Samara linden Honey

Samara linden honey is one of the most valuable and recognizable varieties. In its fresh form, it strikes with a transparent light golden color with a slight yellowish or greenish tinge, and over time, starting to crystallize after 3-6 months, it acquires a creamy or light amber color and a fine‑grained thick consistency. Its fragrance is unmistakable — subtle, fragrant, with expressive notes of linden blossom and light mint or balsamic accents.

The taste is characterized by exquisite sweetness with delicate bitterness and caramel tones, and subtle woody nuances may appear during aging. linden honey contains a rich complex of biologically active substances.

100 grams of natural linden honey contains:

protein 0.6-0.7 g, fat 0.0 g, carbohydrates 79.7-82 g;
vitamins and minerals: vitamin B2 0.03-0.06 mg, vitamin B6 0.01-0.02 mg, vitamin C 0.5-1.0 mg, calcium 5-8 mg, potassium 30-50 mg, magnesium 2-4 mg, iron 0.3-0.6 mg, zinc 0.1-0.3 mg, copper 0.03-0.08 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.

Linden honey effectively supports the immune system and helps the body resist infections, has a diaphoretic and expectorant effect in colds and bronchitis, promotes healing of mucous membranes, improves the functioning of the gastrointestinal tract and exhibits powerful antioxidant properties. Due to this complex of useful qualities, linden honey is widely used both for preventive purposes and as an aid in the treatment of a number of diseases, as well as in cooking.

Pepper with honey

For sore throats, cough with sputum, bronchitis, and retention, black pepper powder is mixed with honey: 1 tablespoon of powder per 1 cup of pure honey. Take 1 teaspoon 3-4 times a day.

Pepper and honey are also used as a diuretic for edema and heart disease.

Recipes for regular "cleansing" of blood

The blood should be cleaned more thoroughly twice a year, in spring and autumn.

Add 1 cup of dill, 2 liters of hot water, 1 tablespoon of valerian root to 2 cups of honey and put it all in a thermos for a day, after which it is filtered.

Keep in the refrigerator, drink 1 tbsp. l. 3 times a day until the end of the composition.

Shrimp marinated in soy sauce with honey

INGREDIENTS PER 1 SERVING

(1 liter jar)
garlic – 2 cloves
rice vinegar – 2 tablespoons
2 tablespoons liquid honey
1 stalk of lemon sorghum
500 g large shrimps in shells
1 tbsp sesame oil
4 tbsp soy sauce
100 ml of vegetable oil
2 tsp. "5 spices" mixture (50 g of clove buds, 25 g of Sichuan peppercorns, 3 sticks of cinnamon or cassia, 6 stars of star anise, 25 g of fennel seeds)

Step 1

Peel the shrimps, quickly fry until golden brown in vegetable oil, remove with a slotted spoon, drain the oil separately. Dry the shells in a very hot, dry frying pan until golden brown. To prepare the marinade: mix soy sauce, vegetable oil from frying shrimp, honey, sesame oil; pour shrimp shells, add a glass of water and boil for 10-15 minutes. on low heat. Strain, add vinegar, finely chopped garlic and crushed sorghum stalk. Boil again, strain. Put the garlic and sorghum at the bottom of the jar, and stuff the shrimps tightly into the container. Bring the marinade to a boil and pour it over the shrimps. Seal the jars tightly, turn the lid up and let cool.

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