Thyme Honey
Greek thyme honey is rich in carbohydrates in the form of glucose at a rate of about 30% and fructose at about 37%.
It also contains pollen grains in a percentage of over 25%, reaching in some cases an impressive 85%!
This amount of pollen grains makes them particularly rich in minerals and trace elements such as calcium, magnesium, boron, silicon, iron, zinc and manganese.
It also contains the flavonoids quercetin, hesperidin, catechin, camphor or naringenin, etc., in quantities that vary depending on the geographical origin.
Thyme honey constitutes 10% of the total honey production in our country. It is produced mainly on the Greek islands where thyme thrives and the conditions favor the optimal performance of its characteristics and the excellent growth.
Taste: Its taste is sweet and pleasant with a high concentration of fructose.
Aroma: Its aroma is strong and stands out immediately.
Color: Its color is amber and bright, which makes it very attractive to consumers.
Crystallization: It crystallizes within 6 to 18 months.
Nutritional value: Thyme honey has tonic and antiseptic properties and is recommended for the prevention and/ or treatment of infectious, digestive and respiratory diseases. It is rich in minerals such as copper and iron, and contains boron, as well.
Spruce honey
It covers about 5-7% of the annual production in our country and is mainly produced from the Kefallonian spruce (Abies cephalonica) which covers large areas in the mountainous areas south of Mount Olympus, in Evrytania, Pertouli, Karpenisi, Taygetos, Arcadia, Parnitha and elsewhere.
Fir honey has a low moisture content. Its pH is higher than all other types of honey. Thus, spruce honey deteriorates at a slower rate, compared to other types of honey and especially to flower honeys, which have a low pH.
Taste: Fir honey is one of the categories of Greek honey with a particularly good taste and characteristic appearance, that stands out.
Aroma: Deep aroma reminiscent of forest and flowers.
Color: Its color varies depending on its region of origin. It is bright honey, in some areas darker and in others lighter.
Crystallization: Due to its low glucose content it does not crystallize, which makes it sought-after for mixing in commercial formulas.
Nutritional value: It is rich in trace elements (potassium, magnesium, phosphorus, iron, etc.). It contains vitamins in very small quantities, but even this small amount helps in the better assimilation of sugars by the human body.
Forest Honey
Forest honey is considered rare and has a special taste. The collection process starts in June and can last until the end of August or early September. It is produced from the honeydew secretions of the oak tree (mainly the leaves) and results in a very dark, almost black and quite thick honey with a wonderful caramel taste.
Taste: Wonderful caramel taste
Colour: the honey produced from the oak tree is dark in colour (almost black) and beekeepers often call it “tree honey”.
Crystallization: It does not crystallize easily (its crystallization takes place after 12 or even 18 months)
Nutritional Value: Research has clearly and unequivocally established that the highest antioxidant activity, even from New Zealand Manuka honey, was found in oak honey as well as the highest percentage of total phenols. It has significant antioxidant activity.
Pine honey
About 65% of the total honey production in Greece is pine honey. Honey is derived from the honey secretions of the insect Marchalina hellenica known as ” aphid”, “worker”, “germ” or “pest” of the pine tree. The main areas of pine honey production are in northern Evia. It is produced in areas and seasons that are not sprayed with pesticides, away from the polluted urban environment, thus enabling bees to be farmed organically.
Taste: It has a particular taste that one can easily distinguish and it is thick. Due to its low sugar content, it is not very sweet.
Aroma: Special.
Color: The color of pine honey is characteristic and darker than that of thyme honey. In fact, pine honey that is produced in spring is lighter and clearer than pine honey produced in fall.
Crystallization: Due to the low natural content of glucose in pine honey, its crystallization takes place at a fairly slow rate. Pure pine honeys remain liquid for more than a year and a half while their mixtures with heather, cotton, sunflower or polycombos honey crystallize in 2-5 months.
Nutritional value: Pine honey is considered a honey of high nutritional value, which is indicated by its high ash content. This is mainly due to the large number of different substances that are present in its composition. These substances are predominantly minerals and trace elements (calcium, magnesium, zinc, iron, copper, etc.), which are found in large concentrations in Greek pine honey. Due to its low sugar content it is suitable for diabetics and has fewer calories compared to flower honey.
