What is the Difference

What are the Differences Between Peppercorns?

September 4, 2018 by Eric Samuelson 2 Comments

Alton Brown refers to the peppercorn as the King of Spices. And it truly is.

What is the most commonly used spice in American kitchens? There is no competition to the peppercorn.

The sad truth is that most American kitchens are full of a pre-ground black pepper that long ago lost it’s spice. If you have never had freshly ground black pepper then your taste buds have never lived. It’s time to start living!

In this post, I am going to cover all things peppercorns: what it is and what types are out there.

What is the Differences in Types of Peppercorns

This is the original image I used in this post when it was first published in February 2010. I did a major update in September 2018 with new information and all new photos. I wanted to keep this one around for nostalgic. Plus I still like it. Pictures from left to right – pink peppercorns, schezuan peppercorns, smoked peppercorns, green peppercorns, black peppercorns, white peppercorns

What are Peppercorns?

Peppercorns are the fruit of a vine called Piper Nigrum. You can find this vine growing in Asian countries with warm climates like India, Malaysia, and Indonesia. European countries spent years trying to find better spice routes to these lands to get their pepper fix. Actual wars were fought over peppercorns.

Peppercorns contain violate oils. When you crack them the oils are released and they flavor your food. Once cracked the oils will begin to dissipate, which is why you don’t want to buy ground pepper- you want to grind it yourself.

There are different types of peppercorns available. They differ based on the way they are harvested and then treated. Below you will find all of the peppercorns that are Piper Nigrum.

Black Peppercorns

By far the most popular, black peppercorns are picked before they berry has fully ripened. They are then allowed to dry in the sun. Oxidation then takes place which turns the berry black. This process also brings additional flavor and spice to the peppercorn giving them their bite.

I currently have some amazing Kampot Black Cambodian Peppercorns that I got from the Spice House in my spice cabinet.

White Peppercorns

White peppercorns are made when the skin of the peppercorn is removed, which leaves the inner white part. Have you ever noticed when you cracker black pepper you see white color. The black color is only skin deep.

I find that white peppercorns do not as complex flavor as black. So why use them? Well it’s good for dishes that are pale in color. If your making a light colored soup, it will be much more attractive to use white pepper. Plus there are dishes were I appreciate their flavor over black. That is for sure the case when I am making potato leek soup – it’s so good.

Green Peppercorns

Green peppercorns come from berries picked young while they are still green. They are then dehydrated. I would describe the flavor of green peppercorns to be more herbaceous. They taste more “green”.

Sometimes you will find green peppercorns that come in a brine that can include just salt and water or sometimes vinegar. They are sold near the caper at the grocery store.

Red Peppercorns

Red peppercorns are the fully ripened berry with the skin remaining and no oxidation allowed to take place. Since they are being allowed to fully ripen they take longer to produce thus are most expense.

I have never seen them in the store before or anywhere until recently. As I was looking at all the spices available on the Spice House website I came across red peppercorns from Cambodia. I just had to try them. Lucky for me, the good people at Spice House were kind enough to send along some samples.

What is a red peppercorn like? Since the pepper is allowed to come reach it’s peak maturity like any berry the flavor is sweeter and more fruity tasting. I also find it to have more of a floral element. It doesn’t quite have the same bite you get from black peppercorns. I think it’s quite tasting and worth having along side your black peppercorns – maybe even dedicate a grinder to it.

As I mentioned the red peppercorns I tried were from Cambodia. That is pretty significant as Cambodia’s peppercorn industry was decimated during the reign of the Khmer Rouge in Cambodia. It took decades after their reign of terror ended to revive the pepper industry. People are returning and getting back to growing peppercorns and reviving the work of their ancestors. It’s truly a great story and I am so humbled to have the chance to try the fruits of their labor.

Ceylon is the name given to peppercorns from Sri Lanka. I often see it the most with white peppercorns but also cinnamon. Sri Lanka was known a Ceylon during British Colonial rule.

Other Names for Peppercorns

Besides the type of peppercorns just mentioned above, you may encounter some other names attached to your peppercorns, such as smoked or Tellicherry. Here some explanation of these terms:

Name	Descrption
Smoked	These peppercorns have been smoked. I have yet to find a truly great smoked peppercorns but I am hoping to track some down. If your a company that sells them leave a comment I would love to try yours!
Tellicherry	I once thought these peppercorns come from a place in India – Tellicherry. I came to find out that this only indicated sizes. The largest sized peppercorns are sold as Tellicherry. The larger size peppercorns have strong aroma that people go wild for.
Malabar	Pepper that is grown on the southwest coast of India. This is where it is believed Piper Nigrum originated from.
Ceylon	These are peppercorns that are from Sri Lanka formerly called Ceylon. You find a lot of white peppercorns with this name on them.
Mixed or Medley	You will often find mixed of different types colored peppercorns. It makes for a pretty presentation siting in a grinder at your dinner table

Other “Types of Peppercorns”

You may find some spices with the name peppercorns in them. These other ones are not the same peppercorns as the ones above. They aren’t Piper Nigrum, they come from different plants. Let me share with you a few I know of.

Pink Peppercorns

Pink peppercorns are the most common “non-peppercorn”. They grow on a South American plant called Schinus Terebinthifolius. They have a nice fruity, floral flavor. You will often find them include in peppercorn mixes than also contain black, white, and green peppercorns.

Pink peppercorns actually work really well in desserts. I have made both gelato and sugar cookies with pink peppercorns.

Szechuan Peppercorns

Szechuan peppercorns are also not true peppercorns. They are from the Zanthoxylum Simulans plant.

They are not as pungent as black peppercorns. Szechuan peppercorns have a lemony undertone and cause a numbing sensation on your tongue. They are used most often in Asian dishes that are meant to be spicy. Only the outer husk is used as the inner part does not have a pleasing texture (unless you enjoy eating sand).

Szechuan was banned in the United States from 1968 to 2005 because they were thought to carry a bacteria that could cause damage to citrus crops. It never had anything to do with health concerns. In 2005, the FDA allowed them to return as long as they heated to 160 degrees to ensure the citrus destroyer bacteria was killed.

Alligator Pepper

While not given the name peppercorns, you may come across something called alligator pepper. Most of the time I see this spice labelled as Grains of Paradise, which is good because alligator pepper is actually a relative of Grains of Paradise.

Alton Brown used them during a couple episodes of Good Eats, which is where I first heard of them. The best way I can describe them is if black peppercorns and coriander seeds had a baby and named it Grains of Paradise.

