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Thyme Honey

Origin : Spain and other areas of the Iberian Peninsula
Representative species: thyme (Thymus vulgaris L.).
Main floral composition: thyme (Thymus vulgaris L.), Rosemary ( Rosmarinus officinalis) and varied native wild Flora.
Production period: spring –summer.
Color : Amber dotted with a range of reddish hues .
Flavor : delicious and intense sweet floral flavor, accented with persistent acidic notes.
Aroma : intense floral aroma very persistent.
Peculiarities: raw honey, pure, not homogenized, not filtered, without added sugars.
Conservation : keep dry, semi-dark and cool.
** In its natural process, honey crystallizes and hardens according to various parameters (temperature, floral origin, etc..).

Characteristics of Thyme Honey

Striking amber color sprinkled with a range of different reddish hues, being able to acquire a lighter natural gradient if accompanied by a high index of rosemary pollen. Delicious and intense sweet floral flavor, accented with persistent acidic notes. Experts define Thyme Honey as a warm, spicy, penetrating and herbaceous honey that emanates very notoriously the essence it carries.

Thyme Honey Excellencies

Just like the rest of our range of honeydew and beehive derivatives ( propolis, royal jelly, pollen.), it is a pure handmade honey of thyme that has multiple natural qualities:
• Pure: it is produced by bees harvesting pollen and floral nectar at times, and secretions of plants and sucking insects in others, transforming and gathering such elements in the honeycomb of the hive; that is why our honey fully maintains its purity, since in this process there are no external factors that nature itself provides.
• Raw: in our working method, the processes of overheating (more than 40 º) and pasteurization are excluded, in order to keep intact all the vitamins, nutrients and enzymes of the same, in addition to its extraordinary taste and olfactory qualities.
• Filtered-free: it is never filtered, because in this way we avoid the loss of natural attributes, thus achieving an excellent pure natural product.
• No added sugars: our honey maintains the essence of the hive, from the moment of collection to the final packaging, thus possessing the natural sugars typical of a natural unadulterated honey, with all the intrinsic advantages that this brings.
* Non-homogenized: in order to preserve the essence and purity of our honey, we never mix natural honeys from different geographical or floral sources; in this way we make available to the consumer all the qualities that a pure honey possesses.

Usage tips

The natural Thyme Honeys collected by our bees have unique qualities, so it is advisable to take them directly, tasting them inside the mouth as long as possible before ingesting them. To make them more manageable in those cases that are preferred diluted, it is recommended at most, warm the "bain-marie" to temperature that never exceeds 40 º to avoid the loss of attributes.

Conservation tips

Keep in a dry, semi-dark and cool place to keep intact in a natural way all its qualities.

Thyme Honey, where does it come from?

Natural Thyme Honey is produced by bees, as a result of libation to extract pollen and nectar from the flowers of predominant plant species, such as thyme (Thymus vulgaris) and Rosemary (Rosmarinus officinalis), coexisting also in other Peninsular areas with variegated plants such as eucalyptus, lavender or lavender, Heather, and great diversity of aromatic and shrub species of chaparro porte.

This plant of high rusticity and wonderful natural qualities, is one of the most significant exponents of the Mediterranean flora of Spain and traditional beekeeping. It develops in the form of a low mata with woody stems, small aromatic Linear Leaves and tiny flowers of Violet-whitish colour, sometimes light pink, that emerge during the late spring and early summer, subtly attracting its sweet nectar to the pecoreador bees of the hive.

Thyme Honey, etymology and History

Its name comes from the Latin Thymus or Thymum, which adopted it from the Greek thýmon and thýmos, although it also seems certain its connection to the Indo-European root “dheu” which means smoke, steam, something breathable, aroma. The best known species of the 28 that are approximately cited in the Iberian Peninsula, is the Thymus vulgaris (Latin epithet meaning "vulgar, common"..).

Already in ancient Egypt, the branches of thyme plants were used in the manufacture of miraculous potions, composition of intense aroma in funeral rituals, floral ornaments, etc... .
The Greeks considered thyme as an icon of strength and natural energy, although it could be a related species as the serpol most typical of these Mediterranean-Eastern coasts (it appears in various quotations from Galen). Greek mythology states that this plant sprang from a tear shed by Helen of Troy, from which the Hellenic Warriors gained strength and courage.
Later it was extended to the Roman Empire, where it was frequently used in the ancient baths or providing aroma to wines and various viandas. The influence of this vast empire moved it to almost all of Western Europe and even to ancient Byzantium, where recipes with thyme appeared as a usual seasoning. Later during the Middle Ages, it continued its expansion, also adding its use as a protective amulet during battles.
In the eighteenth century, the German apothecary Newman managed to obtain natural essential oil of thyme, being today one of the most used food supplements. Subsequently, it expanded and enhanced its cultivation to many European areas for sale to the large industry.
A legend christian quote that when Joseph of Arimathea carried the Holy grail to the Sacred Mountain of Montserrat, the angels were given a prebenda visitors of the same, by which they covered their slopes of thyme, whose appearance, color and beauty to floral remembered the Holy Grail; from that moment, he was conferred qualities worthy of the deities.
In the Gypsy race they were considered sacred plants, assuring that an ancient Egyptian god gave it to his people.
In the popular tradition it was used against storms and lightning, ensuring that with the ingestion of an infusion of wild natural thyme collected on Hill inhabited by fairies you could enjoy ancestral experiences.

Recipes with Thyme Honey.

Cheese Baked with Thyme Honey.

We turn on the oven and heat it to 180-200º C. We cut semi-sono cheese in the form of large cheese; we join them forming a large compact wheel and add on it a small teaspoon of finely crushed thyme, a mixture of aromatic herbs powder to give flavor, and a tablespoon of sweet honey of natural Thyme of light amber color to be possible to be softer.

Bake on foil between 6 and 12 minutes depending on the variety of cheese chosen; we take it to the point of gratin but without letting the block unravel. We take it out of the oven, place on a flat plate decorated with floral motifs and once allowed to cool slightly, sprinkle it with a coverage of small raspberries and sweet currants topped with toasted corn bread taquitos.
It is one of the healthiest and most balanced recipes, which transfers to the consumer all the floral essences of plants libated by bees in their place of origin.