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Honey Types / Charact.   

 

The honey crop as the source of color in different taste in perfume in density in a gyreokokous in the composition of the sugars and organoleptic and physical and chemical characteristics. 

Honey is named after the plant from which the largest percentage. In Greece we have nine (9) types of honey. 

Each type has its own characteristics that make it stand out from the other ..


The nine types are:

Thyme Honey: Bold aromatic honey predominates in color, flavor. Ranks the best varieties of honey available. Crystallizes until 18 months after its production.


Orange honey: with a wonderful aroma and taste good. It is light and crystallized very quickly in a month from its production.


Honey Sunflower: It is pale yellowish honey and crystallized quickly in 1 month from its production.


Heather honey: It has high nutritional value and is available for this main branches of hygiene diatrofis.Echei characteristic odor and taste and has won many demanding consumers Crystallizes very quickly to 1 month.


Chestnut honey: Has a strong aroma and taste bitterish. Crystallizes late at around 1 year.


Honey from Pine: Is honey from honey component is rich in minerals and vitamins and does not crystallize.


Honey Cotton: Is a predominates light Hydrogen peroxide and crystallized in 1 month.


Honey Polykomvou: a dark-colored honey with peculiar taste


Honey from Pine: Is honey from honey secretions, has good taste and does not crystallize.


Mytilene in the pure varieties of honey produced is the heather flower honey and chestnut honey. Produce honey spring flowering from a variety of flowers, honey summer flowering mainly from wicker and honey autumn flowering derived mainly from ivy, asparagus and honey oak secretions.

 

 

 

 

 


What is the best honey? 

 

The best honey is what has been the least possible treatment is not mixed with sweeteners and the producer has not unreasonably pharmaceutical use.
 
After ensuring the above conditions can choose from the above categories based on honey taste preferences based on the physicochemical data and organoleptic characteristics.

 
 
   

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