Grind Your Own Peppercorns

Grinding whole peppercorns yourself is always the way to go. The oils in peppercorns are violate, which mean that will dissipate over time. Cracking them yourself will ensure you get the most flavor.

Pretty much every grocery store carries whole peppercorns that come in a grinder, usually plastic.

While I prefer buying them whole and putting them in your own grinder, you certainly can buy them inside a grinder. Sometimes the grinders work ok, and sometimes they can give you an inconsistent grind. That is why it’s better to invest in your own permanent grinder and then try to get your peppercorns in bulk.

Hopefully you learned something new today about the “King of Spices“- the peppercorn. Whether you choose black, white, green, or even the not-true peppercorn, the pink, make sure you always buy whole and grind them yourself. Let pepper reign at your table again.

Disclaimer: This posts includes affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click. I was also given products for review. All of the opinions in the post are mine.

What is the Difference Between Moon Drops and Sweet Sapphire Grapes?

August 12, 2018 by Eric Samuelson 4 Comments

Anyone that knows me, knows that I hate when people are misinformed.

It’s one of my pet peeves. I want people to know the truth. To understand their universe better.

I strive on this blog to help people understand the differences and similarities between different foods. While at the same time clearing up some misconceptions.

Today I want to talk about grapes. The grape market is hot right now. So many new and tasty varieties showing up. It’s never been a “graper” time to be a grape fan. With that comes some confusion about the varieties. Case in point today, Moon Drops and Sweet Sapphire grapes. Are these grapes one in the same? Or are they different?

Let’s give you a “grape education”

These are Sweet Sapphire Grapes grown by Anthony’s Vineyards in California. I found them at a grocery in Michigan.

What are Sweet Sapphire Grapes?

Sweet Sapphire grapes are a black seedless grape with one unusual characteristic, They are long. Really long. They look more like a log in shape than a grape. These types of grapes have been grown in the Middle East but have not been widely produced for an American market until now.

Sweet Sapphire lives up to it’s name as a sweet grape. The flavor while really good is not unusual like Cotton Candy or Gum Drop grapes. The grapes are super crisp. You really bite into them. Besides their shape being fun that crispiness is what I really love about them and encourage everyone to take a bite of.

Where Did Sweet Sapphire Grapes Come From?

International Fruit Genetics.

They are the ones responsible for many of the new grape varieties we are seeing. IFG came out with Sweet Sapphire grapes.

Before you start thinking this grapes must be GMOs, don’t worry, they are not. Here is how IFG describes their breeding methods:

It is important to note that IFG is not involved in genetic engineering. Instead, we are taking traditional breeding techniques to new levels of sophistication and success. In addition to performing embryo rescue in the lab, IFG has more than 80 acres of test fields and vineyards for traditional plant breeding of seeded grapes and stone fruits. Each year, more than a million blossoms are carefully hand emasculated then pollinated with various genetically desirable traits.

Yes they do work in a lab. They are not messing around with DNA or RNA or any of that. They are taking the old fashion method of planting breeding that we have been doing for centuries and infusing it with modern technology.

Nice sign minus the misspelling of Sapphire.

Where Do Sweet Sapphire Grapes Grow?

So where do these grapes grow? IFG has licensed the grapes to be grown by different growers around the world. I have seen them coming from South American countries like Chile. Earlier this summer you can get them coming in from Mexico. Right now in August, they are coming from California. The Sweet Sapphire grapes you see in the photos on this post are grown by Anthony Vineyards. They grown both conventional and organic grapes. Their Sweet Sapphire grapes are not organic.

Grapery uses the name “Moon Drops” to describe their black elongated grapes.

What are Moon Drops Grapes?

You may also hear of or come across a grape called a Moon Drops grape. It looks alot like the Sweet Sapphire. That is because it is actually the same variety. Moon Drops are grown by Grapery – the ones known for making Cotton Candy grapes a topic of conversation. They have chosen to give them their own trademarked name. Originally they were part of their Witch Fingers grape line but they decided that Moon Drops after customer feedback.

I never expected to be eating grapes that were this shape. I really like the indentation at the end of the grape. So weird. Yet so crispy, juicy, and flavorful.

What is the Difference?

The difference between Sweet Sapphire and Moon Drops grapes comes down to who grows them. As far as I know everyone else but Grapery calls them Sweet Sapphire. Is one better than the other? In my opinion, the Moon Drops are the best tasting Sweet Sapphire grapes you will find. Grapery goes the extra mile every time when it comes to producing their grapes. They let them ripen perfectly on the vine before picking. They only pick them at optimal flavor. I found Sweet Sapphire grapes on store shelves before Grapery had released their Moon Drops – which normally come out around August 20th and last until mid November.

I am not saying the regular Sweet Sapphire grapes are bad. I have enjoyed them as well and like that I can get them during times of the year that Moon Drops aren’t available.

If you have chance to try both side by side, go right ahead. I would love to hear if you have a preference. Leave a comment below.

Interested in Growing Your Own Grapes?

If you are interested in growing your very own grapes. my favorite resource for learning how is The Organic Backyard Vineyard: A Step-by-Step Guide to Growing Your Own Grapes It is a great resource on getting you started.

Sign up for the Cotton Candy Grape Mailing List. Get all the latest updates on Cotton Candy grapes, and all the other grape goodness from Grapery and other fine grape growers. Enter your email address below or click/tap the picture above to learn more.

What is the Difference Between Cheddar and Colby Cheese?

February 16, 2018 by Eric Samuelson 1 Comment

Cheese I love you. Oh how much I do. There was a national cheese lover’s day back in January but for me everyday is cheese lover’s day. So of course I gotta to talk about cheese on the blog.

Today I wanted talk about two different types of cheese that you can find in any store, whether big or small, old or new – Cheddar and Colby. Both of these are extremely popular. Have you ever stopped to think much about the two. What is the difference between a block of Cheddar and a block of Colby. Can I use them interchangeably? Get ready for a lesson in love – love for cheese.

Let’s first take a look at what each cheese is. How is made?

Tillamook is making some wonderful cheddar out in Oregon.

What is Cheddar?

Did you know there is a Cheddar, England? Yes this cheese is named after an actual place, where it originated from. Cheddar making begins by adding a starter bacteria. That adds acidity to the milk. Rennet is added to separate the curds from the whey. The curds are then gently heated, which will release even more whey.

