Raw honey from the forest
1. Characteristics of German forest honey
Forest honey has an amber colour which when crystallized takes on a lighter colour with a touch of greyish white.
a) New Harvest
Forest honey is harvested from early spring to late autumn.
Forest honey has an intense and persistent aroma, mainly in the retronosal and is reminiscent of deciduous forests in autumn, humus and mushrooms. When tasting it, its salty notes and some bitter components stand out, with greater or lesser intensity depending on the origin of the myelates from which the bees made the honey. To a lesser extent can be appreciated woody and soft notes of licorice and mint.
Forest honey is quite slow to crystallize and can be coarse or fine depending on the origin of the myelates.
Forest honey is rich in minerals (potassium, phosphorus, calcium, sulphur, manganese, zinc, iron and copper), trace elements and amino acids, so it is very beneficial for people suffering from chronic fatigue, anaemia and lack of appetite. Its oligosaccharides are probiotics that have a beneficial effect on the intestinal flora.
The forest honey goes well with cold creams, red fruit sauces and desserts with dark chocolate and is ideal for spicy and spicy dishes.
2. General information:
Quantity: 500 g
Production company: Adelheid Mittelstrass
Origin of the company: Bernburg, Germany
a) Nutritional information:
Value per 100 g
Energy value: 329 Kcal
Protein: 0.37 %.
Carbohydrates: 81.80 %.
Dietary fiber: 0.01 %
b) Additional information
Forest honey in a glass jar that when crystallized can take on the surface white colors due to its natural crystallization.
Honey is usually given two years of preferential consumption, but if it is well preserved, it lasts a lifetime.