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Coriandolo - Organic Coriander Blossom Honey
Produced By: Giorgio Poeta
in Marche, Italy
Master beekeeper and honeymaker Giorgio Poeta developed a new technique for his Sfumature line that limits the incorporation of air during extraction, preventing the formation of large sugar crystals. The result is a honey with a naturally creamy, silky texture—cremoso, as Italians describe it. Unlike traditional “creamed” honey, which is made by adding crystallized honey to liquid honey and mechanically whipping it to control crystallization, Poeta’s method preserves the honey’s integrity while enhancing its texture. He created this approach to highlight honey’s gastronomic potential and make it more enjoyable to use.
Coriander Blossom Honey has a buttery yellow hue. Its aroma is decidedly grassy, reminiscent of a fresh field of greens, with an added hint of tropical coconut. Its flavor is refreshingly herbaceous and moderately sweet. Anyone that loves the chew of honeycomb will appreciate this honey’s texture.
Originally from eastern Europe and the Middle East, coriander has recently been cultivated in Italy for its seeds (the spice of the same name). The coriander plant’s small white blossoms produce a rich nectar. When nature permits, this honey is harvested at the beginning of June from cultivated coriander plants on the Adriatic coast of the Marche and Umbria, at elevations ranging from 0-400 meters above sea level.
Giorgio Poeta recommends Coriander Blossom Honey as an accompaniment to meats, especially pork, chicken, and beef. Mix the honey with vinegar and spices to make a glaze for pork tenderloin, add to pan drippings of roast chicken along with fresh minced thyme, and use it as an ingredient in steak marinades. Its crystalline texture also complements aged cheeses.
Product Code
63042
Unit Size
250 gr/8.8 oz
Unit/Case
6
Case Weight
2.7 kg/6 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-63042-7
organic honey
Master beekeeper and honeymaker Giorgio Poeta developed a new technique for his Sfumature line that limits the incorporation of air during extraction, preventing the formation of large sugar crystals. The result is a honey with a naturally creamy, silky texture—cremoso, as Italians describe it. Unlike traditional “creamed” honey, which is made by adding crystallized honey to liquid honey and mechanically whipping it to control crystallization, Poeta’s method preserves the honey’s integrity while enhancing its texture. He created this approach to highlight honey’s gastronomic potential and make it more enjoyable to use.
Coriander Blossom Honey has a buttery yellow hue. Its aroma is decidedly grassy, reminiscent of a fresh field of greens, with an added hint of tropical coconut. Its flavor is refreshingly herbaceous and moderately sweet. Anyone that loves the chew of honeycomb will appreciate this honey’s texture.
Originally from eastern Europe and the Middle East, coriander has recently been cultivated in Italy for its seeds (the spice of the same name). The coriander plant’s small white blossoms produce a rich nectar. When nature permits, this honey is harvested at the beginning of June from cultivated coriander plants on the Adriatic coast of the Marche and Umbria, at elevations ranging from 0-400 meters above sea level.
Giorgio Poeta recommends Coriander Blossom Honey as an accompaniment to meats, especially pork, chicken, and beef. Mix the honey with vinegar and spices to make a glaze for pork tenderloin, add to pan drippings of roast chicken along with fresh minced thyme, and use it as an ingredient in steak marinades. Its crystalline texture also complements aged cheeses.
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