HONEY

 

 

  • HONEY IN GASTRONOMY

    Honey is used mainly in cooking and baking, as a companion to bread or toast (especially for breakfast or snacks) and as an additive for different drinks, such as tea. As it is rich in sugars such as fructose, honey is hygroscopic (it absorbs humidity from the air), so adding a small amount to bread and cakes helps them stay softer for longer. Virgin honey also contains enzymes that aid digestion, and also diverse vitamins and antioxidants. This is why it is usually recommended that honey be eaten at temperatures no higher than 60°C as it begins to lose beneficial properties at higher temperatures as some of these elements become volatile

     

     

    Honey production in Spain is of great social and economic importance although it varies greatly from one year to the next depending on the blooming of plants and flowers. On the Spanish market, there are honeys from many areas, prepared from the nectar of different flowers and with two basic presentations for consumption: crystallised and liquid.

     

    Honey has always been a food valued and acknowledged by man, and it has also been attributed curative properties.

    Spanish honey is internationally renowned and has three protected designations of origin:

    Miel de Granada.

    Miel de la Alcarria.

    Miel de Villuercas-Ibores.



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