Fir vanilla
Nutritional Value per 100gr
Energy 1422kJ/340kcal
Fat 0g – of which saturated 0g
Carbohydrates 85g – of which sugars 65g
Edible Fiber 0.1g
Protein 0.2g
Salt 0g
mindyourplate
One of the rarest honeys, not only in Greece but also in the world, is vanilla fir honey or vanilla fir honey. This honey has a special appearance due to the metallic reflections that are created inside it.
It is a unique treasure of Greek Nature with a clear Protected Designation of Origin (PDO) produced in the Peloponnese and specifically in Mainalos, Vytina and Parnonas.
Vanilla fir honey belongs to the category of honeys from melitomas (resins) produced by microorganisms in the trunk of trees. In the case of fir vanilla, the honey produced by the bees is collected from the honeydew produced by the insect Physo kermes Hemicryphus in the knots of the branches of the also rare Capelin fir or as it is known black fir.
Vanilla is rich in trace elements such as potassium, magnesium, phosphorus, iron. It also contains enzymes, proteins and vitamins in quantities sufficient to contribute to the better assimilation of sugars by the body, it also has an antibacterial effect and is extremely beneficial for the functioning of the heart, liver and digestive system.
TASTE: The taste of fir vanilla is mildly sweet due to the low natural sugars while the caramel notes are intense.
AROMA: Its aroma is very special with tones that refer to the tree from which the bees feed on the honeydew: the fir
COLOR: Vanilla fir honey differs in color from all other honeys as it stands out for its amber color with the cream shades created inside.
TEXTURE: Fir vanilla is particularly thick and creamy.
CRYSTALLIZATION: Vanilla Spruce honey is so low in sugars that it never crystallizes – another unique advantage that makes this oh-so-rare honey stand out from all other varieties.
PRODUCTION REGIONS: Peloponnese (Mainalo, Vytina, Parnonas).
STORAGE: This particular honey, due to its specific vanilla content, should be stored in the refrigerator (preservation) in order for its vanilla (pearl) to remain evident.
If the honey is not placed in a refrigerator (preservation) then, gradually, the appearance of the pearl will be lost and the color of the honey will turn red.
In any case, the taste and quality of the honey remain unchanged.
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