This is process is done for many types of cheeses. With Cheddar, it then undergoes a process called cheddaring in which the curds are flipped & pressed over and over again to release more whey. Then the curds are cut into small pieces and then pressed into molds. The cheese is aged for how ever long the cheesemaker wants to.

We did a Colby cheese tasting with the kids. They had fun trying the different cheese. Each kid seem to have a different favorite. These were all Colby cheeses that I picked up at Jungle Jim’s International Market just outside of Cincinnati, Ohio.

What is Colby?

Did you know there is a Colby, Wisconsin? They don’t make Colby there. I know how disappointing. The cheese did originate there but since production has moved elsewhere. This is a call to the people of Colby – bring it back!!!

The difference in Colby making is that you wash the curds with water. This reduces the acid in the cheese, creating a milder product. The cheese also doesn’t undergo the cheddaring process that removes more whey. Colby is only aged for a short period.

Cheddar on the left, and Colby on the right.

What is the Difference Between Colby and Cheddar?

We see that there are differences in how Colby and Cheddar are made. How does that affect the cheese itself? You might think they really don’t taste different. Sometimes that is actually true. A lot of the cheap Colby you find in the store is almost indistinguishable from mild cheddar – I kind of question whether it is made the same exact way, with just the name Colby slapped on.

Legit Colby does taste different than Cheddar. Since Colby is washed with water, the acid is reduced, creating a cheese that is a bit sweeter and less tangy in flavor.

Colby is rarely aged very long so it doesn’t develop the bite that a sharp cheddar would. The range in flavor of Cheddar is a lot bigger than that for Colby.

If you look closely at this cheese you will see that there are some small holes through the cheese. This Colby from Deer Creek cheese is the newest Colby I have tried and it’s one of the best.

Difference in Texture

The biggest difference you will notice is the moisture content of the cheese. Colby is more moist than Cheddar, especially aged Cheddar. Since it does not undergo the cheddaring process, there is more whey that the cheese retains. If I am just eating the cheese on top of a cracker I can appreciate that added moisture. The cheese taste creamier on the tongue.

Now I don’t want you to leave this post thinking there are no aged Colby cheese out there. There are. I had a block before. It was really dry – like the desert. You could easily crump it like Feta or Quesco Fresco, but not nearly as moist as either of those cheeses. Trying to make a slice of it with a knife was futile. I had to drink a glass of water to be able to get the cheese down without choking.

My thought: Colby really doesn’t do well as an aged cheese and should best be enjoyed young. Real Colby connoisseurs might say the younger the better.

This Colby has a more bold flavor than other Colbys I have tried. It was made from raw, grass-fed milk which really gives an unexpected zing to the cheese. This one would be good mac & cheese fodder. You will also notice that is not orange. No coloring was added to this cheese which is not the standard for Colby cheese.

Difference in Color

Here in America we like our cheese to be orange. Much of the world thinks we are nuts that we color our cheese. Nearly all Colby gets the Annatto seed treatment that dies the cheese orange without adding any flavor. Most Cheddar does as well, but white Cheddar is not hard to come by.

Melting Cheeses

This might very well be the question that brought you to this post (your thinking, thank goodness he is finally getting to my question). When it comes to melting how do Cheddar and Colby match up? Both are good melting cheeses, especially Colby. If you get a really aged Cheddar, like a 5 year, it behaves more like Parmesan than the milder Cheddar.

We did a little test at our household last week. We fried up a batch of homemade tortilla chips and then melted some cheese on them. I divided a half sheet pan with melted Colby on one side and melted mild Cheddar on the other. The kids end up picking the Colby as their favorite.

When it comes to making mac & cheese or any cheese sauce, I wouldn’t use Colby. You really need a cheese with a bigger bite since when you add butter and/or milk it “waters down” the flavor of the cheese. Maybe shredded some Colby right on top for service wouldn’t be a bad idea – adds some nice creaminess. My oldest really like shredded Co-Jack right on top of her mac & cheese. She learned that from the mac & cheese at the Noodles & Company restaurant chain.

Colby is often sold as Longhorn Colby. The cheese is a half moon shape. Also notice the open texture in this cheese. Good Colby should always look like this.

Differences in Shapes of the Cheese

Both of these cheese come in the standard rectangle or square blocks. There are many times you will find Colby in a cylinder or made Longhorn style, which looks like a half moon when cut. The serious Colby fans believe it’s not Colby if it’s not Longhorn Colby.

A classic kid’s favorite – Colby Jack or Co-Jack. This one was made by one of my favorite cheesemakers – Guggisberg.

Paired with Jack

Both Cheddar and Colby are paired with Monterrey Jack cheese. This is an eye appealing combination. More often it is Colby than is paired with Jack to created Colby Jack or Co-Jack cheese. It’s one of our kids’ favorites. Virtually every big cheese producer, like Sargento, sells a bag of shredded Co-Jack cheese.

When it comes to difference between Co-Jack or Cheddar Jack cheese it’s really not easy to tell the difference. I never had a real good mix that was both really good Colby cheese and really good Monterrey Jack cheese – if you read this and make one, please let me know, then send me some 🙂

Are you a Colby or Cheddar fan? Or like me, an equal opportunist when it comes to my love for these two similar, yet different cheeses.

Difference Between Beet Sugar and Cane Sugar

May 5, 2017 by Eric Samuelson 1 Comment

I wonder sometimes if much thought goes into sugar. Everyone knows what sugar is. What I am talking about here is table sugar. Regular old granulated white sugar that has been processed to be squeaky clean. We use it in everything from our morning cup of Joe to the chocolate ice cream we gorge on while watching Netflix at night. I would say most people just buy the big 5lb generic store brand bag of sugar from the grocery store without a second thought. How often do you look to see what that sugar is made from. Is it made from from sugar beets? Is it made from sugar cane? What is the difference? Should you even care? These are questions I am going to answer as we wrap up “What is the Difference” week here at Eat Like No One Else.

What is Beet Sugar?

As we get to each type of sugar I first want to start with how they are made. Understand this and you will begin to understand why it might matter which choice you make at the store. Beet sugar is grown well from beets. The same family as the red beets you see in every grocery store. Those are pretty sweet themselves. The beets grown for sugar are white in color and lack the shall I say earthy flavor of the red beet.

