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OUR PRODUCTS

PURE RAW HONEY

Top quality honey, 100% natural, unheated, and unfiltered, without preservatives or mixture with any other honey, preserving all its nutritional benefits, enzymes and antioxidants. In its purest form, without undergoing any processing, exactly as bees produce it. Harvested from an area listed on the European network Natura 2000, away from organized and intensive cultivation, in a pristine ecosystem rich in biodiversity.

ΜOUNTAIN BLOSSOM HONEY

With the delicate flavor and distinctive aroma of a floral bouquet.

WILD FOREST HONEY

With a delicate aroma, mild sweetness and a slight resin taste.

THYME HONEY

With a distinct strong aroma and rich taste that lasts.

FREQUENTLY ASKED QUESTIONS

The term “Raw” refers to pure, natural honey that has been cold extracted from the honeycomb without undergoing any processing and offered to the consumer exactly as it is produced by the bee. Raw honey is unpasteurized, unfiltered, without any preservatives and mixture with other types of honey, preserving all its nutritional benefits, enzymes, and antioxidants, whereas heat-treated honey is degraded since most of its nutrients are destroyed.

Raw honey retains its high nutritional value, anti-inflammatory and antibacterial properties, enzymes and minerals that activate vitamins and trace elements in the human body, fighting free radicals associated with the manifestation of many diseases. Raw honey is an alkaline food that neutralizes acids in the digestive system and contains amylase, an enzyme found in bee pollen that assists in breaking down starch. Its value has been recognized since antiquity: from Homer to Hippocrates and from Pythagoras to Aristotle, honey is referred to as a product of high nutritional value and pharmaceutical elixir. 182 elements have been detected in raw honey, mainly carbohydrates, enzymes, trace elements and amino acids that are an energy source with antioxidant and anti-aging effect contributing significantly to one’s health shielding.

Crystallization is a natural process of raw honey that does not alter its nutritional and biological value. The crystallization time of honey varies, depending on its botanical origin.
To liquidate it:

  • place the jar in a deep bowl with warm water (max.40oC)
  • Stir occasionally and gradually add water to keep its temperature constant.
  • Repeat the process until the honey has returned to its original, liquid state
  • on bread or toast
  • with yogurt and walnuts
  • with oats or cereals
  • with cheese
  • in salad dressings
  • in grilled meat as a crust
  • in sauces accompanying meat
  • in desserts or fruit salads
  • as a substitute for sugar
  • as a snack throughout the day
  • in confectionery
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