.
Would you be willing to share the actual recipe for this? My family loves spices stuff so this would be a special treat.
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I have long sought a way to preserve the scent of gardenias. No luck with oils or tinctures, but with honey? Oh yes. That delightful scent is perfect!
I also enjoy adding a single madagascar vanilla bean and a real cinnamon stick to a jar. Perfect every time. The cinnamon is just strong enough to use for a lip plumper or in tea.
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@Bakersdozen
4 habenaros per cup of honey
Do you leave the habenaro in the honey or strain it out?
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4 Haberneros per CUP?!?! seriously? I make salsa...and I use like 2 habeneros off my bush per GALLON to make what is considered "hot" salsa.....The capsacian oil must diffuse way differently in the honey than it does in the salsa.
For those interested in a "heat" comparison...Not all peppers pack the same punch. In 1912, chemist Wilbur Scoville developed a measure of the ?hotness? of a chili pepper called the Scoville Organoleptic Test. A pepper?s pungency is measured in multiples of 100 units and refers to how much sugar-water was needed to dilute the pepper to a point where the tasters could no longer taste (feel) the heat.
Sweet bell pepper ? 0 units
Jalapeno ? 2,500 to about 8,000 units
Cayenne ? 30,000 to about 50,000 units
Red Savina Habanero ? 350,000 to about 577,000 units
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My favorite is honey infused with honey... :)
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Agreed MB ;-)