Nutritional Value per 100gr
Fat 0g – of which saturated 0g
Carbohydrates 82.5g – of which sugars 57.3g
Edible Fiber 0.1g
Fir honey, a mountain product par excellence and a uniquely tasty gift of Nature. One of the best categories of honey. It stands out for its characteristic appearance. It is particularly viscous and never crystallizes as it contains a low percentage of glucose and its color varies according to its region of origin, from dark or light red to black.
As with other types of honeydew honey, spruce honey is a rich source of oligosaccharides. Particularly complex sugars that help the intestine in its digestive activity and at the same time support the proliferation of bacterial flora. We can use fir honey in combination with lactic fermentations. Fir honey is also effective against candida.
According to some recent laboratory studies, spruce honey can fight Candida albicans quite effectively, while avoiding the side effects that other types of fungicides can cause. In addition, it is a powerful antiseptic that can help treat mild respiratory tract disorders. Extremely effective against cough and sore throat.
Fir honey contains vitamins and minerals that work synergistically with their antioxidant power. Thus, this pure product of nature destroys the free radicals present in our body. On top of that, it is no coincidence that honey from spruce honeydew is characterized by many as regenerative.
Like many other special varieties of honey, fir honey is classified as “table”. As it goes perfectly with a wide variety of cheeses, aged or fresh.
It is mainly produced from the cephalinian fir (Abies cephalonica) which covers large areas in the mountainous regions south of Olympus, in Evrytania, Pertouli, Karpenissi, Taygetos, Arcadia and Parnitha.
TASTE: Fir honey is one of the categories of Greek honey with a particularly good taste, mild sweetness with a characteristic appearance, which stands out but without a strong aroma.
AROMA: Its aroma takes the senses right to the rich Greek forests. Its color, usually dark, reddish, more or less light, depending on the area of production.
CRYSTALLIZATION: Fir honey is particularly thick and never crystallizes as it contains a low percentage of glucose.
PRODUCTION REGIONS: Peloponnese, Attica (Parnitha), St. Greece, Epirus.