Liquid honey:
I easily find this honey everywhere. When I travel abroad, I notice that most countries seem to have no lack of it. Liquid honey has been filtered to remove to remove fine particles, pollen grains, and air bubbles, and heated to melt visible crystals after being extracted from the honey comb by centrifugal force or gravity. Because liquid honey mixes easily into a variety of foods, its uses are diverse. It is used as a syrup for pancakes and waffles and in a wide variety of recipes, and it’s especially convenient for cooking and baking.
3. Cream honey:
If you are one of those who complain that honey is messy to use, cream honey would be an excellent alternative to liquid honey. Cream honey, also known as whipped honey, spun honey, granulated honey, or honey fondant, is found in the market in a crystallised state. It has one part finely granulated honey blended with nine parts liquid honey. The crystallisation is controlled in such a way that at room temperature, the honey has a smooth consistency and can be spread like butter.
Source: http://www.benefits-of-honey.com.
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