Raw Dandelion Honey

Exceptional honey that gives us amber-yellowish colors of variable tones depending on its physical state, with an intense and penetrating aroma very characteristic of it and a flavor of intensity and very persistent medium acidity, not excessively sweet, with slight bitter resinous notes due to the contemporary flora of the moment. It is a honey that surprises with its refreshing flavor, in contrast to its peculiar aroma.

Dandelion honey has a very rapid crystallization in fine grain, acquiring its culinary splendor when it acquires a creamy consistency.

Rich in vitamins (mainly K and A), proteins, fibers, minerals (manganese, magnesium, phosphorus, copper, calcium, iron, potassium, silicon, zinc, sodium), carotenoids, taraxacosides, terpenes, etc.

ORIGIN: IBERIAN PENINSULA
REPRESENTATIVE SPECIES: Dandelion (Taraxacum officinale).
MAIN FLORAL COMPOSITION: Dandelion (Taraxacum officinale) and varied native wild flora.
PRODUCTION TIME: Spring.
COLOR: Amber-yellowish of variable tones.
FLAVOR : Intensity and very persistent medium acidity, not excessively sweet, with slight bitter resinous notes.
AROMA: Intense and penetrating, very characteristic.
PECULIARITIES: Raw honey, pure, healthy, not homogenized, not filtered, without added sugars,
CONSERVATION: Keep in a dry, semi-dark and cool place to keep all its properties intact in a natural way.

In its natural process, honey crystallizes and hardens depending on various parameters (temperature, floral origin, etc.).