Short, clear explanations of the terms you'll find on honey labels, at the market and in our product descriptions.
If you know the difference between a monofloral honey and wildflower honey, or that crystallisation doesn't mean honey has gone off, you choose with more confidence. We use these words in our product descriptions and at the market – here you'll find what they mean, all in one place.
A very light, mild single-variety honey made from the nectar of acacia (black locust) blossom. Thanks to its high fructose content, it is the last of all honey varieties to crystallise and can stay runny for years. Hungarian acacia honey has been a Hungarikum since 2014.
Read more: A guide to honey varieties: from acacia to honeydew honey
Related product: Acacia honey
Flower pollen that the bees carry home in tiny clumps on their legs. It is the bees' main source of protein; they gather the most of it in spring.
Read more: How does nectar become honey? From flower to jar
Read more: The life of a honey bee colony: summer bees, winter bees, the queen and the dance
Read more: Are bees really dying out? Pollination and bee protection, by the facts
Related product: Bee pollen
The substance produced by the wax glands of young worker bees, from which the bees build their combs. Beekeepers get it mainly from the wax caps cut off during extraction; it is used to make comb foundation and candles. It melts at around 62–64 °C.
Read more: The hive’s other treasures: bee pollen, propolis, royal jelly and beeswax
Read more: Mead: one of the world’s oldest drinks – and what the word reveals
A dark, slightly bitter single-variety honey with a bold flavour, made from the nectar of sweet chestnut blossom. It is extracted in June and July, while the chestnut is in bloom.
Read more: A guide to honey varieties: from acacia to honeydew honey
Related product: Chestnut honey
The community of bees living together in one hive: a single queen, tens of thousands of workers and, in summer, the drones as well.
Read more: The life of a honey bee colony: summer bees, winter bees, the queen and the dance
Read more: The beekeeping year: what does a beekeeper do from January to December?
Read more: Are bees really dying out? Pollination and bee protection, by the facts
Honey that has crystallised into a fine-grained, spreadable texture. Some honeys turn creamy on their own – rapeseed honey, for example, within a few weeks – while others are made creamy by stirring.
Read more: Why does honey crystallise, and what should you do about it?
Read more: Honey tasting at home: how to get to know the flavours of different honeys
Related product: Rapeseed honey
A natural process in which the glucose in honey separates out as crystals and the honey sets. It is not a sign of spoilage. Honeys rich in glucose (such as rapeseed) crystallise within a few weeks, those rich in fructose (such as acacia) only slowly. Honey can be melted again in a lukewarm water bath of no more than 40 °C.
Read more: Why does honey crystallise, and what should you do about it?
Read more: Does honey go off? How to store it properly
Read more: How to spot fake honey
Honey taken from the comb by extraction and then strained. The vast majority of honey sold in shops and at markets is extracted honey, and in Hungary this (pergetett méz) is also the official name on the label.
Getting the honey out of the comb. The beekeeper removes the wax caps from the cells, then puts the frames into a honey extractor, which spins them so the centrifugal force throws the honey out of the cells. In Hungarian it's called pergetés; in everyday speech many people say pörgetés, but pergetés is the accepted written form.
Read more: Does honey go off? How to store it properly
Read more: How does nectar become honey? From flower to jar
Read more: The beekeeping year: what does a beekeeper do from January to December?
The colony's home: the box in which the bees build their combs and from which the beekeeper takes the honey.
Read more: The life of a honey bee colony: summer bees, winter bees, the queen and the dance
Read more: The beekeeping year: what does a beekeeper do from January to December?
Read more: A bee swarm in your garden: why bees swarm, and what to do
The structure of hexagonal cells that bees build from wax. They store honey and pollen in the cells and raise their brood in them too.
Read more: How does nectar become honey? From flower to jar
Read more: The hive’s other treasures: bee pollen, propolis, royal jelly and beeswax
Read more: A bee swarm in your garden: why bees swarm, and what to do
Honey made not from flower nectar but from honeydew – the sweet secretion of insects living on trees such as pines, which the bees collect. It is dark, with a bold flavour, and isn't produced every year.