Sugar beets are grown in temperate climates. They can be grown in northern states that have cold winters. They are grown commercially in California, Colorado, Idaho, Michigan, Minnesota, Montana, Nebraska, North Dakota, Oregon, Washington and Wyoming.

A local sugar company here in Michigan that grows sugar beets.

How is Beet Sugar Made?

Here is a great explanation of how beet sugar is produced from the Sugar Industry Biotech Council.

Beet sugar processing normally is accomplished in one continuous process. During the process, the natural sugar stored in the beet root is separated from the rest of the plant material. The sugar beets are washed, sliced and boiled in water to begin the sugar extraction process. The resulting sugar-containing juice is filtered, concentrated to a thick syrup by boiling where the sugar begins to crystallize, washed with hot water in a rapidly spinning centrifuge to separate sugar and molasses and dried in a series of steps. After sugar and molasses have been recovered from the sugar beet, the remaining pulp is utilized for animal feed.

What is Cane Sugar?

Cane sugar comes from a completely different plant. This plant grows like a stalk. Sort of looks like bamboo. Technically it is a tall growing grass. Sugar cane can only be grown in tropical climates. In the United States it is only grown in Florida, Hawaii, Louisiana and Texas. Florida is the leader producer.

Here are two packages of 365 brand (Whole Foods) Cane Sugar. The one one the left is certified USDA organic.

How is Cane Sugar Made?

Here is a great explanation of how cane sugar is produced from the Sugar Industry Biotech Council.

During the process, the natural sugar stored in the cane stalk is separated from the rest of the plant material. This separation begins by grinding the cane and boiling it in water to begin the sugar extraction process. The sugar-containing juice is boiled until it thickens into a syrup from which the sugar crystallizes, the crystals are spun in a centrifuge where a portion of the molasses is removed to produce raw sugar, and the raw sugar is traditionally dried before shipment to a refinery. At the refinery, the raw sugar is mixed with water in a rapidly spinning centrifuge to remove the last remaining molasses. The white sugar is then crystallized, dried and packaged.

What is the Difference Between Cane and Beet Sugar?

The big difference is the plants that produce the sugar and where those plants grow. Cane sugar has a more limited growing area in the United States than beet sugar. When it comes down to taste, there really isn’t any difference. We are talking about two refined sugars. Nutritionally I have not read anyone with convincing arguments that one more nutritious than the other.

I also wanted to point out that you can find whole cut up sugar cane in many stores. I have never seen fresh sugar beets in any store – so you do have that difference.

This bag of sugar only says sugar on the ingredient list. This is what you will commonly find when pure cane sugar is not listed. You typically do not see beet sugar listed and I know this made from beet sugar as we can’t grow sugar cane in Michigan.

The GMO Issue

Here comes the big but – sugar made from sugar beets can be derived from GMO seed. In fact nearly all of the beet sugar grown in the U.S. today is from GMO seed. If this issue is important to you and you want to buy sugar, stir clear of beet sugar. In order to do this you need to only buy sugar that reads “pure cane sugar” on the package. After searching all the options at several grocery stores, I found none of them had sugar that was labeled beet sugar on the packaging. The only thing getting labeled is the cane sugar. If it doesn’t say cane sugar is it almost certain to be beet sugar. Since buying pure cane sugar is now becoming a popular thing, no producer would miss out on marketing their sugar as cane sugar.

Which to Buy – Beet Sugar or Cane Sugar

The sugar that I use and I highly recommend is a pure cane sugar, so I am recommending cane sugar over beet sugar for all your sweetening needs. Zulka Morena Pure Cane Sugar is the sugar I buy unless I can’t get when I absolutely need sugar. Zulka sugar is less refined than most sugars. It does not have that pure white color of most table sugars. The sugar simply tastes better. It has more flavor to it. You can use it the same way you use any granulated sugar. You can order it online (this is an affiliate link)

Up close picture of my favorite cane sugar.

Interested in learning about the history of sugar? A great piece of recommended reading is “Sugar Changed the World: A Story of Magic, Spice, Slavery, Freedom, and Science“. The book will show you how something simple as sugar that we take for granted has had a huge impact on the lives of many people throughout history.

What is the Difference Between Yellow and White Popcorn?

May 4, 2017 by Eric Samuelson 1 Comment

I love popcorn. It is my ideal snack. Reasons being – it is cheap (CHECK!), easy to make (CHECK!) and believe it or not it comes in different flavors and textures (SUPER CHECK!). Most of us would think that popcorn is just popcorn. But when you go out there and seek out popcorn to pop yourself you will see that this is not the case. If you are just getting into the world of popping your own popcorn, this post is going to be a good introduction for you.

I want to start with the top most commonly found popcorn in the store – yellow and white popcorn. Those are still pretty generic terms. For the sake of this post we are talking about what is commonly found labeled as yellow and white popcorn. There are actually numerous varieties of each color that actually exist. I will talk a little about them as well.

What is the Difference Between Yellow and White Popcorn?

At first glance the clear difference is the color of the kernels themselves. But when you pop them the inside of the popcorn is white no matter what the color of the kernel outside is. The shade of white can vary. Look closely at the photo below.

The white popcorn is on the top and the yellow is underneath. Notice that the white popcorn is a brighter white when popped then the yellow.

Yellow popcorn tends to pop up larger than does white popcorn. I first saw this at an apple orchard that brought in popcorn to sell. It labeled the difference between the two as being the size of the popcorn when it has been popped. I observed this for myself at home. The yellow kernels themselves are generally larger in size, that makes sense.

The Flavor Difference

When it comes down just to flavor, everything else aside – size, texture, etc, I think yellow popcorn has more flavor than white. The flavor is simply more corny – and in this case being corny is a good thing! This blogger’s all time favorite popcorn is called Monarch Butterfly. The most flavorful popcorn I ever put in my mouth. I could even dedicate some flavor before I put on the salt! I got it from Brennan’s Market in Wisconsin. Monarch Butterfly is grown by Wisconsin Gold Harvest.

The Hulls

When it comes to eating popcorn, a lot of people are bothered by the hulls. They get stuck in their teeth. In general, the white popcorn is better for that group. The hull on it is smaller. Some white varieties I have seen labeled as hulless. This doesn’t mean that the kernels have no hulls just that when popped the hulls explode enough for you not to detect them when you eat the popcorn.

If you want to buy yellow popcorn for it’s flavor and not have to worry about the hulls, looking for a specific heirloom varity called Tiny But Mighty. The popcorn has a fascinating story behind it of how it was saved from the brink of extinction. It is easy to find at Whole Foods Market. You can even buy in bulk along with white, yellow, and rainbow popcorn.

