Raw honey from Matalahuva
1. Characteristics of Matalahúva honey of Sierra de Montoro
Matalahuva honey has a dark amber colour with reddish tones.
a) New Harvest
The matalahuva honey is harvested in late spring
The honey of matalahuva has a soft aroma that is very reminiscent of aniseed, from which the same drink is obtained. This characteristic aroma is due to a component found in its nectar, anethole.
Matalahuva honey has little tendency to crystallize
This honey in addition to the typical properties of a quality honey; bactericidal and antiseptic, helps us to make the digestion and is recommended as expectorant…
The honey of matalahuva is a delicious honey to use in the breakfasts
2. General information:
Producing company: Miel Montoro
Origin of the company: Montoro, Córdoba
a) Nutritional information:
Value per 100 g
Energy value: 329 Kcal
Protein: 0.37 %.
Carbohydrates: 81.80 %.
Dietary fiber: 0.01 %
b) Additional information
Anise honey from Sierra de Montoro has been bottled in a glass jar that when crystallized can take on the surface white colors due to its natural crystallization. To reverse the crystallization, we can put the honey pot in the bain-marie until it completely returns to its liquid state. If we want to keep it liquid for longer, we must keep the honey in a warm place, because at temperatures near 14 º C accelerates its natural process of crystallization.
The honey is usually put two years of preferential consumption, but if well preserved, endures a lifetime.