Eucalyptus honey is amber or light hazelnut in color.
On the nose, it releases an almost animal scent, sometimes noticeably smoky, enriched by complex notes of dried porcini mushroom, broth cube, and dulce de leche; on the palate, it is balanced between sweet and salty, at times slightly spicy, very intense and persistent with umami, caramel, and toffee references.
The result is a honey with a strong personality that fascinates with its unusual balance between sweet, salty, and smoky notes.
Eucalyptus honey pairs well with aromatic herbs and raw sea fish, thanks to its characteristic salty notes. It can be used in vegetable flans, to cream intensely flavored risottos, or to sauté shrimp in a pan, where its aromatic complexity enhances the iodized flavor of the shellfish. It enhances fresh goat cheese, sweet gorgonzola, and fresh milk.
The most common species present in Italy is Eucalyptus camaldulensis: it can reach 20 m in height and has a straight trunk with spongy bark characterized by reddish, gray, green, and white hues.
It is a plant very rich in pollen: in just 10 g of honey, up to a million pollen grains can be found.
Thistle, sulla, pennyroyal mint, mullein.
These are the possible nectars (belonging to other botanical species) present in the honey in a reduced percentage.
Recipes
