Anise blossom honey


Unique and rare, this amber full in red highlights honey, carries the heart of the Greek “spirit”. Anise is traditionally cultivated to flavor famous spirits such as ouzo and tsipouro.
The intoxicating aroma of these plants does not go unnoticed by bees who love to collect this special nectar.

Special aromatic profile with notes of Trigonella, burnt wood, forest, licorice caramel and syrup. Quite thick in the mouth with the texture and sweetness of syrup, aromas of cream, caramel, flowers, and herbs such as anise and linden.

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Apiary Location: Istiea, Northern Euboea

Floral Source: Pimpinella anisum

Pairing: Accompanies harmonious cheeses with a strong aromatic profile and salty taste such as Roquefort and aged cheeses. Can be used as a dressing on meats such as grilled beef. A perfect accompaniment to aged tsipouro with roasted hazelnuts.

Our honey varieties are sealed by hand without the use of machines in the standardization process. A piece of useful information for consumers is that unheated/unpasteurized honey crystallizes at some point. Crystallization is a natural process. If you want to restore the honey to a liquid form, use gentle heating (immerse the jar in warm water at a temperature of about 40°C for a few hours). Avoid microwaves.

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