Fir honey is produced from honey secretions that take place in the trunk, branches and leaves of the fir (Abies cephalonica, Abies alba, Picea mariana). This honey is collected in the mountainous areas of the country and at an altitude of more than 1,000 meters. Indicatively such areas are the fir forests of Karpenisi, mountainous Nafpaktia, Vardousia, Peloponnese and Cephalonia.
It is collected in the months of May – June, but the yield of honey is periodic over the years and not very high. Insects, which produce honeydew such as granules and aphids, are affected by the climatic conditions of each year with consistency in the yield of honey.
Fir honey is distinguished from light brown to dark or reddish in color and may or may not be clear. The aroma is slightly resinous, soft and has a soft, warm taste with notes of butter, cinnamon, ginger and may be slightly bitter.
It has a low percentage of humidity, while its pH is higher than the other classes of honey. These, in combination with the rather low percentage of glucose, create the ideal conditions so that the spruce honey does not crystallize.
It is rich in minerals and trace elements such as potassium, magnesium, calcium and iron and therefore is significantly useful for. It has anti-inflammatory, antioxidant and antibacterial properties, while it is recommended for athletes and children. Helps with bad breath, antiseptics in the upper respiratory tract and improves health when there are stomach ailments. It also acts as an inhibitor in cases of anemia and promotes growth by providing calcium to the body.
It is recommended to consume honey daily, especially in the morning, so that we realize in practice all the benefits and healing properties it offers us.
NUTRITIONAL STATEMENT TABLE per 100g
Energy 1440 kJ / 339 kcal
Fat (Saturated) 0g (0g)
Carbohydrates (Sugars) 84g (67g)