Premium Honey Acacia Honeycomb In Glass Jar 250g
 
 
Discover the exquisite taste of our Premium Honey Acacia Honeycomb In Glass Jar 250g, exclusively available at IFM Gourmet Store Dubai. Sourced from the finest apiaries, this luxurious honeycomb delights with its delicate floral notes and smooth texture, perfect for gourmet dishes or a sweet indulgence. Encased in an elegant glass jar, each 250g serving promises purity and sophistication, highlighting our commitment to high-quality products. Enjoy the convenience of online and in-store purchases as you elevate your culinary experiences with this natural treasure from around the world.
 
100% Italian BIO Honey
 
The Honeycomb is a grouping of hexagonal wax cells built by bees to store honey and pollen. The beekeeper removes the honeycomb to collect the honey: its extraction occurs by opening the cells, that is removing with a special tool the operculum of wax that closes them, and spinning the honeycomb in the honey extractor.
 
In order to give the consumer the opportunity to taste honey as it appears before being extracted, we thought of Honeycomb in two versions. In this one a section of the honeycomb (also of acacia honey) is placed in a box. With Honeycomb you can experience the taste of freshly harvested honey. The wax, absolutely edible and pleasant to chew, does not alter the taste of honey and favors the functionality of the intestine.
 
Italian honey has centuries of tradition on honeys since the Roman Empire.
 
There are more than 300 types of honey on the market in Italy with different colors and flavors depending on the plants from which the bees draw nectar. 
 
The most common is millefiori honey, but there are also numerous varieties of mono-floral honey.
 
‘Miele millefiori’: Wildflower honey—Honey of a thousand flowers. ‘Miele di nettare’: Blossom Honey—Honey produced from flower nectar.
 
Conversely, the Italian bees were and are excellent honey producers, show a gentle temperament that makes them the most popular race of honey bee in North America, have a moderately low tendency to swarm, and have a bright yellow color that makes queens easy to find.
 
Which one to choose? Among the most widely used in Italian cooking is acacia honey, which has a delicate taste and is the most suitable if you do not want to cover other flavours. 
 
Lime honey, very sweet and aromatic, is great for desserts. 
 
Chestnut honey and strawberry tree honey, on the other hand, are rather bitter and go well with main courses of meat, charcuterie boards and cheeses.
 
In Italy there is a great range of honey, a great variety of flowers and relation between different aromas and flowers or plants. 
 
– Italian 100% production time: April – August
-production area mainly in Italian rich soils and fields. 100%.
 
Does Honey Expires?
 
Natural, properly preserved honey will not expire. In fact, archeologists found honey thousands of years old in ancient Egyptian tombs, and it was still good! While most of us don’t need to worry about honey that old, their discovery proves that if properly contained, real honey can last for a very, very long time.
 
Honey Components
 
The honey is a complex mixture whose main elements are: simple sugars (glucose and fructose), water, minerals (calcium, iron, magnesium, copper, manganese, silicon, potassium, iodine, sodium, phosphorus)vitamins (A, group B, C, E, K), organic acids, phenols, flavonoids and enzymes.
 
The proportions of these substances may vary, even of great importance, in relation to the composition of the nectar or honeydew from which the honey derives, that is to say, its botanical origin and the place of origin. The type of final product changes not only according to the nectar, but also according to the propolis, a substance that comes from the combination of bee proteins and tree resin and that is used for the protection of the hive. For such factors , the various types of honey can never be identical both in composition and in terms of organoleptic profile and beneficial properties
Bee Honey Flowers
 
Bees on Flowers
 
Honey Comb
 
The benefits of Italian honeys 
 
There are many types of honeys existing in Italy, each with specific characteristics and tastes. Among the most common are:
 
Honey of Acacia Flowers
 
It derives from Robinia, a plant widespread in Piedmont, Lombardy, Veneto e Tuscany. This product has a liquid consistency that tends not to crystallize and retains a neutral flavor with a note of vanilla and powdered sugar. It is used to reduce inflammation (especially those in the throat), to counteract digestive pathologies and to unlock the intestine, relying on its slight laxative effect.
 
Italian Honey Acacia IFM Gourmet Dubai UAE
 
Honey of Millefiori Multi Flowers
 
It has a mixed color ranging from white to amber and is subject to crystallization. Its main function is anti-inflammatory and energetic. This type of honey does not have a single place of production, but it can be produced both in the mountains and in hills e in the plain, where you can find flowers of various kinds. For this reason, depending on the area of collection, it can present some uniqueness at the level of flavor, scent and properties.
 
Millefiori Honey
 
Honey of Eucalyptus
 
It has an amber color tending to red and is in the liquid state. It has a antibiotic action , and relieves the feeling of discomfort caused by coughing. The most abundant productions come from the Tuscan Maremma, from the Lazio e from Sardinia’ island.
 
Honey from Chestnut
 
It has a dark color with reddish hue that is presented in the liquid state. It has the function of promoting blood circulation, acts as urinary tract disinfectant and is antispasmodic. It is produced in the period between the end of June and the first part of July. It is produced in all of Italy, from Alps to Sicily, in medium mountain areas (from 400 to 1200 m).
 
Honey from Chestnuts Flowers
 
Honey what is it? 
 
Honey is a sweet and viscous substance made by several bees, the best-known of which are Honey Bees. Honey is made and stored to nourish bee colonies.
 
Bees produce honey by gathering and then refining the sugary secretion of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey’s sugars until it is thick and viscous.