Sicilian Carob Honey (Ceratonia siliqua L.) is a rare honey, dark when liquid, hazelnut colored after crystallization. The aroma is reminiscent of carob. Enchanting on the palate, it melts slowly in the mouth due to its almost creamy consistency. Produced in Ragusa during the month of October/November, it is a rare honey that is difficult to produce, being a winter honey. Characteristics: Color: in liquid form it appears very dark, becoming lighter, hazelnut colored, after crystallization. Crystallization: very fast, crystallizes a few days after extraction as it is produced during a particularly cold period. Odor: has a special aroma reminiscent of the fruit. Flavor: enchanting, distinctly unique when melted slowly in the mouth, with an almost creamy consistency. Award: Concorso Grandi mieli d'Italia G. Piana 3 Gocce d'oro anno 2012: 1 Goccia d'Oro. Like the entire range of honey from Carlo Amodeo, in order for Carob Honey to retain all its properties longer, it is extracted from the hives taken from bloom areas every 7 days to avoid oxidation at high temperatures, immediately centrifuged, decanted, jarred, and placed in a fridge at 4 degrees. Sicilian Carob Honey is consumed all year round in its natural state, as an ingredient in sweets and dry pastries, paired with Gruyère and dried fruit. It possesses antibacterial and antimicrobial properties and is used to alleviate anxiety, insomnia, indigestion, hypertension, and upper respiratory tract diseases. It stands out from other types of honey for its rich fiber composition.
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Sicilian Carob Honey (Ceratonia siliqua L.) is a rare honey, dark when liquid, hazelnut colored after crystallization. The aroma is reminiscent of carob. Enchanting on the palate, it melts slowly in the mouth due to its almost creamy consistency. Produced in Ragusa during the month of October/November, it is a rare honey that is difficult to produce, being a winter honey. Characteristics: Color: in liquid form it appears very dark, becoming lighter, hazelnut colored, after crystallization. Crystallization: very fast, crystallizes a few days after extraction as it is produced during a particularly cold period. Odor: has a special aroma reminiscent of the fruit. Flavor: enchanting, distinctly unique when melted slowly in the mouth, with an almost creamy consistency. Award: Concorso Grandi mieli d'Italia G. Piana 3 Gocce d'oro anno 2012: 1 Goccia d'Oro. Like the entire range of honey from Carlo Amodeo, in order for Carob Honey to retain all its properties longer, it is extracted from the hives taken from bloom areas every 7 days to avoid oxidation at high temperatures, immediately centrifuged, decanted, jarred, and placed in a fridge at 4 degrees. Sicilian Carob Honey is consumed all year round in its natural state, as an ingredient in sweets and dry pastries, paired with Gruyère and dried fruit. It possesses antibacterial and antimicrobial properties and is used to alleviate anxiety, insomnia, indigestion, hypertension, and upper respiratory tract diseases. It stands out from other types of honey for its rich fiber composition.
| Energy (kcal) | 320 |
| Carbohydrates (g) | 82 |
| of which Sugars (g) | 82 |
| Protein (g) | 0.2 |
