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Heating of Honey-Chef Manjit Gill

The technical definition of raw honey. To understand that, it’s important to first understand what happens inside a beehive. When honeybees are at work, their collective body temperature rises and consequently warms their work area – that is, the honey hive and same is warming of Honey. The temperature of an active hive, therefore, is about 95ºF / 35ºC)and the honey is stable and “alive” – or rather, the enzymes in honey that give it the nutritional and beneficial qualities are alive. As long as the temperature of honey does not significantly rise more than 95ºF / 35ºC, the honey is fine and alive.
Many people misunderstand the concept of heating honey. There’s a myth that any heating whatsoever is harmful. But even the bees heat honey. During the dead of winter, honey can freeze inside the hive, and as clusters of bees move about their stock of food, they will reheat as necessary to feed off their comb. During the summer, the bees do not need to heat the honey, but the temperature is still about that 95ºF / 35ºC as long as they are working near the honey. The issue is that they heat the honey very gradually.
The flash-heating, and this sudden microwave heat destroys the enzymes and chemically changes the honey. It’s still sweet, but it’s now chemically more like a processed sweetener. In some cases, the taste may even be different. Even without any noticeable changes, the honey has lost all its nutritional value and is no longer raw.
Honey – is known as Madhu, Shahad in our ancient scriptures, meaning ‘perfection of sweet. Several rock paintings in caves in central India depicting Bee Hives and Honey collection. Most of these dates back to the Mesolithic era – 15000 to 11000 BC. In the Ramayana which is about 4000 years old there are elaborate description of Madhuvana the Bee Garden. Honey has been used since ancient time in India, Egypt, Greek, Biblical time, Prophet Mohammad himself spoke of the healing power of Honey.
It is also described as a blend of all the Nectar of many flowers. The knowledge of Honey represents “ oneness of everything”. The honey bees works very hard to create such a nectarine substance, perhaps we can now acknowledge their contribution to global wellness. Thank you Honey Bees.
Types of Honey and important precautions tomorrow………….

Honey continue…….
Four types of honey are described majorly in Ayurveda depending on the type of bee and the nectar from kind of flowers on which collects it.
Pouttika – This honey is collected by very large bees from the nectar of poisonous flowers. It causes gout and burning sensation in chest. It is also sedative and reduces fat.
Bhramara – This honey is collected by large bees, its heavy and not easily digested. It is slimy, sticky in texture and excessively sweet. This and sticky in nature.
Kashaudra – Honey collected by medium sized honey bees light and cold in nature. easy to digest and anti obsessive.
Makshika – Honey collected by small honey bees very light and dry. It is lighter than Kashaudra and easily digestible. Especially beneficial for asthma, cough and obesity.
Amongst all the above “Makshika” is considered as the best type Honey with immense medicinal properties.
Important precautions which should always be observed:
a. Honey should never be heated.
b. Honey should not be mixed with hot foods
c. Honey should not be consumed when you are working in hot environment where you are exposed to more heat.
d. Honey should never be mixed with Desi Ghee, rain water, pungent foods, and fermented beverages like whisky, rum, brandy etc. and mustard. Honey includes nectar of various flowers of which some may be poisonous. Poison has hot qualities in nature. When honey is mixed with hot and spicy foods the poisonous properties get enhanced and cause imbalance in the body and leads to diseases
Honey tastes Sweet and astringent. Some honey tastes sweet , sour or pungent in nature after digestion.


7th IFCA International
Chefs Conference