Samara Flowers Honey

Samara Flowers honey is a natural gift of nature, which conquers at first glance with its warm yellowish color: from a bright, sunny golden to a deep amber shade, reminiscent of frozen rays of summer light. Its delicate, flowing consistency pleasantly envelops the tongue, revealing an unforgettable taste — harmoniously sweet, with a subtle, refreshing sourness in the aftertaste, which gives the taste a special sophistication and versatility.

This honey is rightfully considered a natural vitamin complex: it contains a rich set of useful substances.

100 grams of natural flower honey contains:

• proteins 0.3-1.7 g, fats 0-2.4 g, carbohydrates 70.2 - 82 mg;
• vitamins and minerals: vitamin B2 0.03 mg, vitamin B6 0.1 mg, vitamin C 2 mg, calcium 14 mg, potassium 36 mg, magnesium 3 mg, iron 0.8 mg, zinc 0.09 mg, copper 0.065 mg.

The content of vitamins and minerals in different varieties of honey varies depending on the botanical origin of the nectar. Please note that the exact values may vary depending on the collection area, weather conditions, and other factors.

Honey is a natural probiotic, it contains up to 6 types of lactobacilli and 4 types of bifidobacteria.

Flowers honey has a beneficial effect on the human body and is used as a preventive agent for many diseases.

Improves immunity, has an anti-inflammatory effect, helps fight respiratory diseases, facilitates expectoration of sputum in bronchitis, promotes rapid tissue regeneration in burns, wounds, ulcers, strengthens the body's immune forces, helps to recover from physical and mental fatigue.

Having valuable properties, honey is in demand for the prevention and auxiliary treatment of a number of diseases and in cooking.

Ginger with honey for colds

Ginger is an excellent cold suppressant.

• Peel the ginger and cut into thin slices (do not rub to preserve the flavor).
• Pour ginger with a liter of water in a saucepan, bring to a boil and cook over medium heat for 10-15 minutes. The longer you cook, the richer the taste will be.
• Remove from heat and let stand for 3-5 minutes.
• Slice the lemon into thin half rings.
• Strain the broth through a sieve into a kettle or thermos. Add 2-3 lemon slices directly into the kettle, leave the rest to serve.
• Add honey only to a cup of slightly cooled tea (no higher than 60 ° C) to preserve its beneficial properties. Stir and serve immediately with a slice of fresh lemon.

Baked duck with honey

INGREDIENTS FOR 8 SERVINGS

• 1 prepared duck weighing 2 kg
• 1 cm of fresh ginger root
• 2 green onion stalks
• 36 ml of rice wine or dry sherry
• 70 ml of honey
• 30 ml soy sauce
• For the "5 spices" mixture
• 50 g of clove buds
• 25 g Sichuan peppercorns
• 3 sticks of cinnamon or cassia
• 6 stars of star anise
• 25 g of fennel seeds

Step 1

For the "5 spices" mixture, break the cinnamon sticks into small pieces. Put all the ingredients in a coffee grinder and grind into a powder. Set aside 1 tsp of the duck mixture.

Step 2

Put the duck in a colander and pour, turning over, a large amount of boiling water. Dry, prick on all sides with a toothpick, rub with salt and wine. Put the duck on the bottle and refrigerate for 8 hours (if the duck does not fit, although you can remove the shelf for this, just put it in a colander and turn it over from time to time so that the skin dries evenly). In any case, you need to put several layers of paper towels under the duck or put a bowl.

Step 3

Slice the green onion and ginger thinly. Put half a teaspoon of the "5 spices" mixture, onion and ginger inside the duck, fasten the hole with toothpicks or sew it up. Rub the duck skin with the remaining spice mixture and return it to the refrigerator in a colander for 8 hours, turning it over from time to time.

Step 4

Place the marinated duck breast up on a grate set in a baking tray. Pour 1 cup of cold water into a baking tray and cover the entire structure with foil. Place the oven preheated to 180 °C for 40 minutes. Heat the honey so that it can be easily mixed with soy sauce. Remove the foil from the duck, brush it on all sides with honey and soy sauce and return to the grill in the baking tray, increasing the oven temperature to 200 ° C. Cook for 30-40 minutes, pouring the remaining juice every 10 minutes.

Step 5

Remove the finished duck from the oven and let it stand for 20 minutes. Cut the meat from the duck right on the table, put it on warmed plates and serve with hoisin sauce or baked pear-honey chutney with cloves.

By the way

In the fat and spices formed as a result of baking the duck, you can quickly fry the fruits: apples and oranges cut into large slices in the peel. You can bake them in the oven while the duck is "resting".

Before using honey, be sure to consult your doctor if you have a chronic illness or a predisposition to allergies.