TanteLy Organic Honey

Bees do not collect honey, they produce it. And they spare no effort to do so. A forager bee covers up to 80 km a day. It travels at a speed of up to 20 km/h and visits 200-400 flowers every day. Some bee species suck up the flower nectar with a tiny proboscis. Others use their tongues. After about 20-40 flowers, the honey stomach is full and the bee flies back to its hive. There, hive bees take over the stomach contents. Mixed with enzymes, protein compounds and germicidal ingredients, the hive bees first let the nectar dry in open cells. Only when part of the moisture has evaporated will the bees carry the half-ripe honey into storage cells. There, air is being added until the water content is so low that the cells can be closed. This lack of water is the reason why honey has such a long shelf life. Properly stored, i.e. dry, cool, airtight and dark, a mature honey has an extremely long shelf life. In 4,000-year-old pharaohs' tombs, honey was found in clay pots that was still edible.

There are cave paintings around 12,000 years old that show people harvesting wild bee hives. A laborious and dangerous job. In order to get more honey with less risk, beekeeping began about 7,000 years ago. In ancient times, beekeeping had already spread around the Mediterranean. The ancient Egyptians in particular were famous for their beekeeping skills. In the realm of the pharaohs, honey had a high value. It was used as a remedy, as a stimulant, but also for skin care. It is said that the healers of Ancient Egypt applied honey to the edges of wounds to help them heal. The ladies of the Egyptian upper class cared for their bodies in honey baths and used honey masks for facial care. Honey was an absolute luxury product at that time. For one kilogramme of honey, one slave could be purchased. Today, honey is still precious, but affordable for everyone.

Not all honey is the same. For its taste is essentially determined by the location of the beehive. If the beekeeper places the bees on a mountain meadow, he will get a different honey than from the edge of the forest or from a lavender field. Because bees are "flower-loyal", they like to produce single-variety honeys. Unlike other insects, such as bumblebees, bees fly to the same type of flower until this nectar source is exhausted. Only then do they look for another type of flower. The delicious honey specialities from TanteLy show how multifaceted the flavour of honey can be. Behind TanteLy is Walter Lang GmbH, a medium-sized family business with its headquarters in Bremen.

The TanteLy Chestnut Honey shimmers dark brown from the jar. Its aroma is reminiscent of the warm, noble character of chestnuts and goes well with sweet fruits, cheese or hearty dishes. The finely aromatic Caribbean Honey owes its exotic character to the unique plant and flower diversity of the Caribbean islands. It goes well with curry dishes, rum or prawns. The balanced floral taste of the golden yellow Wild Lavender Honey enhances marinades and fruit salads. Ripe cheeses, tea, curd cheese or yoghurt, on the other hand, prefer the spicy, full-bodied aroma and light caramel note of eucalyptus honey. TanteLy Carpathian honey tastes particularly good with crusty breads, meat and strong cheeses. For the aromatic Forest Honey, the bees collect the honeydew from leaves and needles. Its distinctive taste with a slightly resinous note harmonises well with salads, dressings and yoghurt desserts. The TanteLy Honey Gift Set contains 4 different organic honey specialities in a small 40 g jar to get to know them better. Discover how multifaceted the flavour of organic honey can be with the honey specialities from TanteLy.