miere

Miere is the sweet, viscous substance produced by honey bees from nectar collected from flowers or honeydew. It serves as a primary carbohydrate reserve for the hive and is harvested by humans for consumption. In beekeeping, worker bees enzymatically transform nectar, reduce its water content, and deposit the product in honeycomb cells, where it is later sealed with wax.

The composition of miere is mainly sugars, especially fructose and glucose, with water content typically around 17–20% though this varies. It contains trace amounts of minerals, vitamins, amino acids, and organic acids, and has an acidic pH generally between 3 and 4.5. Depending on floral source and processing, miere can vary in color from nearly colorless to deep amber and in flavor from mild to robust. Crystallization is a common physical change that occurs over time, influenced by the relative amounts of glucose and fructose.

Production and processing: in apiculture, frames containing capped honey are harvested and the honey is extracted, filtered, and bottled. Raw miere can be warmed gently to facilitate flow or to delay crystallization, but excessive heat can degrade aroma and enzymes. Proper storage in sealed containers away from heat and moisture helps maintain quality.

Varieties and naming: miere is categorized by floral source, such as acacia, clover, orange blossom, buckwheat, or as blends. Monofloral honeys have distinctive flavors and colors, while polyfloral varieties combine nectar from multiple plants.

Uses and nutrition: miere is used as a natural sweetener, flavor enhancer, and, in traditional contexts, for certain health-related applications. It provides dense calories from sugars and contains only small amounts of micronutrients. It should not be given to infants under one year due to the risk of botulism.