thyme

Thyme honey appears amber in color, more or less light, and when crystallizing, takes on beige or hazelnut shades. For the ancient Greeks, it was the best honey in the world.
On the nose, it surprises with intense aromas of magnolia flowers and ancient rose petals, with hints of chard, sweet raisins, aromatic herbs, and baked yellow pumpkin paste; on the palate, it is of good sweetness and persistence, fading into salty notes, at times tangy, with hints of date and pepper and a peculiar taste of pencil wood and graphite.

The result is a complex honey, intertwining sweetness and aromatic notes with a mineral finish.

Thyme honey pairs well with feta and typical Greek and Cypriot cheeses, particularly Greek yogurt, thanks to its tangy notes.
It sweetens tea, herbal infusions, and other hot beverages.
It can be used in meat or fish reductions, in raw emulsions, to glaze meats, and, together with oil, to cream seafood risottos.
It is ideal for garnishing a cup of ice cream with fruit salad and, when warmed, also for glazing the Palermitan pignoccata.