Raw Rosemary Honey 900g

01 · WHAT IT IS LIKE

Pale, floral, with a camphor note underneath

Rosemary honey is among the palest in the Spanish range. On the nose it gives a floral aroma, not intense but persistent, with the camphor note that is characteristic of rosemary and, when almond blossom is nearby, a fruity background. In the mouth it is sweet and clean, sometimes with a touch of acidity depending on the area and the year. It is harvested and packed in Spain, in the limestone areas of the centre and the south-east.

02 · CRYSTALLISATION

Slow, and fine-grained

Every raw honey crystallises in the end; what changes is when and how. Rosemary does it slowly and in very fine crystals, so it goes from liquid to a creamy, spreadable texture rather than to a hard block. If you prefer it liquid, bring it back in a bain-marie below 40 °C, stirring and taking your time — never in the microwave and never over a flame: past 40-45 °C the HMF starts to climb and the diastase to fall, which is exactly what was avoided by not pasteurising it.

03 · IN THE KITCHEN

Dressings, fresh dairy and lamb

Being mild, it does not cover what it goes with. It works in salad dressings, with light dairy such as fresh cheese or yoghurt, and it has two savoury uses that surprise anyone who has not tried them: with salt cod, soaked or fried, and in lamb dishes, where the sweetness balances the fat.

04 · KEEPING IT

Closed, dry and out of the sun

Keep it in the closed jar, somewhere cool, dry and out of direct light. Honey is hygroscopic: left open in a damp room it takes up water, and that does spoil it. It needs no fridge — cold only speeds up crystallisation.

05 · BEFORE YOU BUY

A 900 g glass jar. Raw: it has not been pasteurised or heated to high temperature, so it will crystallise sooner or later.