Here is an up close picture of the tiny kernels popped from the Tiny But Mighty popcorn variety.

What I Prefer – Yellow or White Popcorn

I think that’s pretty clear which one I favor. Both varieties I said you need to check out are yellow. I prefer the yellow popcorn simply because of flavor and the hull thing has never been an issue for me. However I do eat a variety of popcorn. I like to mix it up with some yellow, white, red, midnight blue, black, purple, ladyfinger, Tiny But Mighty, Monarch Butterfly, etc. I just love popcorn and experiencing the wide range of sies, textures, colors, and flavors. Some Real Salt (the best popcorn salt) and butter or coconut oil is all I ever add to it.

What is the Difference Between Bananas and Plantains?

May 3, 2017 by Eric Samuelson Leave a Comment

As a part of “What is the Difference” week here at Eat Like No One Else, I reached out to my email subscribers to see what topics they would like to see covered. One of the ideas offered was on the difference between bananas and Plantains. She herself knows the difference but has been having experiences were plantains were incorrectly put in packages that were supposed to be bananas. I thought that was as good a reason as any to look at these two fruits and explain to you how they are different from one another.

What is a Banana?

Ok, I am sure we all know what a banana is. I hear the average American consumes 25 pounds of bananas a year (http://healthyeating.sfgate.com/fresh-fruit-americans-eat-most-9593.html) making them the most consumed fruit in America, despite the fact that bananas are not grown here. Something most people miss out on is that there are varieties of bananas. Many varieties exist. But only one is really found on all the grocery store displays and that is the Cavendish banana. It has been chosen as the best banana for it’s marketability and shipping. I am sure there are better tasting bananas out there, but most of us will never experience them. If you have the chance try a red banana (a lot stores carry them) take the opportunity to try something different.

Cavendish in Trouble

In recent years, I have read several stories about the fragile state of the Cavendish banana. Disease has been affecting some of the plants. This is going on more in Asia. If it spreads through South America where our bananas are shipped in from, then we might be affected. The downside of growing one particular variety so much is that if a disease affects it you have a massive loss. Different varieties are affected by plant diseases in different ways. The reason we have the Cavendish is it’s predecessor the Gros Michel was ravaged by Panama disease.

For more on this topic check out this story from NPR’s the Salt – Our Favorite Banana May Be Doomed; Can New Varieties Replace It?

What is a Plantain?

Plantains are a part of the banana family. In fact they are no different, botanically speaking. It all comes down to how you use them, which leads us to…

What is the Difference Between Bananas and Plantains?

At first glance they do look like. If you are in a rush you could accidentally grab them instead. You need to examine them closer and it will be clear they are really quite different in appearance. Plantains are larger and longer than bananas. Their shape is different too. Plantains have more pronounced angles in their shape. Plantains are sold as individual fruit, not in bunches. The skin itself is thicker on a Plantain.

The important difference all comes down to sugar and starch. Bananas have more sugar than plantains. Plantains have more starch than bananas. That affects the way they are used. Most of us would not dare peel and eat a plantain. It would be like eating a raw potato. Yuck. That doesn’t mean plantains don’t get sweet at all. Just like bananas their starch converts to sugar as they ripen. Even a yellow plantain is still pretty starchy. They have to turn completely black in order to be sweet enough to eat out of hand. That is off putting to most people.

Plantains are Meant for Cooking

Plantains may be a fruit but they are often used as a vegetable. Their starchiness lends itself well to a variety of dishes. You use them in a similar ways to a potato, sweet potato, or any starchy type vegetable. The first time I had them was at a Central American restaurant disguised as a coney island (Michigan name for a diner). The Plantain was fried. Then split open and served with beans, a fresh cheese, and crema on top. It was very tasty. I felt like I was eating a sweet potato yet it subtle hints of banana.

Can I Use Green Bananas Instead of Plantains in Recipes

Yes you could technically do that. However the texture of your final dish will be different. Bananas possess more water than Plantains. Even when green they are going to be still more sweet and less starchy. But in a pinch when you can’t find Plantains and really want to make a cooked bananas dish, you can try a really green bananas.

What is the Difference Between Meyer Lemons and Regular Lemons?

May 2, 2017 by Eric Samuelson 1 Comment

I love comparisons. Putting one item side by side with another item helps you understand more about what makes each thing you unique. I also love comparisons because people seem to be attracted to my articles where I compare one thing to another (Cuties to Halos, point to flat cut brisket, black to white sesame seeds, etc). So I am just going to keep on cranking out those types of articles. Which leads me to one of my favorite pieces of citrus available mostly during the winter months – the Meyer Lemon. This lemon has become my favorite by far, no contest. Hands are definitely down. Why? Well let me explain for you the difference between Meyer lemons and regular lemons.

What are Regular Lemons?

When I use the term regular lemons I am referring to what grocery store refer to as lemons. The most common variety of lemons are called Eureka and Lisbon. Never have come across a store labeling the lemons differently. The only place you would see them labeled would be at a farmer’s market. Eureka and Lisbon are great close in flavor and appearance. Most people would not be able to tell these lemons apart. Wellness website for the University of California Berkeley describes the physical difference like this:

A short neck at the stem end distinguishes Eureka lemons, whereas Lisbons have no distinct neck but the blossom end tapers to a pointed nipple. Eurekas may have a few seeds and a somewhat pitted skin, while Lisbons are commonly seedless with smoother skin.

What are Meyer Lemons?

In 1908 a man by the name of Frank Meyer discovered a lemon in China. It was said to be a cross between a lemon and a mandarin. The lemon was imported to United States and Meyer’s name was attached to it. It took a long time for the lemon to become popular. I bet most of you who already know what a Meyer lemon is just learned about them in the last 5-10 years. We have a big thanks to give to Martha Stewart who really gave the Meyer lemon a national platform with her use of it.

Bagged Meyer lemons on the left and Bagged standard lemons on the right.

What is the Difference Between Meyer Lemons and Regular Lemons?

Looking at the lemon they are easy to tell apart. First the color. Meyer lemons tend to be a more orangey shade of yellow. Somewhere half way between orange and yellow. The skin of a Meyer lemon tends to be a lot thinner. Thin skin is one reason why Meyer lemons weren’t been carried in most supermarkets until recent times. The thinner skin made them more sensitive to damage while being shipped. Plus a shorter shelf life. But as the danamde for the fruit has risen, they are becoming more and more seen as more stores. Most chain grocery stores I can think of sell Meyer lemons now. The general public has gotten more familiar with Meyers and are now even asking for the lemon.

