Acacia honey or multyflowers? All important differences

Choosing the most suitable natural honey for the use you want to make of it can sometimes seem complicated. Often many of the doubts focus on two of the most widespread and well-known varieties: acacia honey or wildflower?

In this article we will delve into the origins of the two products, their organoleptic characteristics, the benefits they have on the body and how they can be used in the kitchen. We will better understand all the most important differences between acacia honey and wildflower honey, to choose with more awareness.

Which melliferous plants does it originate from?

Acacia honey comes from the nectar of the flowers of a tree that grows spontaneously in different areas of Italy, including Piedmont, where our Scoiattolo Rosso farm is based and where there are 85,000 hectares, between pure and mixed woods. It is often called gaggìa.

We are talking about the pseudoacacia locust tree, of the Fabaceae or Leguminosae family, native to North America, although now also naturalized in Europe for more than 400 years. A curiosity? The oldest black locust tree, as well as the first to be planted in 1601, still exists and can be seen. It is located in the center of Place Renè Viviani in Paris.

The flowers of the black locust tree pseudoacacia are white and gathered in hanging clusters. They have an intense scent, perceptible even from a distance. The period of full bloom in Italy is between the end of April and the beginning of May.

Multyflowers honey, on the other hand, as the word itself indicates, is produced with the nectar of different flowers. It is not a monofloral production and it is the bees who choose which flowers to draw from.

For example, our hives are located in an area of the Piedmontese Langhe between the municipalities of Roddino, Bossolasco and Cissone, in the province of Cuneo. Scoiattolo Rosso wildflower honey is dark because in that area there are mainly dandelion and cherry plants, which contribute to this particular natural color.

For us, this means protecting and respecting biodiversity: adapting to the rhythms and rules of nature; not vice versa. Wildflower honey, depending on the harvesting area, will therefore have different organoleptic characteristics and properties.

Organoleptic characteristics

Both varieties of honey are appreciated by most people, as they generally have floral, sweet and aromatic flavors and aromas, as opposed to chestnut honey, which is characterized by a bitter and persistent note on the finish.

Specifically, acacia honey has light colors ranging from straw yellow to more amber shades and its typical transparency. It crystallizes very slowly, maintaining a fluid texture for a long time; Both its smell and taste are light and delicate. It has low acidity and is the most widespread and sold monofloral honey in Italy.

Wildflower honey is complex and intense. Its depth depends on the spontaneous blooms from which the nectar has been drawn. For this reason, it can be fruity, floral or herbaceous, with a more or less accentuated sweetness. The color tones range from amber yellow to dark yellow and it has a dense consistency, which tends to crystallize over time.

Acacia or wildflower honey: properties and benefits

Honey is among the foods that, beyond its sweetness, is chosen for its beneficial properties. Let’s see together why acacia honey and wildflower honey are good for you and when it is appropriate to consume them as natural remedies.

Acacia honey tends not to crystallize due to its high fructose content, a property that makes this honey excellent as a sweetener for teas, herbal teas and infusions. It contains few enzymes and mineral salts, but a lot of chrysin, an anti-inflammatory and antioxidant flavonoid, with an effective anticancer action. It strengthens the immune system and is a natural energizer.

As for natural wildflower honey, as we have also seen for its organoleptic characteristics, the benefits depend on the blooms from which the nectar is drawn.

In general, it has antibacterial, anti-inflammatory and antioxidant properties. It helps the digestion and healing of flu states, calming coughs. Also suitable for children, as a completely natural source of energy.

How to use them in the kitchen

Given its sweet and floral notes, acacia honey is perfect for breakfasts with yogurt, fresh fruit, cereals or to add to the dough of soft cakes or shortcrust pastry base. However, it can also accompany cheese platters

Wildflower honey, precisely because of its eclecticism of tastes and aromas, is more versatile and easier to use for both sweet and savory recipes. For example, it is excellent for lacquering chicken drumsticks to be cooked in a pan, to make kale chips, to flavor shrimp together with oriental spices.

Acacia or wildflower honey: which honey to choose?

We have reached the end of our article where we have tried to answer the question “acacia honey or wildflower?”. Well, it depends on what flavor you are looking for or how you want to take advantage of their important beneficial properties. In any case, both the natural Scoiattolo Rosso acacia honey and the dark wildflower honey will sweeten your days, giving you a little pampering.