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AVOCADO HONEY is a very dark honey, typical of Granada, Malaga and the Canary Islands. The flavor is very particular, sweet but with many nuances, and the texture is soft and liquid. It is widely used in the kitchen because it combines very well with cheese, cod, lamb, baked pork...
It has high water content and is difficult to crystallize.
Yellow box with screwdriver. For Dadant and Perfection hives
Yellow box with screwdriver. For Langstroth or Dadant hives.
HONEY OF EUCALYPTUS has a very aromatic balsamic odor, a hallmark of any product from the eucalyptus, and with a strong flavor, very concentrated, slightly woody.
The THYME HONEY, of amber color, pulling dark when it crystallizes, although it has little tendency to crystallize and when it does it shows coarse granulation. The most characteristic is its intense aroma, with soft and sweet flavors that linger in the mouth.
HEATHER HONEY, it is thick and dark amber. It can be taken diluted in liquids (coffee, infusions, milk ...) or over sweets.
ORANGE BLOSSOM HONEY comes from the nectar of citrus fruits: lemon, orange, clementine ... Light color, thick texture, mild flavor and a certain aroma of orange blossom. It has a very solid texture because of the large amount of sugar it has and usually solidifies.
CANTUESO HONEY crystallizes slowly, is very light amber, and has soft floral aromas and sweet taste with some acidic note.
It is a honey harvested in spring and very typical of Andalusia.
The CHESTNUT HONEY is one of the stationary honeys, only obtainable from May to July approximately. It has a slightly acid taste with a bitter but soft touch. Its coloration can range from dark yellow, amber, reaching black and is difficult to crystallize.
The OAK HONEY is dense and very dark, almost black, this is due to the high percentage of iron it has. It has an intense aroma and a stronger flavor than other honeys.