Honey Arbutus Corbezzolo Flowers Tree Italian Nature - 250g
 
What is arbutus honey good for?
Arbutus honey contains Homogentisic acid, a powerful phenolic acid. The antioxidant and antibacterial qualities of this honey are truly exceptional and it is one of the most antioxidant as well as antibacterial honeys in the world.
Arbutus honey is a particular type of honey produced by bees that feed on the pollen of the Arbutus flower, also called Strawberry Tree, because its fruits look like strawberries in shape and color. This plant is typical of the Mediterranean and widespread especially in Italy, Greece and Portugal. This special honey typical of the Mediterranean region has a dark color and bitter caramel taste.
Arbutus fruit and flowers
Scientific studies in recent years have shown that the substance coumarin, which can be found in arbutus honey, contributes also to tackle and prevent the risk of thrombosis. Also it is used in the production of anticoagulant drugs and at the same time it ensures the proper function of the circulatory system.
Benefits:
It boosts the immune system being a source of Vitamin C. The high presence of antioxidants.
It increases energy levels without over increasing the sugar level in the blood.
Consumed raw on its own, it may helps with sore throat and infections of the oral cavity. Its anti-inflammatory and anti-bacterial properties help with the recovery from inflammation or infections. Remember, nothing can substitute medical therapy if needed.
It gives relief with digestive issues. It is in fact rich in probiotics as well, which can help reduce the inflammation of the intestines.
 
HONEY BEE ARBUTUS FLOWERS
 
Honey has centuries of strong tradition on honeys since the Roman Empire ad before..
 
There are more than 300 types of honey on the market in Italy with different colors and flavors depending on the plants from which the bees draw nectar.
The most common is millefiori honey, but there are also numerous varieties of mono-floral honey.
‘Miele millefiori’: Wildflower honey—Honey of a thousand flowers. ‘Miele di nettare’: Blossom Honey—Honey produced from flower nectar.
Conversely, the Italian bees were and are excellent honey producers, show a gentle temperament that makes them the most popular race of honey bee in North America, have a moderately low tendency to swarm, and have a bright yellow color that makes queens easy to find.
Which one to choose? Among the most widely used in Italian cooking is acacia honey, which has a delicate taste and is the most suitable if you do not want to cover other flavours.
Lime honey, very sweet and aromatic, is great for desserts.
Chestnut honey and strawberry tree honey, on the other hand, are rather bitter and go well with main courses of meat, charcuterie boards and cheeses.
In Italy there is a great range of honey, a great variety of flowers and relation between different aromas and flowers or plants.
– Italian 100% production time: April – August
-production area mainly in Italian rich soils and fields. 100%.
 
Does Honey Expires?
 
Natural, properly preserved honey will not expire. In fact, archeologists found honey thousands of years old in ancient Egyptian tombs, and it was still good! While most of us don’t need to worry about honey that old, their discovery proves that if properly contained, real honey can last for a very, very long time.
Bees use pollen and nectar as food. Nectar provides them with carbohydrates, and pollen is their source of protein and fat.
Honeybees stuff pollen into baskets on their legs and use their tongues to suck up nectar. Think of this as them collecting raw ingredients. Back at the hive, the pollen and nectar are put into cells where it will be processed into honey and a substance called “bee bread” which they feed to their young.
Honey Components
 
The honey is a complex mixture whose main elements are: simple sugars (glucose and fructose), water, minerals (calcium, iron, magnesium, copper, manganese, silicon, potassium, iodine, sodium, phosphorus)vitamins (A, group B, C, E, K), organic acids, phenols, flavonoids and enzymes.
 
The proportions of these substances may vary, even of great importance, in relation to the composition of the nectar or honeydew from which the honey derives, that is to say, its botanical origin and the place of origin. The type of final product changes not only according to the nectar, but also according to the propolis, a substance that comes from the combination of bee proteins and tree resin and that is used for the protection of the hive. For such factors , the various types of honey can never be identical both in composition and in terms of organoleptic profile and beneficial properties.
 
The benefits of Italian honeys 
 
There are many types of honeys existing in Italy, each with specific characteristics and tastes. Among the most common are:
 
Honey of Acacia Flowers
It derives from Robinia, a plant widespread in Piedmont, Lombardy, Veneto e Tuscany. This product has a liquid consistency that tends not to crystallize and retains a neutral flavor with a note of vanilla and powdered sugar. It is used to reduce inflammation (especially those in the throat), to counteract digestive pathologies and to unlock the intestine, relying on its slight laxative effect.
 
Honey of Millefiori Multi Flowers
 
It has a mixed color ranging from white to amber and is subject to crystallization. Its main function is anti-inflammatory and energetic. This type of honey does not have a single place of production, but it can be produced both in the mountains and in hills e in the plain, where you can find flowers of various kinds. For this reason, depending on the area of collection, it can present some uniqueness at the level of flavor, scent and properties.
 
Honey of Eucalyptus
 
It has an amber color tending to red and is in the liquid state. It has a antibiotic action , and relieves the feeling of discomfort caused by coughing. The most abundant productions come from the Tuscan Maremma, from the Lazio e from Sardinia’ island.
 
Honey from Chestnut
 
It has a dark color with reddish hue that is presented in the liquid state. It has the function of promoting blood circulation, acts as urinary tract disinfectant and is antispasmodic. It is produced in the period between the end of June and the first part of July. It is produced in all of Italy, from Alps to Sicily, in medium mountain areas (from 400 to 1200 m).
 
Honey what is it? 
 
Honey is a sweet and viscous substance made by several bees, the best-known of which are Honey Bees. Honey is made and stored to nourish bee colonies.
 
Bees produce honey by gathering and then refining the sugary secretion of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hiv e, through water evaporation that concentrates the honey’s sugars until it is thick and viscous.