The big difference between the two is sweetness and flavor. The Meyer lemons has some sweetness to it. Now it’s not sweet enough where you would want to peel it and eat it like an orange (you can do that with the Lemonade lemon) The flavor of the Meyer lemon is brighter, more vivid. It just tastes better. You can taste the difference when a dish is made with regular lemons and a dish is made with Meyer lemons.

What is the Season for Meyer Lemons?

Here is some bad news for you, as of now Meyer lemons are not available year round like the regular lemons. The season runs from November to May from California. Imported Meyer lemons are become more available so you can find them intermittently after the California season is over. Two main reason for this. Meyer lemons are not grown nearly as much as regular lemons. However continue to climb so we should see the gap narrow more but I don’t expect it ever to be the same amount.

Other issue with Meyer lemons as mentioned above they have a shorter shelf life. So while lemon can be in cold storage for what feels like forever, not the same for Meyer lemons. I find Meyer lemons are most likely to get mold on them sooner and more frequently than regular lemons.

Meyer Lemons Come in Bags

Nearly all the time you will find Meyer lemons coming in 1 pound bags. You rarely found them sold loose. I believe this to protect lemons. They don’t hold up as well packed in 50 pounds boxes like regular lemons.

Meyer Lemons Are More Expensive>/h3>
One thing for sure is that Meyer lemons cost more money. The most common price range I see for a 1 pound bag of Meyer lemons is between $1.99 and $2.99. Sometimes they go for as much as $3.99. You definitely get more lemons for that same price if you buy regular lemons in a bag. Most individual lemons are sold by the each.

Using Meyer Lemons in Recipes
When it comes to using Meyer lemons in recipes, I use them drop for drop in replace of regular lemons. Yes Meyers are sweeter, less acidic, but I have used them the same many times with no issues. Below you will recipes for some sweet treats featuring the Meyer lemon.

Fudge
Curd Mini Pies
Lemon-Anise Cookies

What is Difference Between Clover and Wildflower Honey?

May 1, 2017 by Eric Samuelson 6 Comments

For years I wasn’t a believer in varietal honey. I thought all honey is the same. How can you possible taste the difference. Well that changed when I really started to give honey a shot. I have seen the light! You should too. Different honeys have different flavors, textures, colors, even aromas. There are tons of varietal honeys out there. According to the National Honey Board, there are over 300 varieties of honey produced in just the United States! In trying not to overwhelm with 300 hundred plus options right off the bat, I want to start your honey varietal education with information on the top most commonly found varietal honeys in the American supermarket. Those two honeys are clover and wildflower. We are going to explore how these two honeys differ.

This is your generic store brand clover honey that comes in a bear. Not much exciting here.

What is Clover Honey?

By far the most common variety of honey you will find is clover (we will get to why in a moment). This honey is collected from bees whose nectar source is clover. Most of the time the honey will indicate clover but not specific what type of clover. Clover honey is often collected from Dutch, sweet, white blossom, and yellow blossom clover. Bees absolutely love clover.

The best clover honey comes from a 4-leaf clover found at the end of rainbow. That would be cute if that were true. Most of the clover honey you find in the stores comes from various sources that is blended together. This is done so the clover honey tastes the same whenever you buy that brand. If you buy clover honey from a particular source that only gets their honey from one region you will taste different from year to year. I personally don’t think that is a bad thing. You see that all the time in the wine world – different vintages.

This is one of the best Clover honeys I ever had. Produced by Grandpa’s Gourmet Honey out of Colorado.

My favorite clover honey of all time comes from Grandpa’s Gourmet Honey. It is an outstanding honey, with a light tasty flavor. If you have only had store brand honey this one will knock your socks off. They harvest their clover honey from sweet and yellow clover in Southern San Luis Valley, Colorado.

Raw and unfiltered honeys will give you the best taste with all the nutritional benefits honey provides.

Why Is There So Much Clover Honey?

I was wondering myself how come clover honey is the most common honey in the United States. I found an article that did a fantastic job of explaining this. You can check out this article yourself. It is a great read. Let me highlight one of the main points:

The USDA provides incentives for farmers in North Dakota and elsewhere to cultivate their unused or marginal land, soil that is too poor quality—too arid or too erodible, say—to otherwise yield a profit. The goal is to reduce erosion, improve water quality, and provide wildlife habitat. Simply put, the government “rents” about 25 million acres of land, under 10- or 15-year contracts at market prices, in exchange for the landowners’ commitment to enrich it. Sweet clover, it turns out, is just right for the job.

This is clover honey that has been spunned so that it is spreadable.

North Dakota is the largest honey producer in the country by far. Clover is a great choice to grow as it fixes nitrogen into the soil and as I said before the bees simply love it. These high incentives are why clover honey is so common.

Once Again Clover Honey comes in a glass jar with an appealing label.

What is Wildflower Honey?

Any honey that strictly comes from wildflowers is wildflower honey. It is not a specific wildflower. Most likely wildflowers all grown in the same area where the bees are collecting from. That opens up many a possibly. Time of year often effects the taste of the honey. It has been my experience that wildflower honey harvested in the late spring/early summer months is lighter in color and flavor. The stuff that is harvested in the late summer/early fall is darker and more robust in taste. All has to do with the types of flower available at the time the honey is made.

A store brand wildflower honey that is certified organic.

Wildflower just like clover honey (or really any honey) can change from year to year. Mass produce wildflower honey is mixed together from different sources to create a uniform flavor. That is likely the case with the honey pictured above.

An example of a local wildflower honey.

To experience the range of wildflower honeys look for local sources, such as the one above.

Here is an example of a Summer Wildflower Honey. This honey was produced by bees collecting from wildflowers that bloom in the summer months. Summer wildflower honeys are usually lighter in color than the Fall wildflower honeys.

Some wildflower honey will come labeled the time of year it is collected. It’s fun to find a producer that has different wildflower honeys from different seasons and compare the two.

Wildflower Honey Comes From All Over

I love the description from the Savannah Bee Company’s website on wildflower honey:

Wildflower honey is a taste which reflects a specific part of the world during a specific time. An edible tribute to the small section of the planet that the wildflower honey comes from! It is a flavor representation of a specific place in time and space.

