Forest Honey stands out among the very unique honey varieties for the particular health benefits it entails.
Very appreciated in certain locations such as Northern countries and Arab regions.
Learn about the particular production process of Forest Honey and its healthy attributes through this brief guide.
What is Forest Honey?
The production process of Forest Honey is very particular: while other honey varieties are produced by honeybees using flower nectar, Forest Honey is made from honeydew excreted by certain trees under specific humidity conditions.
Oak and holm oak trees as well as conifers tend to generate an excess of sap during certain times of the year. Other trees and plants such as chestnuts, fabaceae, cistaceae, heather and brambles may also reproduce this phenomenon.
This excess production, which is particularly rich in a number of nutrients and known as myelates, is expelled by their fruits and leaves, and then collected by bees. The result is Forest Honey, also known as honeydew.
Thus, this honey is obtained from the myelates of the fruits of trees, mainly oak or holm oak, but we can also find chestnut and other types of nectar such as fabaceae, cistaceae, some labiatae, heather and brambles.
Which are its organoleptic notes?
- Color: Forest Honey presents a dark amber color
- Aroma: it presents an intense, persistent aroma with floral and malty notes
- Taste: a unique, strong, slightly salty taste can be detected in Forest Honey.
It has a sweet taste with a hint of sourness when chestnut flowers are present. It’s generally described as less sweet than other honey varieties. A hint of sourness can also be identified if chestnuts have been involved in the production process
- Texture: these tend to be very liquid honey varieties which crystallize very slowly, if ever
- It crystallizes very slowly.
Is this honey available all year long?
Because of its particular production process, Forest Honey is not produced and thus not available all year long. In fact, its production depends on the given humidity conditions on certain forests, so that it varies depending on the production location and weather conditions, among other requisites.
For instance, our production of Forest Honey at Honey Green+ takes place in forests composed of holm oak, cork oak and oak trees present in the North and Central Iberian Peninsula (Castilla y León, Galicia, Extremadura). As such, our harvest takes place between August and September. When it comes to production in Latin America, harvest times include December and January.
Benefits of consuming raw forest honey
Oxidative stress is a common cause of disease, as free radicals generate an imbalance with antioxidant components. It has been shown to present strong antioxidant properties, neutralizing and minimizing oxidative stress issues, including neurological disorders.
The reason is this honey’s outstanding content of polyphenols, which may go as far as twice as many antioxidants compared to other honey varieties, as proven by the Madrid Institute for Rural, Agrarian and Food Research and Development.
This honey’s beneficial antioxidant compounds include phenols, ascorbic acid, glucose oxidase, catalase, and peroxidase
The anti-inflammatory and healing properties of honey have been long acknowledged by traditional medicine and, more recently, backed from a scientific perspective of honey’s health benefits. Apart from its anti-inflammatory action, Forest Honey also acts as an anti-bacterial and antifungal.
A boost for the immune system
The phytonutrients present in high-quality raw Forest Honey generate a boost for the body’s immune system, combining its antioxidant, antibacterial, and antifungal properties.
The cosmetic industry has also made the most of the potential of Forest Honey to act as an anti-inflammatory and thus treat skin conditions such as acne and psoriasis. This honey’s powerful antioxidant activity is also linked to skin nourishment, which in turn translates into anti-ageing properties.
What makes Forest Honey so special among honey varieties?
Depending on their production processes, each honey variety may present specific health benefits. In the case of this honey, its strong antioxidant properties make it stand out.
Additionally, it presents a high content in vitamins and minerals such as magnesium and potassium. As such, it’s been recommended for people with iron-deficiency disorders, including diseases such as anemia, and those battling with neuro-related challenges such as stress or continuous physical and mental efforts.
Its unique organoleptic notes (including a strong aroma and distinctive, slightly salty taste) have also made it a favorite for certain uses, including a high versatility for recipes.
The food supplement industry is going through a particularly sweet moment, experimenting with plant-based, natural ingredients following a growing consumer demand for this type of ingredient.
In fact, a Forbes’ article about powerful consumer trends indicated that food supplement sales are booming, encouraged by increased consumer commitment to boost their health.
Because of its extraordinary antioxidant properties and being able to provide a boost for iron-deficiency issues, the food supplement industry consider this honey variety.
Buy raw Forest Honey wholesale
Looking to incorporate premium raw Forest Honey into your product catalog?
At HoneyGreen+ we help companies have access to high-quality natural ingredients, including Forest Honey. Our mission is to become a source of value to discover healthy alternatives that make a positive impact on consumer health and nutrition, all while taking care of our environment.
Our 300kg honey drums have been produced following the strictest quality controls and traceability, guaranteeing a high-quality end product that ensures companies can help their clients access all health benefits related to Forest Honey. We offer conventional and organic forest honey.
As such, our Forest Honey originates from the holm oak, cork oak and oak trees in the Iberian Peninsula, harvested sustainably from August to September and from Latin America, harvested during December and January.