iGourmet Ciacco Mint Blossom Honey

Limited edition honey from the Roero hills from bees that forage during the short mint flowering season. Delicately balsamic with a sweet-sour flavor that works well on sweet and savory dishes. Mix with wine vinegar for a lovely agrodolce g...astrique. This honey is made by Peccati di Ciacco. These harvest bounty treats are produced in the village of Monteu Roero near Alba, a city world-famous for its enogastronomy. Each product is made in small lots according to regionally inspired recipes with prestigious ingredients such as Alba white truffle and Barolo red wine. Careful attention is paid to maintaining freshness and homemade goodness. Peccati di Ciacco is a first choice for lovers of Piedmontese cuisine at its best! No honey should be fed to infants 12 months or younger. read more

iGourmet

Thick and creamy, Bee Raw's Star Thistle honey has soft notes of cinnamon and a long, sweet finish. This honey comes from an Apiar...y in Colorado, where the wild star thistle grows wild. Native to the Mediterranean Basin, star thistle is a thorny plant that for a long time was only thought fit to be food for goats, but this honey shows that the work of bees can even make gold from a lowly weed. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor and aroma. No honey should be fed to infants 12 months or younger. read more

iGourmet

Enticing and surprising, Bee Raw's Orange Blossom honey takes your senses on a journey through the orange grove. Notes of citrus a...nd the tangy rind are playfully intertwined in a not-too-sweet captivating finish. Harvested from an Apiary in a real Florida Orange Grove, we love this bright and lively honey on Manchego and other aged sheep's cheeses. It's also perfect in tea, lemonade, or a pitcher of classic Southern sweet tea. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor, and aroma. No honey should be fed to infants 12 months or younger. read more

iGourmet

Hawaii is one of the few locations in the world where Macadamia trees grow. So what better way to celebrate this rare tree than to... make a honey from its nectar? Harvested on the Big Island, this raw, unheated honey is exceptional in its simple purity. This floral and nutty honey, with its velvety texture and dark chocolate color is great on pancakes, waffles, and vanilla ice cream. Also good in fruit salads and herbal teas. Since this is a natural, raw honey, it will crystallize over time or at cooler temperatures. To return this honey to a liquid state, simply heat the jar in warm water, stirring to smooth the texture. No honey should be fed to infants 12 months or younger. read more

iGourmet

Blue Borage Honey (borago officinalis) is collected mainly on the South Island of New Zealand. Blue Borage Honey, sometimes called... "Vipers Bugloss Honey," has a very delicate floral bouquet with a pleasant, mild, herbal scent and tastes great in tea, on toast, scones, biscuits or in a BBQ Sauce! Blue Borage Honey has high fructose levels. read more

iGourmet

This rare honey, with a gentle nose of sugar and menthol, is made by San Giuliano. San Giuliano has belonged to the Marchesi Caste...llo di San Giuliano for over 800 years. Near to Siracusa, on the east coast of Sicily, on a 22 acre estate, San Giuliano boasts some of the most fertile soil in all of Sicily. It is particularly suited to growing citrus fruits. Trees planted in the early 1800s are still bearing fruit! This Eucalyptus honey has a sweet taste and fresh mint aroma, clearly denoting a strong presence of eucalyptus pollen. Its color is pure amber. Then it quickly crystallizes, turning a darker color. Since this is a natural, raw honey, it will crystallize over time or at cooler temperatures. To return this honey to a liquid state, simply heat the jar in warm water, stirring to smooth the texture. No honey should be fed to infants 12 months or younger. read more

iGourmet

With an ambrosial and subtle spicy flavor and a light amber color, Organic Wilelaiki Blossom honey is a favorite of gourmets and c...ooks for its versatility and flavorful finish. Also called "the Christmasberry blossom", Wilelaiki honey is difficult to find outside of South America. This raw, organic honey is unheated and unfiltered, to preserve the natural sugars and enzymes necessary for full-bodied flavor and complete nutrition. Since this is a natural, raw honey, it will crystallize over time or at cooler temperatures. To return this honey to a liquid state, simply heat the jar in warm water, stirring to smooth the texture. No honey should be fed to infants 12 months or younger. read more

