A light and clear honey, it is one of the most popular and sweetest honey varieties because of its mild delicate floral taste. Due its low sucrose content, it is a great choice for diabetics and is anti-inflammatory for the respiratory system. This honey is excellent for sweetening without altering the taste or the aroma of floral teas.
Excellent thanks to the spontaneous complexity of sensations: dark amber color with opaque hues from red to brown, it has a marked and penetrating aroma of spices like black pepper, juniper berries, and cloves. Its flavor is reminiscent of cooked vegetables, carob, rhubarb and licorice sticks. Nicely persistent and not very sweet, has a melted brown sugar aftertaste.
This honey is extraordinarily versatile and is the richest in minerals. It has more antioxidants and greater anti-inflammatory properties than paler varieties. It has an aromatic, herbal and pungent aroma and flavor with a slightly bitter and tannic aftertaste.
Typically yellow, if crystallized turns yolk colored. Its aroma is delicately pollen and wet hay-scented, particularly fresh to the palate, reminiscent of green tomato relish and ripe apricot.
A relatively strong honey with mild tangy notes. This dark amber honey delivers a distinct floral aroma of dandelions. Great tasting by itself, it is best eaten straight from the spoon.
Its color ranges from golden yellow to amber, with a fresh scent reminiscent of menthol and with an intense flavor of fresh spices. Its taste is medium-sweet and very persistent, with fresh walnut tones and a delicately bitter aftertaste. Makes a nice vinaigrette with white vinegar; goes well with herbal teas.
Clover honey is one of the most widely available and popular honey varieties and varies in color from water white to different tones of amber. This classic honey has a pleasingly mild, floral sweetness with its lingering hint of sour aftertaste.
Miele e Nocciole
Whole hazelnuts in Acacia honey.
A paste of ground hazelnuts and acacia honey.
Crystallization of honey is a natural and uncontrolled process. Hence, over time, almost all pure raw honey crystallizes.
Honey varietals with a low fructose to glucose ratio, (e.g. Dandelion and Clover) crystallize swiftly in days and weeks, while honey varietals with a high fructose to glucose ratio (Acacia) crystallize slowly and stay liquid for years. During crystallization honey thickens and becomes more viscous. The size of the crystals formed varies from honey to honey; some varietals form fine crystals while others large ones. Even though the formation of crystals has absolutely no bearing on the quality of honey, some people still reject honey that is sugary and coarse in texture.
To return a bottle of crystallized honey to liquid state, simply place it in a warm water bath of about 100ºF for about 15 minutes or until the granules have dissolved. Subjecting honey to too much heat would destroy its live enzymes.
Store honey at room temperature in air-tight containers; refrigerating it is not recommended as it would accelerate the process of crystallization and harden the honey.