I adore that thought! I recommend seeking out wildflower honey that specifically from different regions (such as the one pictured below). Wildflower honey is produced all over the place from the farmlands of Midwest to the deserts of Arizona. Even wildflower collected 50 miles apart can be drastically different.

This honey from Once Again comes from Basswood, locust and goldenrod that grow in Upstate New York and New England.

What is the Difference Between Clover and Wildflower Honey

Most grocery store will offer you both clover and wildflower honey.

Now that you are a little more familiar with clover and wildflower honey, let me explain the difference. In terms of sweetness, all honey is sweet, and I think it can be hard to dedicate if one honey is sweeter than another. The difference really comes down to taste. Clover honey is in general milder in flavor than wildflower. Another reason why clover honey is common is because it is mild. It is a honey most people will agree on.

If you look at the color, clover honey is usually lighter in color than wildflower honey. I find the darker the honey, the stronger the flavor. Buckwheat honey is almost black in color and it has a really strong, robust flavor. Wildflower honey fall in terms of flavor between clover and buckwheat. You can taste floral undertones in wildflower honey.

Which Honey is Better for Cooking With – Clover or Wildflower?

You can use either. I think if you got a recipe that calls for honey I would opt for wildflower honey over clover. Due to the stronger flavor of wildflower honeys, you will taste more of the flavor of the honey in your finished product. Save clover honey for a hone you use at the table for things like biscuits and other breads.

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Differences Between Butternut and Acorn Squash

October 6, 2015 by Eric Samuelson 2 Comments

A sure sign of the autumn season is the arrival of hard winter squashes in mass quantities throughout produce departments across the country. So many different colors and shapes are available, it’s really amazing. The two most popular are the butternut and acorn squashes. These are pretty easy to find year round. They are cheaper and better during the fall season. The two squashes look nothing alike. One is typically green (although you find them in white and other colors) and the other is a yellowish/brownish color. One is shaped just like an acorn, and the other is long with a round, swollen end. Appearance aside, what is the difference between the two, culinary speaking? If a recipe calls for one, can you replace it with the other one? Read along as I answer these questions and more, so you too can tell anyone that ask what is the difference between butternut and acorn squashes.

What is a Butternut Squash Like?

Yes they do both taste like squash. No doubt. And maybe if you haven’t had either of them at the same time or even within months of each other you might not recognize the differences. Yet there are some. Each one has it’s advantages over the other. I will say I do have a basis here towards the butternut squash, I prefer it. Let’s give each squash a chance to say what it can do. For your amusement, consider the squashes can talk and I am conducting an interview with them (just roll with me here, alright!)

Me: Thanks for joining me today, butternut.

Butternut: That is Waltham Butternut to you, sir.

Me: Pardon me for not address your full name. You are the standard and most popular variety of butternut squash found in virtually every seed catalog out there (like Baker Creek Heirloom Seeds!) So tell me a little about yourself.

Butternut: First off you need to know when it comes to longevity, I am your squash. I have some of the longest storage potential of any of my winter squash cousins. Yet I am so delicious, you won’t be able to resist for long.

Me: And what makes you so irresistible?

Butternut: I am just so sweet and nutty. If you can’t resist eating me right away, you will be rewarded in time as I become sweeter and nuttier in flavor in storage. If you can possibly wait 3 months, and I doubt you can, you will really see how good I can be.

Me: Impressive! What about that skin of yours, can you eat it?

Butternut: It’s definitely more edible than those silly acorn squashes. Ever try peeling one of those?

Me: Oh yeah, getting into the ridges, not an easy task.

Butternut: I am ridge free so you can easily peel me without trouble.

Me: What else you got?

Butternut: Volume?

Me: Volume?

Butternut: Yes, volume. I contain a larger percentage of meat. You got more squash for your money. I only contain a small amount of seeds at the bottom end. Don’t forget to roast those.

Me: Oh I won’t. What is the best way to remove those seeds?

Butternut: Ice cream scoop

Me: Yes that sounds good. Ok tell me, why do most soup recipes call for butternut squash?

Butternut: It’s because I am so smooth. Puree me for a soup and you will have a silky smooth soup. I am not all stringy like those spaghetti squashes that everyone is raving about nowadays. Try making soup with that!

Me: Point taken. Last question. I have heard this rumor that you may even be a good replacement for a pie pumpkin. Care to comment.

Butternut: I am sweet. I have an orangish hue. I am pie waiting to happen.

Me: You indeed are. Thank you for your time, butternut

Butternut: Waltham Butternut!

Me: Yes, Waltham Butternut, so sorry.

What is an Acorn Squash Like?

To be a fair journalist, I need to give acorn squash, it’s equal time. Joining me now, the one and only, acorn squash.

Acorn: Thanks for having me. Should have had me go first.

Me: Yeah, sorry about that. Why should someone choose you.

Acorn: Unlike your precious butternut, I am perfect for stuffing. I have the perfect cavitity for feeling with all sorts of goodness.

Me: So your full of it?

Acorn: Hey, watch it mister. I don’t have to take your abuse.

Me: Sorry, sorry. Let’s move on. When is the best time to eat you?

Acorn: I don’t need to be stored for 3 months to be at my sweetest. Just give me a 2 weeks post harvest and you will be rewarded. But don’t let me turn orange, I become dry and stringy.

Me: What about your skin. I heard it’s tough and not easy to peel.

Acorn: Next question.

Me: If you were a potato, what can a potato would you be?

Acorn: No doubt, the wonderful Russet potato. It is more mealy like me. Just as it bakes up nice and fluffy, I also bake up more fluffy than my fellow squash.

Me: Alright, I think that is all. Thank you, acorn.

Acorn: No thanks to you, you bias butternut lover.

Me: Ouch.

What are the Differences Between Acorn and Butternut Squash?

So here is what we learned besides that the author of this blog is nuts.

Butternut squash:
Last a long time in storage
Has a sweet and nutty flavor
Easy to peel skin
More “meat” for your money
Makes a smooth puree for soups
Can be used a replacement for pumpkin

Acorn squash:
Great for stuffing
Best 2 weeks after harvest
Bakes more fluffy – drier texture

Can You Eat the Seeds of Acorn & Butternut Squashes

Absolutely! Just as you can roast pumpkin seeds, you can roast the seeds of these squashes as well. Follow my instructions for roasting pumpkin seeds. Note the time will depend on the size and thickness of the squash seeds you are roasting.

