MULTIFLOWER HONEY

This kind of honey has a wide harvest area. We start to harvest honey first from almond blossoms in the coastal area of Tarragona, and we finish in autumn with heather. If we take honey from bee-hives and it doesn’t have a specific botanical origin, this honey is sold as multiflower honey.

Thanks to its purity, our multiflower honey crystallizes very easily. We can change its texture if we heat it up in a double boiler (or bain-marie) at less than 40ºC. The crystallization of multiflower honey depends on its botanical origin.

“Multiflower honey is highly valued for its versatility, as it complements a range of culinary applications—from sweetening beverages to enhancing baking recipes. The blend of different nectar sources gives it a unique character, contributing to its rich and complex flavor profile, making it a distinguished honey variety.

This type of honey is mostly used for cooking, in pastries, on toast and bread and in drinks like tea. It is also recommended to use it to replace sugar because it sweetens.