Herballove Shop
GREEK GIFT TREAT BOX // Selection of 2 Raw Honey + Greek Coffee + Mountain Tea
+ 2 x Greek Raw Honey 260g of your choice
+ Greek Coffee 150g
+ Greek Mountain Tea Olympus 15g
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GREEK RAW HONEY
Greece has a long history of bee-keeping and there are more bee hives per acre in Greece than any other country in Europe, so it comes as no surprise that Greek honey is considered the best in the world.
Our honey coming from local farms. Because of our love to Greece and great love for food we offer you the best, premium quality, unprocessed, unheated, just as nature invented raw honey.
A wide biodiversity of flora combined with the Aegean summer sun is what helps produce this unique golden nectar.
Honey is the first traditional sweetener used by Greeks since antiquity. In fact, honey along with olives and grapes formed the beginnings of Greek gastronomy. Greek honey is one of the most nutritional, natural foods, filled with vitamins, minerals and antioxidants. Honey contains anti-bacterial, antiviral and antifungal substances and has also been used for centuries as a treatment for sore throats and coughs, minor burns, cuts and other bacterial infections.
The honey from Greece is considered to be one of the finest on a global scale due to the unlimited summer sun, the biodiversity of the Greek countryside plus the rich variety of Greek flora, which includes over 850 species found nowhere else in the world.
Greek honeys are richer in aromatic substances, compared to other honeys produced in other countries; they have less humidity, which means they are denser and richer.
Orange blossom honey comes primarily from flowers of the orange blossoms from orange trees, light golden colour with surprisingly sweet and a delicate flavor of citrus fruit.
Orange blossom honey tends to crystallize rapidly compared to other varieties. On average, orange blossom honey crystallizes within 1-3 months of production, which states of purity of the honey.
Heather honey is made from nectar collected from the tiny purple bell-shaped flower of the common heather plant (Calluna vulgaris).
One of the most pungent flavors of all Greek honeys. Heather honey is a darker, more fragrant flower honey with a lingering floral finish.
Greek Raw Oak Honey
Honey known as oak honey is honey produced by bees in mountain areas, where oak trees can be found, which produce molasses. This is a very aromatic, intense anb like malt. This honey with an essence from natural resins. Oak honey has a thick texture and has a colour dark amber.
Greek Raw Pine Honey
Pine honey accounts for almost 65% of the total honey production in Greece and is a type of forest honey made by bees collecting honeydew. It is a darker honey with a stronger taste, a higher mineral content and encompasses particular nutritional and therapeutic benefits.
Greek Raw Strawberry Tree Honey
Strawberry tree honey or arbutus honey is a rare variety, which is only found in good quantities in three places in the world: Portugal, Sardinia and Greece and it’s one of the most potent testing varieties you can find. It contains homogentisic acid, which gives it its brown pigment as well as other unique properties.
The Strawberry Tree (Arbutus unedo), or cane apple, is a species of small tree that is the source of a particularly bitter honey known as strawberry tree honey, arbutus honey or miele di corbezzolo. What makes this variety of honey so popular is its unusual savor that combines sweetness and bitterness in a unique taste experience, but also its high antioxidant content. The variety owes its medicinal effects to its high antioxidant content, but also to its superior antibacterial and immunomodulating properties and good nutritional profile.
Greek Raw Wild Thyme Honey
Greek thyme honey is widely known as to be the best in the world. It requires great skill and dedication by the beekeepers as making thyme honey is very hard work for the bees.
Our raw, unprocessed, unheated Greek honey comes from one of the most valuable Greek herbs, thyme. Thyme honey is unique not just because of its aroma and taste but high nutritional value, stimulant and antiseptic properties.
Greek Raw Wildflower Honey
Honey in general shares similar properties, but each nectar in its composition brings with it elements with a unique therapeutic action, characteristic of the plant of origin, making polyfloral honey a delicious and, sometimes, healthier option than monofloral varieties.
Greek Raw Fir Honey
The Greek Fir Honey is one of the rarest and unique products in all over the world.Its impressive pearl-amber color, the characteristic metallic highlights, and its extremely thick texture make it special. All the above characteristics combined with its natural property not to crystallize and it’s rich in trace elements composition, satisfy the most demanding consumers. Enjoy this distinctive type of honey that is generously offered to us by the Greek nature.
