a strong and penetrating aroma of vin santo, apricot compote, ripe figs and black spices, with a licorice finish. the taste is marked by notes of carob, rhubarb and green tomato jam, against a background of cooked cane sugar. definitely the highest mineral content, up to 1.5%, prevalently potassium. it’s the full taste honey!* crystallizes slowly because it is high in fructose. ideal in sweet or savory recipes including dark spices and in slow cooked meats or freshwater fish. try a few drops on boiled carrots sautéed in the pan with cumin, or for breakfast in natural yogurt with nuts. its notes of malt and cooked sugar make it similar, in aromatic and structural terms, to maple syrup, which suggests many uses in pastry making and for breakfast. in doughs with yeast it lends great aroma and it is at home with organic flours, bran, wheat germ and the like, and is an excellent match for rye.
in the kitchen
in condiments, american or mocha coffee, to baste bbq or prepare sauces, on bread with butter or extra virgin olive oil, drizzled on ice cream.