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Differences Between Trader Joe’s Honey

February 23, 2015 by Eric Samuelson 9 Comments

Oh honey, how much I love you. I use this saying in reference to my wife, but also in reference to that sweet nectar that the bees oh so kindly provide for our enjoyment. I love sampling different varieties of honey. Ever since my trip out to California, 7 years ago, when I first discovered orange blossom and avocado honey, I have been trying as many new varieties as I could. You have to search them out. Most of the big chain stores don’t offer a good selection.

I have been keeping a close eye on the honey at Trader Joe’s over the last couple years. There has been changes to the original lineup when I first published this post.

I originally brought home 3 of their finest (100% Desert Mesquite, Turkish, and Mostly Mesquite) so that I could help make your decision of which to buy that much easier – ok, mainly because I wanted to taste them side by side, but I am using my blog as an excuse, which bloggers are allowed to do!

If you are interested in raw or organic honey, check out my post on Trader Joe’s Raw Organic Honey

These are the 1st 3 honeys I bought from Trader Joe’s to do a taste test with.

For years Trader Joe’s has sold their 100% Desert Mesquite Honey in a couple different size containers. More recently their Mostly Mesquite Honey showed up. I originally thought it was replacing the Desert Mesquite because I only saw the new one on the shelf, but eventually it came back. But now it appears that the 100% mesquite is gone, replaced by the Mostly Mesquite.

The original package for Trader Joe’s 100% Desert Mesquite Honey. I can no longer find it at Trader Joe’s. In fact now they have changed the wording on the bottle to say Mostly Mesquite.

Look in the photo below. The package has changed.

I guess Trader Joe’s Mesquite Honey is no longer 100% Mesquite.

Mesquite Honey
Origin: Desert of Northern Mexico
What is Mesquite? It’s a type of plant that actually falls into the legume family. It grows like a tree. You can find it in northern Mexico to the southwestern United States, even as far north as southern Kansas. It’s wood is used for smoking food, particularly in Texas and southwestern BBQ. When the tree blossoms it makes a great nectar source for bees. The honey that make from it is a light to medium amber color. It has a mild, yet distinctive taste. More flavor than just a clover honey. It would be great used in homemade BBQ sauce especially with some added mesquite liquid smoke – because it just seems appropriate.

Unlike the 100% Mesquite honey they use to sell, the bees also visit other floral sources. Makes me wonder if the 100% claim was never actually true or if something else changed where they couldn’t get 100% anymore.

I would say the Mostly Mesquite Honey is my favorite honey from Trader Joe’s. It most qualifies for Eating Like No One Else 🙂 I like that it has more flavor than a lot of the generic, somewhat boring honeys that are most common.

The larger container of Mostly Mesquite honey. This packaging too use to say 100% mesquite. It is a large amount of honey for $10.99.

The previous honey that was labeled Mostly Mesquite was from Argentina not Mexico. This honey had a slightly different taste than the Mostly Mesquite from Mexico Trader Joe’s sells now.

Turkish Honey
Origin: Turkey
The bottle says “Produced by bees foraging nectar from primarily Rock Rose, Citrus, Wildflowers, and Turkish Pines”.
This honey is vastly different than the Mostly Mesquite honey. It’s flavor is sweeter. It has a very unique hard candy like flavor that I have never had in a honey. It tastes just like I was sucking some kind of hard candy. It’s color is darker than the other two honeys as well. It has several floral sources. Rock Rose is a shrub found in temperate areas of Europe and the Mediterranean. When it blooms the shrub is just covered in flowers. Lots of nectar opportunities for the bees. The Turkish Pine is a pine that is native to Turkey and some of the surrounding areas. An aphid sucks sap out of the tree and then secretes sugar that the bees collect for honey. Yes I mean the bees are collecting aphid poop. Try not to think about that one too much.

The most controversial honey at Trader Joe’s.

Is Trader Joe’s Turkish Honey, Real Honey?

There is some question whether this honey is legit. Turkey is one of the high risk countries according to True Source Certified. What is the concern? That the honey has been doctored or add filler added to it so that it isn’t real honey. This is a big problem with Chinese honey. To get around tariffs imposed against China, their “honey” is routed through different countries before being shipped to US soil. You can read more about this issue on my post on the Netflix series “Rotten”.

So it is legit? I honestly do not know. I am more wary of buying it now then I was before. I think the Mostly Mesquite tastes better which kind of makes it a mute point in my mind.

A pretty generic standard honey.

Multi-Floral & Clover Honey
Origin: Northern United States

This honey will have the standard honey flavor that most people are use to. Nothing special about it. Clover is the most common honey is the United States. It is mild in flavor. This honey is fine for adding to your coffee or tea. I think a more flavorful honey is better to spread on your morning toast or yogurt.

Creamed Multi-Floral & Clover Honey
Origin: United States

This is an unfiltered honey that will be more spreadable than the Multi-Floral & Clover Honey. Flavor will be pretty much the same, it’s more of a textural difference.

I have noticed Trader Joe’s carrying at least one local brand of honey in their stores. I saw a different local honey when I was in a Trader Joe’s in California.

Local Honey
Origin: Your backyard!

There is a demand for local honey that Trader Joe’s is trying to meet. There Michigan Bee Co. honey is available in my local Trader Joe’s. When I was last in California I noticed a different local honey in their stores. The flavor profile will vary based on the region the honey is collected from. Typically these types of honeys are collected from multiple floral sources which gives the honey are more uniform, generic flavor. It’s good to see Trader Joe’s do something local in their stores. I often get on them for not doing enough local products.

The Trader Joe’s Manuka Honey comes with a 10+ rating.

Manuka Honey
Origin: New Zealand

Manuka honey is all the craze right now due to it’s potential health benefits. It is definitely the most expensive honey in any store you go. Manuka honey is a stronger flavored honey. It has a slightly bitter taste than most darker honeys do (such as buckwheat). This is more of a honey that you take by the spoonful for health purposes (this is a whole another post) than a honey for everyday use.

You may notice a number on the jar. What does 10+ mean? There is a rating system for Manuka honey, that tells you the quality of the honey. This one is rated 10+ which falls into the medium grade category. 16+ is the best stuff.

As opposed to the Turkey Honey, the Manuka honey I feel completely confident in because it does undergo more monitoring and inspections. Due to the increased cost I only recommend buying it if you are doing so for the health benefits it is said to bring (again that is another post)

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