Mountain honey is honey produced by bees from the high mountain flowers, over 1000m, from lands with all wild flowers. This is a very aromatic, intense and persistent. High mountain honey is a honey has a thick texture and has a dark amber color.
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Please know that raw honey does crystalize and this is a natural process that occurs mainly due to the natural glucose in raw honey. Crystallization is an attribute or pure natural honey. Clear honey may begin to crystallize if stored at low temperature. This can be reversed by gently warming.
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Ellinikós kafés (Greek Coffee)
We’ve all met friends for coffee- whether it be for studying, catching up, or brainstorming purposes, coffee shops are prime hotspots for productivity.
In Greece, coffee breaks are long and taken seriously- just like the coffee itself is.
There are two forms of cafés in Greece: kafeteria (modern larger cafés) or “kafeneio” (a traditional Greek café that has been standing for decades). Kafeterias tend to attract younger crowds (often transforming into bars at night) while the kafeneios attract older.
No matter which café you choose, both will serve standard Greek coffee.
Why greek coffee is so unique
Greek coffee is boiled rather than brewed. This boiling method was developed in Yemen during antiquity, long before filtration of coffee was introduced. Boiling coffee is also carried out in Turkey and throughout the Middle East. This method also creates a foam the Greeks call kaimaki (pronounced kaee-MAH-kee), which adds a rich, creaminess to the coffee. The process of boiling coffee extracts much more nutrients from the coffee beans than the filtering method.
Additionally, Greek coffee is comprised of Arabica coffee beans, which are ground down to a very fine powder, thus delivering more concentrated antioxidants per ounce than in a cup of regular coffee. The combination of boiling a fine grind gives Greek coffee a powerful, one-two health punch. Plus, you get less caffeine than in an American cup of coffee, so ounce for ounce it’s a healthier choice.
In Greece, coffee is typically consumed three to five times a day in small demitasse cups. In general, each cup contains just a little over 100 mg of caffeine, which equals the amount in about a cup and a half of American coffee.
Greek coffee is typically sipped slowly in social settings with family and friends, either around the kitchen table or in cafes. Part of the health benefits beyond the drink itself may also be connected to the leisurely pace of Greek life, which could also reduce overall stress, another boon for cardiovascular health. In addition, Greeks adhere to a Mediterranean diet, rich in fish, olive oil and plenty of fruits and vegetables, which also contributes to a healthy heart.
How to Brew Traditional Greek Coffee
Traditional Greek coffee is thick and strong, served with a heavy foam on top. It is prepared in a "briki pot" and served in a “half cup” with the grounds still present in the bottom. This beverage is meant to be enjoyed slowly, savoring every sip. If you are serving a large group, it is customary to also serve a glass of ice water to each person.
What you’ll need:
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Greek coffee
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A briki (comes in 2,4, or 6 cup sizes)
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Demitasse cup(s) (Small coffee Espresso cups)
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Cold water
Instructions:
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Measure cold water in demitasse cup (which equals ~ 1/4 cup) and pour into briki.
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This step requires some experimentation on your part, depending on your flavor and sweetness preferences. There are 4 standard ways to brew Greek coffee:
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Unsweetened (sketos)- add 1 tsp. of coffee to the briki water
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Semi-sweetened (metrios)- add 1 tsp. sugar to the 1 tsp. of coffee
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Sweetened (glykos)- add 2 tsp. sugar to the 1 tsp. of coffee
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Heavily Sweetened, Extra Strong (vary glykos)- add 3 tsp. sugar to 2 heaping tsp. coffee, stir to combine
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Turn burner to medium low. Place the briki over the burner and stir coffee until it dissolves and then never again. Repeat: Do not stir again. Foam will start to rise very quickly in the briki before it comes to a boil.
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Once foam reaches the top, remove the briki from heat and serve, evenly dividing the foam into cups before adding the coffee. Pour coffee carefully, disturbing the foam as little as possible.
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Sip and enjoy!