Honey Dew Honey
Honey Dew honey is known to be one of the most unique, most intriguingly exotic kinds of honey in the world. It has been acclaimed as special honey even among the specialities.
Work of Bees and Aphids
Honey Dew Honey (also known as forest honey) comes from the beech forests of New Zealand. Our forests attract aphids which eat the sap on the bark for protein building blocks, amino acids and then secrete sugar-like substance on the trees which sparkles in the sunlight, hence the name "honeydew". The bees love the honeydew and feed on it to culminate into an absolutely spectacular and 100% organic end product, making it uniquely different from regular honey made from the flower blossom nectar.
Now a New Zealand premium export item, honeydew honey is highly prized in Europe but still relatively unknown in Asia. However, it is believed that with the increasing number of clinical studies in recent years, this honey could one day be the next hot health food with a prominent standing just like Manuka honey.
How does it taste?
We source our Honey Dew honey which is amber in colour from the black beech forests that stretch along the Southern Alps of the South Island, New Zealand. It is full-bodied and silky smooth, it has an incredibly distinct and intense aroma of the woods, a malty, earthy flavour and obvious tangy notes. Honeydew honey pairs perfectly with cheeses and is an ideal drizzle for salads, desserts and Greek yoghurts.
Extraordinary Health Benefits
This honey contains a higher antioxidant, antibacterial activity level, mineral content and greater nutritional and therapeutic benefits than most regular flower honey.
"Honey Dew Honey has a higher amino acid composition and disease-fighting antioxidant capacity." "Honey Dew Honey contains higher phenolic content responsible for the anti-bacterial activity compared to the other kinds of honey." "The bioactive compounds content of honeydew honey is very high, comparing to other types of honey. Its antibacterial activity is evidenced by the bacterial growth inhibition for 10 strains of Staphyloccocus aureus."
~ Journal of Agricultural and Food Chemistry 2007.
~ Agriculture and Life Sciences Division at Lincoln University, New Zealand 2006
~ University of Agricultural Sciences and Veterinary Medicine, 2008.