Obtained from an excellent fodder plant, rich in proteins and used for the regeneration of the soil, the honey of sul is obtained from the flowers that color the Maremma landscapes of a purple red between April and June.
Sulla honey has a pale yellow color, straw yellow, rarely amber, very often almost transparent and a fairly liquid consistency; once crystallized it is whitish or beige.
It has a very delicate flavor, a sweet taste (without a bitter aftertaste) as well as a pleasant aroma of field herbs.
Its delicate flavor makes Sulla honey a valuable ingredient in many recipes.
It is often used in the preparation of desserts, such as nougat, and is highly appreciated as a sweetener for herbal teas and drinks.
Its pairing with certain types of cheese is certainly interesting, such as goat cheese and ricotta. Finally, it is also widely used for the preparation of creams and sauces.
Sulla’s honey has a lower sweetening power than honey like acacia and has a very high concentration of fructose.
It is also rich in iron, copper, zinc, magnesium and manganese, which makes it an excellent ally for athletes and sportsmen.
There are also vitamins A, C and some of group B.
It brings numerous benefits to our organism, among which:
– purifying and detoxifying effect,
– valuable source of easily assimilable energy.
Diuretic and laxative effects are also recognized and its application on pimples and acne is recommended. Finally, like all other types of honey, it is particularly suitable for fighting sore throats and coughs.