Ecological raw oak honey
1. Characteristics of Antonio Simón’s organic oak honey
The oak honey has an amber colour, turning black, which when crystallised can turn a lighter brown colour.
a) New Harvest
The oak honey is harvested in late summer and early autumn.
The oak honey has a toasted malt aroma with hints of licorice and menthol. In the mouth, its salty touches stand out, dampening its flavour.
Oak honey takes a long time to crystallize.
Apart from the properties of a honey, bactericide and antiseptic, oak honey is rich in iron and bio-phavonoids, very suitable for combating anemia, dysentery and chronic iron deficiency. It is also very effective against bronchial and pulmonary conditions.
Oak honey is ideal for pairing blue cheeses, fried foods, fruits and cakes with dark chocolate.
2. General information:
Quantity: 1 Kg
Production Company: Antonio Simón
Origin of the company: Cobeña, Madrid
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 ecological oak honey is bottled in a glass jar that when crystallized can take on the surface white colors due to its natural crystallization. If we want to convert it to its liquid state, you must put the honey jar in the bain-marie until it becomes completely liquid. Once liquid, store it in a warm place to delay its new crystallization, although oak honey takes a long time to crystallize because of its lower glucose content and high mineral content.
The honey is usually put two years of preferential consumption, but if well preserved, endures a lifetime.