I wanted to discuss honey as I am reading alot about the use of honey in Morrocan recipes. Where I grew up in Miami Fl there was orange blossom honey, it is a superior honey and the taste is quite exqusite I prefer it over all others.
When my family relocated to Alabama in my teenage years there was a local wild honey (it had no special name) and it had a taste I could barley tolerate.
Now my father tells me of 2 honeys he loves 1 is Sourwood honey I can get it here in N. Ga. the other is Tupelo honey, and it can be found in Florida.
I am in the process of getting together an assortment of honeys to cook with and would like it if any of you can recommend some others besides the ones I have allready mentioned that may be worth my while to get.
The honey that is mentioned in Morrocan cooking sounds like something I would not be fond of as the very explanation of it's flavor turns me off, I am hopeful that I can substitute it with a different honey and not compromise the recipe too much!
I'd appreciate any input any of you may have on the subject!
Cathy
P.S. Just in mentioning honey I am wondering what each of your experiences have been with honey bees so far this year? I have not seen many at all. Although I have a very active colony of carpenter bees that are in and around my shed, drilling holes and dive bombing our heads (funny little tricks they like to play!) hope they are doing some pollinating in my garden while they are hanging around as I would appreciate it. But let me know what you think.

from my notes:

Whole-Comb
This is the bee product straight from the hive. This is the most unprocessed form in which honey comes, being found as large pieces of waxy comb floating in raw honey. The comb itself will contain many unopened honey cells. Raw
This is unheated honey that has been removed from the comb. It may contain bits of wax, insect parts and other small detritus. Filtered
This is raw honey that has been warmed slightly to make it more easy to filter out small particles and impurities. Other than being somewhat cleaner than raw honey it is essentially the same. Most of the trace amounts of nutrients remain intact. Liquid
This is honey that has been heated to higher temperatures to allow for easier filtering and to kill any microorganisms. Usually lighter in color, this form is milder in flavor, resists crystallization and generally clearer. It stores the best of the various forms of honey. Much of the trace amounts of vitamins, however, are lost. Crystallized or Spun
This honey has had some of its moisture content removed to make a creamy, spread. It is the most processed form of honey

Honey comes in a number of flavors. Some examples:
Alfalfa: mild flavor and aroma, excellent table honey
Avocado: amber-colored with caramelized molasses flavor and flowery aftertaste.
Basswood: light colored honey with distinctive bite
Blueberry: Amber-colored, moderate fruity flavor with a delicate aftertaste
Buckwheat: very dark amber color, pungent flavor with sharp, medicinal taste
Clover: light colored, sweet, flowery taste, very mild with spicy cinnamon aroma
Eucalyptus: Light Amber color, sweet aroma and flavor, with herbal undertones
Fireweed: Almost clear colored, mild, spicy flavor with subtle tea-like notes
Orange Blossom: light orange-amber color, sweet, fruity taste reminiscent of orange blossoms.
Sage: very light amber color, thick and viscous with a clover nectar flavor. Slow to crystallize so has long shelf life.
Sourwood: light amber color, sweet, spicy anise aroma and flavor
Tupelo: Amber colored, smooth honey with complex bouquet, and rich herbal, fruity flavor. Like sage is slow to crystallize so has long shelf life.

You're the best Mama! Very informative thanks a million!

Anytime! Enjoy!

I have always been partial to apple blossom and clover honey myself. I use it in bread quite often.