Raw honey from Manuka
1. Characteristics of the honey of Manuka de Sala e Higón
Manuka honey from the flowers of the native shrub of New Zealand and Australia, Leptospermum-scoparium, has an amber colour with orange hints.
a) New Harvest
Manuka honey is harvested in the southern hemisphere in spring.
Manuka honey is a very aromatic honey. On the nose, the herbaceous and oil aromas stand out. In the mouth it is somewhat pasty with a characteristic taste of the flower to which it comes.
Manuka honey doesn’t take long to crystallize.
Manuka honey is the honey with the highest bactericidal and antiseptic power of all, as it contains the methylgliosal (MG) component, a component that acts against bacteria resistant to antibiotics.
The manuka honey is recommended to be taken only raw in the mornings or directly to take advantage of all its medicinal properties.
2. General information:
Quantity: 300 g
Production Company: Sala e Higón
Origin of the company: Turís, Valencia
a) Nutritional information:
Value per 100 g
Energy value: 329 Kcal
Protein: 0.37 %.
Carbohydrates: 81.80 %.
Dietary fiber: 0.01 %
b) Health Registry:
c) Additional information
The honey of Manuka de Sala e Higón has been packaged in a glass jar that when crystallized can take on the surface white colors due to its natural crystallization. To return it to its liquid state we must increase its temperature until it becomes liquid again, the best way to do this is to put it in the bain-marie. To delay its crystallization, keep the bottle in a warm place.
The honey is usually put two years of preferential consumption, but if well preserved, endures a lifetime.