Frequently Asked Questions about Honey
1) Where can I buy
Lord Byron’s Honey is available in supermarkets and grocery stores in the Maryland & D.C. area (Locations)
2) Why does foam form on honey?
A natural and harmless accumulation of air bubbles appears as white foam that rises to top of the jar. It does not affect the taste or quality of the honey.
3) Why does honey granulate?
Honey has a tendency to granulate due to its natural properties. Granulation does not affect the taste or purity of honey. It can be restored to liquid form by placing the jar in a pan of very warm water.
4) Where should I store my honey?
Store your honey in a dry cupboard. or in full sun light Do not refrigerate honey. Cold temperatures hasten granulation.
5) Is honey pasteurized ?
No. Honey does not benefit from pasteurization because it is naturally low in bacteria and other microbes all our Honey is Raw and Natural.
6) Does honey contain gluten?
No. Honey contains no wheat products.
7) Does honey contain fat or cholesterol?
No. Honey is primarily composed of carbohydrates.
8) Does honey contain sulfates or sulfites?
No. Honey does not contain sulfates or sulfites.
9) Does honey contain citric acid?
Honey may contain trace amounts of citric acid that occur naturally. None is added.
10) Is honey natural sugar?
Yes, honey is natural sugar and is easier to digest. Honey is 100% pure and natural. It is made entirely by honeybees from flower nectars. No ingredients are added by humans.
11) What is infant botulism?
Honey should never be given to infants under the age of 1 year old. Honey, and other raw agricultural products, may contain a small number of spores called Clostridium botulinum. These are the same organisms that cause botulism. The spores don’t thrive in the intestines of adults and older children. In the young stomachs of infants, the spores are able to grow, possibly causing a serious form of food poisoning known as infant botulism. For older children and adults, honey is unquestionably safe.
12) Medical Advice?
For all inquiries regarding the use of honey in medical conditions such as diabetes, weight control, etc., please consult your physician.
13) Why does an 8 oz. jar of honey only yield approximately 3/4 cup?
The weight on the label on a jar of honey pertains to the net weight of the honey inside the jar, not the liquid measure. Use the table below to convert our standard jar sizes to the equivalent liquid measure.
14) I like to substitute honey for sugar when baking. Do you have any guidelines that can help?
By experimenting, honey may be substituted for granulated sugar in baked goods, cup for cup, with the following alterations to the recipe:
For each cup of honey used, reduce the amount of liquid in the recipe by ¼ cup.
Add ½ teaspoon baking soda for each cup of honey used. This will neutralize honey’s acidity and help the food rise.
If the recipe contains sour cream or sour milk, however, you can forego adding baking soda.
Reduce the oven temperature by 25 degrees Fahrenheit to prevent over-browning.
When using honey in jams, jellies, or candies, increase the cooking temperature just a bit to allow the extra liquid to evaporate.
