Sicilian Carob Honey (Ceratonia siliqua L.) is a rare honey, dark when liquid and hazelnut-colored after crystallization. The aroma recalls the carob. Intoxicating to the palate, it melts slowly in the mouth due to its almost creamy consistency. This honey is produced in the Ragusa area in October/November. It is a rare honey that is difficult to produce, being a winter honey. Characteristics: Color: in liquid state it is very dark, becoming lighter, hazelnut-colored, after crystallization. Crystallization: very fast, crystallizes a few days after extraction as it is produced in a particularly cold period. Odor: it has a particular aroma that indeed recalls the fruit. Taste: intoxicating, decidedly unique, melting slowly in the mouth, with an almost creamy consistency. Award: Italian Grand Honey Contest G. Piana 3 Drops of Gold 2012: 1 Drop of Gold. Like all the range of honeys from the Carlo Amodeo Company, in order for Carob Honey to retain its properties longer, it is extracted from the hives collected from the flowering areas every 7 days to avoid oxidation at high temperatures, immediately centrifuged, decanted, jarred, and placed in the refrigerator at 4 degrees. Properties: Sicilian Carob Honey is consumed year-round naturally, as an ingredient in desserts and dry pastries, accompanied by gruyère and with dried fruits. It possesses antibacterial and antimicrobial properties and is used to relieve anxiety, insomnia, indigestion, hypertension, and upper respiratory tract diseases. It stands out from other types of honey for its rich fiber composition. Sicilian Carob Honey is sold online at our shop www.emporiosicilia.it.
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Sicilian Carob Honey (Ceratonia siliqua L.) is a rare honey, dark when liquid and hazelnut-colored after crystallization. The aroma recalls the carob. Intoxicating to the palate, it melts slowly in the mouth due to its almost creamy consistency. This honey is produced in the Ragusa area in October/November. It is a rare honey that is difficult to produce, being a winter honey. Characteristics: Color: in liquid state it is very dark, becoming lighter, hazelnut-colored, after crystallization. Crystallization: very fast, crystallizes a few days after extraction as it is produced in a particularly cold period. Odor: it has a particular aroma that indeed recalls the fruit. Taste: intoxicating, decidedly unique, melting slowly in the mouth, with an almost creamy consistency. Award: Italian Grand Honey Contest G. Piana 3 Drops of Gold 2012: 1 Drop of Gold. Like all the range of honeys from the Carlo Amodeo Company, in order for Carob Honey to retain its properties longer, it is extracted from the hives collected from the flowering areas every 7 days to avoid oxidation at high temperatures, immediately centrifuged, decanted, jarred, and placed in the refrigerator at 4 degrees. Properties: Sicilian Carob Honey is consumed year-round naturally, as an ingredient in desserts and dry pastries, accompanied by gruyère and with dried fruits. It possesses antibacterial and antimicrobial properties and is used to relieve anxiety, insomnia, indigestion, hypertension, and upper respiratory tract diseases. It stands out from other types of honey for its rich fiber composition. Sicilian Carob Honey is sold online at our shop www.emporiosicilia.it.
| Energy (kcal) | 320 |
| Carbohydrates (g) | 82 |
| of which Sugars (g) | 82 |
| Protein (g) | 0.2 |