iGourmet

In the 1970s, Franca Franzoni started keeping bees to supply her home with honey. She says, "Starting with three families of bees,... this represented the beginning of my passion for these magic insects." French Honeysuckle, called Sulla, in Italian, is a light blond, single varietal honey collected from Franca's apiary in the Tuscan hills. Franca considers herself a partner in the bees' efforts, aiding in the building of the hives, carefully planning the bee's foraging path, and assuring production of a pure, clean artisan product. Sulla honey has a light, sweet aroma and thick, creamy texture. The flavor is also light, without bitterness, and the flavors of citrus and beeswax prevail. This is a great honey to pair with young cheeses, or to temper the bite of your favorite blue cheese. Since this is a natural, raw honey, it will crystallize over time or at cooler temperatures. To return this honey to a liquid state, simply heat the jar in warm water, stirring to smooth the texture. No honey should be fed to infants 12 months or younger. read more

iGourmet

This light, flowery orange blossom honey is delicate yet flavorful. Versatile with any cheese, especially blues. Taken from apiari...es around Murcia, on Spain's eastern coast, this is a beautiful honey used to top cheeses, fruits, or yogurt. The favorite way to enjoy this honey here at igourmet.com is to spread a small amount on a fig stuffed with a creamy blue. Packed in a beautiful, apothecary glass jar, this honey also makes a lovely gift. Since this is a natural, raw honey, it will crystallize over time or at cooler temperatures. To return this honey to a liquid state, simply heat the jar in warm water, stirring to smooth the texture. No honey should be fed to infants 12 months or younger. read more

iGourmet

If you like to mix honey with butter and spread it on your toast for that sweet, buttery taste that melts on your tongue, Kamahi H...oney is soon to be your new favorite honey! New Zealand's Kamahi Honey tastes like "honey butter", all natural without the calories of butter. This is a must try honey that your family and children will love. Imported from New Zealand, there is no other honey like it. Once you've tried the smooth, creamy texture of this pure, raw honey, you'll make it a pantry essential. Use in tea, on toast, biscuits, scones or just by the spoon full. read more

iGourmet

Tasmanian Honey is one of the purest honeys available - thanks to the purity of the pollen and the cleanest air in the world. Tasm...anian honey is full of honey flavor. The Tasmanian Honey Company has sinfully added chocolate to this already rich, all-natural base. What a combination! Perfect spread on toast, or used in baking for its chocolate honey sweetness. Just put some in a glass and bathe the glass in hot water to make the honey pourable and you have a delicious topping for cakes and ice cream. read more

Il Forteto

Contrary to what many people think, a honey's color, consistency, and flavor do not derive from the bee, but from the source of th...e nectar. Some flowers produce nectar that creates a darker and stronger flavored honey, while others yield a lighter and more delicate recipe. There are hundreds of different honeys throughout the world, most of them named for the flower from which they originate. Castagno (Chestnut) Honey is smooth, creamy, dark and rich, with the woodsy undertone of chestnuts. Although honey is the sweetest of foods, chestnut honey has an earthy, semi-sweet essence that is very sensuous. Italians spread it over Gorgonzola melted on bread, but it is also an excellent choice as a glaze for sautéed chicken breasts or baked acorn squash. No honey should be fed to infants 12 months or younger. read more

iGourmet

Thick and creamy, Bee Raw's Star Thistle honey has soft notes of cinnamon and a long, sweet finish. This honey comes from an Apiar...y in Colorado, where the wild star thistle grows wild. Native to the Mediterranean Basin, star thistle is a thorny plant that for a long time was only thought fit to be food for goats, but this honey shows that the work of bees can even make gold from a lowly weed. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor and aroma. No honey should be fed to infants 12 months or younger. read more

iGourmet

Enticing and surprising, Bee Raw's Orange Blossom honey takes your senses on a journey through the orange grove. Notes of citrus a...nd the tangy rind are playfully intertwined in a not-too-sweet captivating finish. Harvested from an Apiary in a real Florida Orange Grove, we love this bright and lively honey on Manchego and other aged sheep's cheeses. It's also perfect in tea, lemonade, or a pitcher of classic Southern sweet tea. Bee Raw Honey offers raw, unfiltered, varietal honey for the American table. They source each honey from family-owned apiaries across the country, and each variety is derived from a single floral source, giving it distinct color, flavor, and aroma. No honey should be fed to infants 12 months or younger. read more

