Miel de printemps (toutes fleurs) – Spring Honey
Out of stock
Local and craft production by Terre @ Air. Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce it from the sugary secretions of plants (floral nectar) or other insects (aphid honeydew) through regurgitation, enzymatic activity, and water evaporation. The variety of honey produced by bees (the genus Apis) is the best-known, due to its worldwide commercial production and human consumption. We collect the product from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping.
It provides 46 calories in a serving of one tablespoon (15 ml) equivalent to 1272 kJ per 100 g. Use and production have a long and varied history as an ancient activity, depicted in Valencia, Spain, by a cave painting of humans foraging for honey at least 8,000 years ago. Over its history as a food, the main uses of honey are in cooking, baking, desserts, such as mel i mató, as a spread on bread, as an addition to various beverages, such as tea, and as a sweetener in some commercial beverages. Possibly the world’s oldest fermented beverage dating to 9,000 years ago, mead (“honey wine”) is the alcoholic product made by adding yeast to the honey–water must, followed by weeks or months of fermentation. In modern mead production, the yeast Saccharomyces cerevisiae is commonly used.