Pine honey is a type of honeydew honey. It is an unusual and very rare honey, as its availability largely depends on the natural conditions in the locality where the bee colonies work, as well as the weather and the experience of beekeepers.
It is well know for its exceptional content of minerals, nutrients, enzymes.
Our honey is a unique product of the work of bees, beekeepers and natural conditions
The unique taste in the cocktails,
side dishes and desserts
The origin of honey is in pine trees. Their juice is processed by bees thanks to cooperation with other insects.
Pine honey has a remarkable antibacterial potential and is referred to as the European alternative to manuka honey.
BLUE DOT LABEL honey comes from the coast of northern Greece. The bees here do not collect pollen directly but cooperate with other insects. Initial preparation and conversion of the strongly aromatic sap pine plant into sugar secretion (looks like cotton candy) is ensured by scale insect Marchalina hellenica. They occur on coniferous trees, especially in the Mediterranean.
Not every year are the conditions met for its collection, much depends on the weather. A long, warm season without heavy rainfall and strong wind is essential. They also cannot be ensured artificially, such as manuka honey. This product is the true work of nature.
Honey – honeydew has a rich taste, even dark brown – amber color and low viscosity. It also crystallizes more slowly than flower honey. Pine honey has an intense taste, from which you will immediately recognize that it comes from pine trees.
It is less sweet because it contains less fruit sugars. Pale flower honeys contain 30 – 35% glucose (grape sugar) and 35 – 40% fructose (fruit sugar) – which makes up 80% of the total composition. Honeydew has a maximum fruit sugar content of 65%.
As mentioned above, the content of minerals, enzymes, trace elements and as well as low pollen content makes honeydew honey a favorite. In fact, one teaspoon of honeydew contains as much minerals as it is hidden in 2-4 teaspoons of most nectar honey. It is rich in sodium, potassium, calcium, magnesium, zinc, iron and manganese.
We regularly test our honey. In addition to the usual tests that certify consumers the authenticity of honey (water content, HMF), we are also testing, in collaboration with scientists, the antibacterial potential of honey, the presence of proteins and the handling of honey. *
Our scientists recommend a teaspoon of the honey in the mildly warm water before breakfast in the morning. Ancient cosmetics tip: Can be used in cosmetics as a mask, especially for oily skin prone to acne. Apply to the skin for 30 minutes and then wash with warm milk afterwards. Repeat this process every day in the course of 30 days. After few days you will see the difference!
Please, do not overheat the honey. Any crystallization is better than overheating the honey. It can completely destroy its beneficial effects! Honey stored at 15 ° C will retain its properties for longer (up to 3 years)
*Our honey was tested in comparison with the manuka honey ORA UMF 15 and showed higher antibacterial activity against the wound pathogen Pseudomonas aeruginosa and its antibacterial activity against Staphylococcus auerus was comparable to that of manuka honey.