Read more: A guide to honey varieties: from acacia to honeydew honey
Read more: Honey tasting at home: how to get to know the flavours of different honeys
Related product: Pine honey
An official Hungarian label for outstanding Hungarian national treasures. Hungarian acacia honey has been a Hungarikum since 2014.
Related product: Acacia honey
A light, unusually fragrant, rare Hungarian single-variety honey made from the nectar of common milkweed (known in Hungarian as selyemkóró, or popularly selyemfű). It is extracted in June and July, while the milkweed is in flower.
Read more: A guide to honey varieties: from acacia to honeydew honey
Related product: Milkweed honey
Honey that comes mostly from the nectar of a single plant – such as acacia, rapeseed, milkweed or chestnut – which gives it a characteristic colour, taste and scent. Its opposite is wildflower honey.
Read more: Why does honey crystallise, and what should you do about it?
Read more: How does nectar become honey? From flower to jar
Read more: A guide to honey varieties: from acacia to honeydew honey
The sugary liquid produced by flowers. The bees collect it, reduce its water content in the hive and turn it into honey with enzymes.
Read more: How does nectar become honey? From flower to jar
Read more: A bee-friendly garden and balcony: what to plant for flowers from spring to autumn
The period when a plant is in bloom and the bees gather its nectar in large quantities. Each nectar flow gives a single-variety honey: the acacia flow, for example, is at the end of May and the beginning of June.
Read more: The life of a honey bee colony: summer bees, winter bees, the queen and the dance
Read more: The beekeeping year: what does a beekeeper do from January to December?
Read more: Are bees really dying out? Pollination and bee protection, by the facts
Honey sold directly by the beekeeper from their own apiary. The buyer knows who produced it and where, and can ask the beekeeper directly about the variety, the season and how to use it.
Read more: How to spot fake honey
Read more: What a honey label tells you – with the new 2026 rule
Read more: Hungarian honey in numbers: beekeepers, harvest, exports and prices
A resinous substance the bees collect from tree buds and use to seal gaps in the hive and keep it clean. We collect it in summer; it is used to make our propolis tincture and our honey with propolis.
Read more: The life of a honey bee colony: summer bees, winter bees, the queen and the dance
Read more: The hive’s other treasures: bee pollen, propolis, royal jelly and beeswax
Related products: Honey with propolis, Propolis tincture
A light single-variety honey extracted in April and May, while the rapeseed is in bloom – the first extraction of the year. It crystallises into a creamy texture within a few weeks, so it spreads easily.
Read more: A guide to honey varieties: from acacia to honeydew honey
Related product: Rapeseed honey
Honey whose water content the bees have brought below 20 per cent in the hive and which they have sealed in the comb cells with a wax cap. Only ripe honey is worth extracting, because unripe honey with a high water content can ferment.
Read more: Does honey go off? How to store it properly
A milky secretion produced in the glands of young worker bees and fed to the larvae and the queen. It can only be collected in small quantities, which makes it a rare bee product; it is collected in spring and early summer, while the colonies are building up.
Read more: The life of a honey bee colony: summer bees, winter bees, the queen and the dance
Read more: The hive’s other treasures: bee pollen, propolis, royal jelly and beeswax
Related product: Royal jelly
The natural way a colony reproduces: the old queen flies off with roughly half to two thirds of the workers to look for a new home, and a new queen takes over in the old hive. In Hungary, bees swarm mainly in May and June. A resting swarm is gentle; catching it should be left to a beekeeper.
Read more: Honey at a Hungarian Christmas: honey wafers, poppy seed guba and gingerbread
Read more: Bee or wasp? How to tell them apart, and what to do if you get stung
Read more: A bee swarm in your garden: why bees swarm, and what to do
Honey gathered from the nectar of several plants at the same time. Its colour and taste can change from year to year, and even from one nectar flow to the next – which is what makes its flavour so varied and rich.
Read more: A guide to honey varieties: from acacia to honeydew honey
Read more: Baking and cooking with honey: tips and a little gingerbread history
Related product: Wildflower honey
Got a question about honey? Have a look at the frequently asked questions, or just get in touch.
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