Honey from Transylvania
Our honey is produced in the hearth of Transylvania, within the third generation of a beekeeper family, where love and care for bees, accompanied by passion and professionalism for producing honey have passed from father to son and this knowledge is further developed and extended as time passes. Our honey variety is the merit of our bees who collect, store and produce it undisturbed by any intervention on the beekeeper’s behalf in terms of artificial stimulations.
Our bees collect acacia honey from areas located far away from busy roads and industrial establishments.
Acacia honey is crystal clear, featuring a very pale yellowish or – subject to the harvest year – greenish shade of color. As to its flavor, it smells as pure acacia flower. Since it has no aftertaste, it is very exquisite, being sweeter however less acidic than other honey varieties.
Due to its high concentration of fructose, acacia honey is slow to crystallize so that its liquid state is preserved for even 1 or 2 years.
Acacia honey is one of the top three honey varieties which are slowest to crystallize in the world. That’s why it is so much in demand, beside its excellent sweetening capacity, on the world market.
Benefits of acacia honey
Our acacia honey is produced according to organic and natural standards, it is unpasteurized and unprocessed thus its natural flavor is preserved. Acacia honey contains robinin and akacin, therefore it is has a proper disinfecting, detoxifying and cough-suppressing effect. It regenerates the acidity of the stomach. The fructose contained in the acacia honey has a regenerative effect on the liver. In sporting, it is benefic due to its muscle-relaxing capacity
Because of its mild flavor, acacia honey is readily used for sweetening cookies. It can be consumed as delicatessen as such, as honey-flavored brandy/wine or as mead.
Whenever the bees collect honey in colorful multi-flowered meadows, ornamental gardens and botanic gardens, or the beekeeper extracts honey less frequently, the nectars of various origins mature into polyfloral (also called wildflower) honey.
The composition of the multi-floral honey varies according to seasons and regions.
As a mixture, polyfloral honey contains various sugars, organic acids, essential oils and minerals, which enhance its benefic physiological effect.
In the Carpathian Basin, there are 700 plant species of interest for our bees. Not even the largest botanic gardens include such a variety of species. During one and the same year, beekeepers encounter as much as 40-50 different types of floral species when they produce honey. Therefore, polyfloral honey is always richer in essential oils and minerals than monofloral honey. This is beneficial from the viewpoint of the human health however detrimental to trading because they cannot be standardized. Each year and each region provides a different, unique flavor.
Since it is collected from valuable meadow flowers and medicinal plants by the sedulous bees, it is ranked as an excellent honey in terms of its content. According to experts, wildflower honey is deemed to be the most valuable honey because its scope of efficacy is extended due to the nectar deriving from various plants customarily used in the field of naturopathy.
The color of the wildflower honey can vary from light brown to a somewhat darker shade depending on the honey composition. People having a sensitive stomach can also consume this type of honey. It strengthens the human immune system. Polyfloral honey is prone to crystallization. It can be consumed as such or used for flavoring cakes.
Honey Energy Values
Containing at 100gr. serving
– carbohydrates 30gr.
– proteins 35gr.
– minerals 35gr.
B, C, K Vitamine
and traces of pollen