Mieli Thun

Produced in May in Trento, Dandelion honey is instantly recognizable by its characteristic bright yellow color. Called tarassaco i...n Italian, the nose is pungent sulfur, ammonia and milky, with hints of wet hay, aromatic root and cheese crust. The palate is medium sweet, with notes of vanilla and a delicate tinge of chamomile in the final. Mieli Thun's small, family run company is renowned for its many types of single variety Italian honeys, obtained through knowing and directed nomadic beekeeping. Their ambition is to help lead a renaissance in artisanal honey-making: the quintessence of the art of gathering honey. No honey should be fed to infants 12 months or younger. read more

Mieli Thun

This honey is produced in May in the very heart of Val di Non, Italy, where innumerable apple trees bloom. Called Melo in Italian,... its color is light brown with gray and greenish reflections in the light. The first note is the aroma of apple cider followed by a hint of grass, sap, moss, and baked dessert apples. The taste is incredibly smooth, and follows the fragrance with a flavor of flowers and fruit, followed by the texture of thistle and artichoke stew. Mieli Thun's small, family-run company is renowned for its many types of single variety Italian honeys, obtained through knowing and directed nomadic beekeeping. Their ambition is to help lead a renaissance in artisanal honey-making: the quintessence of the art of gathering honey. No honey should be fed to infants 12 months or younger. read more

Mieli Thun

Produced between July and August in Trento, Italy, when bees collect the sugary secretion from fir tree parasites. Called Melatata... d'Abete in Italian, Fir Honeydew honey shows rare and complex characteristics. Colored dark amber, sometimes with greenish hues, it presents a woodsy fragrance of resin and balsam. On the tongue it is very persistent to the palate, not very sweet and with marked tones of malt and caramel with smoky hues. This rich, dark honey is perfect for fans of Chestnut or Buckwheat honey. Mieli Thun's small, family run company is renowned for its many types of single variety Italian honeys, obtained through knowing and directed nomadic beekeeping. Their ambition is to help lead a renaissance in artisanal honey-making: the quintessence of the art of gathering honey. No honey should be fed to infants 12 months or younger. read more

iGourmet

Hawaii is one of the few locations in the world where Macadamia trees grow. So what better way to celebrate this rare tree than to... make a honey from its nectar? Harvested on the Big Island, this raw, unheated honey is exceptional in its simple purity. This floral and nutty honey, with its velvety texture and dark chocolate color is great on pancakes, waffles, and vanilla ice cream. Also good in fruit salads and herbal teas. Since this is a natural, raw honey, it will crystallize over time or at cooler temperatures. To return this honey to a liquid state, simply heat the jar in warm water, stirring to smooth the texture. No honey should be fed to infants 12 months or younger. read more

Mieli Thun

In the countryside of Grosseto, Italy, heather is a typical spring honey, with an unusual taste. Called Erica in Italian, it is da...rk amber with red and orange shades of varying intensity. The aroma of caramel and cooked fruit is echoed in its medium-sweet and very persistent flavor, reminiscent of fudge, tamarind and licorice. A great honey for fans of Chestnut Honey. Mieli Thun's small, family run company is renowned for its many types of single variety Italian honeys, obtained through knowing and directed nomadic beekeeping. Their ambition is to help lead a renaissance in artisanal honey-making: the quintessence of the art of gathering honey. No honey should be fed to infants 12 months or younger. read more

Mieli Thun

This rare and unique honey comes to us from Verona, where it is called Edera. Ivy blooms in June through the first half of July, t...hen again in between September and October. Ivy honey has a high content of glucouse - as a matter of fact it crystallizes immediately after it's loaded by bees in the honeycomb's cells. Its fast crystallization obliges the beekeeper to be on time for the honeycombs collection, otherwise it would not be possible to extract the honey. The color is gray with greenish hues and it has a greenish, vegetal fragrance with a clear hint of cinnamon. Its aroma is sweet with a slightly toasted and bitter aftertaste. The thin honey crystals generate a unique and impalpable texture. Mieli Thun's small, family run company is renowned for its many types of single variety Italian honeys, obtained through knowing and directed nomadic beekeeping. Their ambition is to help lead a renaissance in artisanal honey-making: the quintessence of the art of gathering honey. No honey should be fed to infants 12 months or younger. read more

iGourmet

Blue Borage Honey (borago officinalis) is collected mainly on the South Island of New Zealand. Blue Borage Honey, sometimes called... "Vipers Bugloss Honey," has a very delicate floral bouquet with a pleasant, mild, herbal scent and tastes great in tea, on toast, scones, biscuits or in a BBQ Sauce! Blue Borage Honey has high fructose levels. read more

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