Characteristics of high mountain honey
This kind of honey doesn’t come from an only one nectar. It has a wide range of botanical origins; sainfoin (Onobrichis Sp.) shamrock (Trifolium sp.) alpenrose or snow-rose (Rhododendron Ferrugineum), oregano (Origani Vulgare), aniseed (Pimpinella Anisum), wild blackberry (Rubus Ulmifolius Shot), thistle (Eryngium Sp.), liquorice (Trifolium Sp.).
It has a light amber colour and its intense aroma move you to the green lands of Pirineus.
This kind of honey has an intense flavour depending on the floral species, the area and mountain height.
Honey production
We produce high mountain honey during summer season in the Pirineu Valley (north Catalonia) where the bees enjoy a warm temperatures with fresh water. Besides, they enjoy many types of flowers.
Honey crystallisation
High mountain honey has a medium crystallisation depending on the floral species around. We can change its texture heating it up less than 40ºC in a double boiler.
Beneficial health properties
High mountain honey has a large variety of properties because of its nectar is made by medicinal plants. Mountain honey helps with colds, improves self-steem, helps digestion and regulates blood pressure.
How to consume it
It is a soft honey. Its taste matches with all type of food; it sweetens milk and iogurts among other food.