Eucalyptus sp.

Eucalyptus

Eucalyptus sp.



Produced at the start of July in central and southern Italy where eucalyptus has been planted to protect from wind or for reforestation.

Colour medium amber, when crystallised it tends to grey
Crystallisation often very compact
Aroma intensive; of dry mushrooms
Taste strong taste, similar to the scent, but more enjoyable; reminds of milk candies
Use in combination with yoghurt or sour cheese like Greek Feta cheese
Natural characteristics of the plant eucalyptus has antiseptic, disinfectant, mucolytic, antipyretic and haemostatic characteristics; it is a dietetics and it is hypoglycaemic (it reduces the sugar level in the blood)
Available amounts 40g - 250g - 400g - 1000g
 miele di eucalipto



To know more about honey

Honey is the nutrient produced by bees starting from the nectar of flowers or from the secretions of living parts of the plants, which bees collect, transform, combine with their own substances, and finally deposit in the honeycombs. Inside the apiary the collected substances are changed from bee to bee several times. This allows for a gradual maturing process and the enrichment with enzymes deriving from the secretions of the bees' glands.
The main components of honey are fructose, glucose, water, other sugars and various substances amongst which organic acids, mineral salts, enzymes, aromas and many others. Honey is a highly nutritious type of food with can be easily absorbed. Glucose provides immediately usable energy, while fructose is metabolized in the liver and provides an energy reserve. 100 grams of honey contain 320 calories. Honey is sweeter than table sugar. It mainly contains monosaccharide, meaning that this results in better digestion.
Glucose immediately enters the blood circulation and can therefore immediately be used, while fructose is consumed much slower and thereby guarantees for a gradual uptake of energy.
Honey is not a complete nutrient as it lacks vitamins and proteins.
Crystallisation is a natural process which mainly depends on the composition (relation between glucose and fructose) and on the temperature (max. 14ºC). If the content of glucose is higher, crystallisation will occur faster. Low temperatures slow it down.

More info

Mieli d'autore - via ai Dossi 22 - Fai della Paganella (Tn)
mob. +39 348 4975501 - fax +39 0461 601758 - e-mail info@mielidautore.it

Piccola bottega del miele | via ai Dossi 22 - Fai della Paganella (Tn)