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Orange Blossom Honey

Origin: Spain and other areas of the Iberian Peninsula
: Orange (Citrus X sinensis)
Main Floral composition : Orange (Citrus X sinensis), Mandarin (Citrus X reticulata), and varied native wild Flora.
Production period: early spring.
Color: light amber almost translucent to latent Amber.
Flavor : markedly sweet and soft with spontaneous acidulous notes.
Aroma : intensely scented and 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 Orange Blossom Honey

Pure natural honey of excellent gourmet quality and outstanding organoleptic characteristics, which has an exquisite taste markedly sweet, leaving on the palate a very pleasant and delicate feeling, seasoned occasionally by spontaneous acidulous notes. No less striking is its intensely scented and persistent aroma, evoking in the retronasal subtle spring floral fragrances.
Rich in vitamin C, fertile in various minerals (potassium, phosphorus, zinc, ..) and possessing several types of fast-absorbing sugar (glucose, fructose,..).
It slowly crystallizes into thin crystals, embracing almost translucent amber tones when it is in a more fluid state, turning lactescent when the solidification process begins.

Usage tips

The natural honey of orange blossom collected by our bees have unique characteristics, so if we want to take advantage of all its qualities, 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 natural qualities.

Conservation tips

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

Excellencies of Orange Blossom Honey

Like our entire range of melliferous products of the hive (pollen, propolis, royal jelly...), we describe a pure natural honey of orange blossom collected by our bees in traditional orchards of the peninsular Levant, which forms an excellent natural product of supreme quality:
    Pure: it is produced by bees, releasing pollen, nectar and various natural secretions (vegetative and sucking insects), to then proceed to its transformation and storage inside the hive; in this process there are no external components that nature itself provides.
  • Raw: has not been subjected to processes of overheating (more than 40 degrees) or pasteurization, remaining free of all vitamins, nutrients and enzymes. It also retains all the quality in terms of organoleptic qualities is concerned.
  • Unfiltered :we never filter it, because in this way we retain all the original attributes, thus achieving an excellent natural product without equal.
  • not homogenized :our honeys are never mixed, nor from different geographical or floral origins, because our continuous objective is to maintain the essence and purity from its origin to the palate of the final consumer, thus ensuring the intake of a natural product.
  • free of added sugars: our honey is what it is, just as the bee produces it in the hive, thus possessing natural sugars typical of unadulterated natural honey..

Where does it come from?

This exquisite natural handmade honey, is produced by bees as a result of libation to extract pollen and nectar from the flowers of citrus plants (orange (Citrus X sinensis), Mandarin (Citrus X reticulata), lemon (Citrus X lemon)) and the accompanying varied native wild flora.

The Orange Tree is the most representative species, being a medium-sized perennial tree with a large globular crown, slightly coriaceous oval leaves and sometimes spiny branches; emblematic are its intensely fragrant vivid flowers ("orange blossom flowers") tremendously attractive to the Bee and its appreciated fruit, the Orange.

It is a species very naturally adapted to coastal climates of stable temperatures and pleasant winters, so that intense frosts can even wipe out the tree. As for the terrain, orange trees mostly like slightly limestone Sandy-silica soils, which have a small percentage of clays and have the possibility of frequent watering without reaching the point of saturation, as is the case with other plants located in the area.

Orange Blossom Honey, Etymology and History

The orange trees had their natural origin in India, Pakistan, Vietnam and southeast China, and were brought to the West by the Arabs.
Sanskrit word "Naranga" meaning "Orange", "Tree of oranges"; The Legend also cites that an elephant died because it ingested an excessive amount of oranges, relating as a result this word to "poison for elephants"; another meaning is given in tamil, resulting "naru= fragrant". From India it passed to Persia and from there to the Arabian Peninsula, where it was called "Orange", thus naming the bitter orange; already in the Middle Ages, was introduced in the Iberian Peninsula leading to the current name (naranjo), then moving to the rest of Europe through France, even to England, where he acquired the appellation of the provencal old "naurange" (pronounced noránsh), which became "orange" (as the English article a (an before vowel) and French une, appearing in "a norange" and "une norange" became so equivocal in "an orange" and "une orange", respectively).
In some other very particular Central European language such as Dutch, the fruit was called "sinaasappel" ("Chinese Apple") and "oranje" (color).

Recipes with Orange Blossom Honey

gourmet peas sauteed with Orange Blossom Honey

First, cook 300 grs of peas in a saucepan with boiling water and a little sea salt; once at its point, drain the excess water.
Let's Cook apart a large potato and a carrot by the same method.

Then, pour a little virgin olive oil in a pan and heat it moderately, add half a pill of natural vegetable broth without salt, a finely chopped onion tender, a piece of cuttlefish cooked and cut into small tacos, and fry all over on low heat stirring occasionally. Then, pour 2 whole eggs, 8 egg whites and a pinch of jiloca saffron, and stir continuously until a fine but lumpy texture amalgam. Finally, add the potato cut very thin into tacos and carrot similarly, a few drops of quinoa milk, a small tablespoon of lemon rind, half a tablespoon of sweet raw honey orange blossom, and carefully remove all food so as not to undo the thick elements, until form a uniform mixture.