What does it mean that this honey is raw?
Raw means that the honey is not heated and is processed as little as possible. This honey is cold-filtered, which keeps it closer to the honey as the beekeeper takes it from the comb. Natural differences in color, taste, and texture are therefore possible.
What does Mel de Rosmaninho mean?
This special honey is obtained from the nectar of Lavandula stoechas, a wild lavender species known in Portugal as rosmaninho. Contrary to what the English translation "rosemary" on the label might suggest, this is not rosemary, but a Mediterranean lavender species. Rosemary is related to lavender (but they belong to different genera).
Why does it say "rosemary" on the label? Isn't that rosemary?
The Portuguese dictionary Infopédia states that rosmaninho is used for both Lavandula stoechas and, in some contexts, for real rosemary. This probably explains the English translation Rosemary Honey.
Why does this honey come from the higher parts of the region?
Éme's wild lavender grows at an altitude of approximately 400 meters.
When does the lavender for this honey bloom?
The wild stoechas lavender blooms from February to June. That is the period during which the bees can collect nectar from this plant.
Why is origin important for honey?
Because unfortunately, honey is a product that is often blended, heated, filtered, and traded without a clear origin. In the supermarket, the label often says “blend of EU and non-EU honey.” That tells the customer very little. This honey comes from Éme in Santa Maria de Émeres, near Valpaços in Trás-os-Montes. One producer, one recognizable region, one clear type of honey.
Is this honey comparable to cheap supermarket honey?
No. Much (cheap) honey is anonymous blended honey, often originating from multiple countries and almost always heated, heavily filtered, or otherwise processed. Éme's honey comes from a single producer in northern Portugal. As little processing as possible, and never heated, for truly pure honey. That is exactly the difference.
Why does honey sometimes become thick or grainy?
That is crystallization. It is a natural process and says nothing negative about the quality. Raw honey can become firmer, thicker, or grainier over time.
How can I make crystallized honey liquid again?
Stir the honey gently if you want to make it creamier. If you want to make it more liquid, place the closed jar in a lukewarm water bath. It is better not to heat honey above 40 degrees Celsius so that its aroma, taste, and raw character are preserved as much as possible.
Can I use this honey in hot dishes?
Yes, you can. It is best to add the honey to hot preparations a little later. This preserves the taste better and prevents the honey from caramelizing too much.
Can I put honey in hot tea?
Yes, of course. You can easily add honey to hot tea or use it in hot dishes. If you want to preserve the natural enzymes and delicate aromas of raw honey as much as possible, it is best to add the honey when the dish or drink has cooled slightly. Studies show that even at 80 °C for 15 minutes, there was no major decline in quality, although enzyme activity did decrease slightly. So there is no strict temperature limit, but cooler is better.
Should I use a wooden spoon?
No. A regular stainless steel spoon or a bread knife is perfectly fine. The idea that modern stainless steel directly affects honey is incorrect. Beekeepers themselves use stainless steel materials when processing and filling honey. Above all, use a clean, dry spoon.
Is honey suitable for babies?
No. Honey is not suitable for children under 1 year of age. Honey may contain traces of the bacterium Clostridium botulinum. Because a baby's gut flora is not yet sufficiently developed, these spores can cause infant botulism, a rare but serious condition. This applies to all honey, including heated honey.
How long does honey last?
Honey is one of the few foods that are, in principle, edible for many years or even almost indefinitely. This is due to the unique composition of honey: it contains little water, has a natural acidity, and naturally possesses antibacterial properties. This makes it very difficult for bacteria and fungi to develop.
Honey jars have even been found in Egyptian tombs thousands of years old that still turned out to be edible. This underscores how exceptionally stable honey is by nature.
Honey still has a best-before date on it. This date is legally required and does not indicate a strict expiration limit. Honey is still safe to consume after the best-before date. However, its color, taste, or texture may slowly change over time. A common change is crystallization. This is a completely natural process.
