FOOD ARTE
RHODODENDRON BLOSSOM HONEY
The Italian word for honey is “miele” and it originates from the Latin word melit (sweet). For ages honey was the only concentrated sweet available food. The first traces of human built bee hives go back to VI century B.C. For thousands of years’ honey was the main sweetener used by humanity. Different types of honeys are produced by placing the beehives in close vicinity to special trees such as the Acacia, the Chestnut, the Cherry, the Orange, thus obtaining different shades of color and taste according to the blossom the bees have come in contact with. Then there is the wild flower honey, that bees produce by visiting different plants and trees.
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Additional information
Weight | 0,405 kg |
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Dimensions | 6,5 × 6,5 × 8,0 cm |
Ingredients | Honey |
Recipe | As this honey hasn’t a strong flavor of its own, it is particularly suitable to sweeten infusions and tea. It also is very good to sweeten yoghurt and cereal. |
Curiosity | Rhododendron honey has different colors that range from waxy white to straw-yellow when liquid, and that turns white when crystallized. It is sweet, but with very little after taste. As the production of this honey depends a lot on the weather conditions at blossoming time, that need to be suitable for the bees to survive, there are years when the production isn’t enough to meet market demands. |
Seasonality | All year |
Gross weight | 405 g / 14.2 Oz |
Net weight | 250 g / 8.8 Oz |
Shelf life | 20 months |
Reg | Friuli, Lombardia, Piemonte, Trentino, Valle D'Aosta, Veneto |
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