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We use wildflower nectar for our medium strength honey. It's raw, cold extracted and cold filtered, resulting in a more naturally sweet taste. Great to cook with, spreading on toast is also a must. It's not heat treated or blended so you might see some granulation if it gets chilly. Slowly warm the jar back up (in a pan of water on the hob is a good option) to make bring it back to it's runny self again) 100% Raw 100% Mountain Wild flower honey with added Saffron (whole) to make this magical immune booster.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world's most costly spice by weight. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant: Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for over thousands of years. In the 21st century.
Origin - Spain
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