داستان عسل
I remember a night when I didn’t sleep, I heard the butterfly say to the candle
My love is burning. Why are you crying and burning?
Say, my poor fan, go away, my sweet friend.
Sweetness is coming from me. Farhadam is on fire.
Properties of honey
Asal, which is the original Persian equivalent of Angbin; It is a valuable material that has ancient roots in our literature and religions. Due to the presence of organic and mineral substances, natural sugars and various vitamins, this energizing substance has many nutritional and even therapeutic properties.
The properties of high-quality honey have a pleasant taste and aroma, which is not always the same or uniform due to the feeding of bees from different plants, and it depends on the dominant plants of the location of the beehive.
In the winter season, when the volume of flowers is greatly reduced in different regions; Beekeepers are forced to feed the bees with sugar syrup to survive. If these beekeepers have the ability to move the bees to tropical areas or feed the bees with their own produced honey, the honey will be much better. Unfortunately, some beekeepers feed their bees permanently with sugar in order to make more profit. The high-quality type of this type of honey (permanently fed with sugar) is called agricultural honey. Another type of honey, the use of which not only does not have therapeutic properties, but also causes various diseases, is called industrial honey, which is prepared by factories without the intervention of bees. If this honey is sold as natural honey, it will be an unforgivable adulteration. Industrial honey is used in chocolate factories due to its cheapness.
The only sure way to distinguish natural honey from agricultural or industrial honey is to use well-equipped laboratories. Some people order methods to identify high-quality honey that do not have a solid scientific basis.
What is called (precipitation) or (sugaring) and because of the presence of the word sugar in the mind, evokes the fact that honey is fake, it is nothing but the phenomenon of (crystallization) or (crystallization) of natural sugars in honey, and it is one of the properties of high-quality honey, which is called (rubbing). If the honey experiences a temperature above 45 degrees Celsius, it will no longer rot, but with this process, all the enzymes and useful substances in the honey will be destroyed. If honey is kept at a temperature of about 20 degrees, it will not turn rancid in a short period of time, and if it stays at a temperature of about 35 degrees for almost a day, it will return to its normal form without losing its general properties. In most European countries, honey is sold and consumed in a runned form.
Honey does not spoil, to the extent that it does not have an expiration date if the storage conditions are appropriate (temperature around 20 degrees and away from direct light).