A light and smooth honey collected by the bees in the orange groves of Algarve, in the south of Portugal.

LEAFLET TEXT

Honey comes from the plants through the bees.
The flowers have special glands, the nectaries, that produce a sugary liquid – the nectar - which is the raw material that bees use to make honey.

The physical and chemical characteristics of nectar are constant for each species of plant and vary from species to species. The same happens with the corresponding honey. So we can designate each kind of honey by its dominant floral origin: Wild Lavender Honey, Heather Honey, Orange Blossom Honey, Eucalyptus Honey, and so on.

Honey Crystallization

Of the two major sugars of honey - Glucose and Fructose - glucose, less soluble than fructose, tends to precipitate in the form of crystals.
When this happens, honey becomes opaque and tends to solidify. It is said then that it "crystallized".

Usually, honey crystallization occurs in the winter after the harvest, due to the decrease of temperature. But there are honeys which take a year or more to crystallize.

If honey crystallizes slowly, it will have a more solid consistency and coarse crystals.

If honey crystallizes rapidly, will have fine crystals, a creamy consistency and an improved flavour.

Serramel produces Orange Blossom Creamed Honey by subjecting it to controlled temperatures, below room temperature, in order to trigger a rapid crystallization.

It is an entirely natural product, only containing pure orange blossom honey.