Runny, creamy or solid – it is not just the consistency but also the colour and the taste of the honey that is dependent upon the blossom used for collection and also the starting material. The spectrum of colours ranges from white via light yellow, yellow, beige colours and brown up to greeny-black. In general, blossom honey is likely to be lighter in colour, more solid and sweeter, whilst honeydew honey (forest honey) is mostly darker in colour, more liquid and drier in taste. The intensity of the aroma generally increases with the darkness of the colouring.

If the honey is primarily from one blossom or plant type it is known as monofloral or type honey. If there is a specific amount of blossom pollen in the individual honey then the type honey is named after the generic type of plant. Dandelion, clover and lime blossom – each type has its own typical aroma. Mixed honey is produced from honey from different types of plants.

The classification of honey is according to the method of production:

• Spun honey is the most common variety since the 20th century. The progeny-free combs have the caps removed and the removable frames are then spun in a honey-spinner.
• Drip honey is extracted by allowing the combs, free of progeny and with the caps removed, to drip out the honey.
• Pressed honey is produced by pressing the progeny-free combs without first removing the caps. Its high levels of pollen and water mean that it does not last as long as spun honey.
• Comb or sliced honey remains in the capped combs. Complete combs or sections of combs can be purchased commercially.