Greek Honey

Greek honey contains over 180 different nutrients in specific proportions which act in a unique way in our organism. Greek honey has proven high antioxidant, antibacterial and antimicrobial activity, which is higher in darker honeys (pine, fir) than in light honeys (flower, orange). The main ingredients of Greek honey are water (16%), natural sugars such as fructose, sucrose, organic acids, proteins, minerals, enzymes, vitamins (such as B1, B6, folic acid, C, D, E, pantothenic acid) and other nutrients that consist an excellent nutritional value.

Honey is composed by approximately 83% sugars. Sugars are organic compounds that provide a significant amount of the energy needed by living organisms in order to perform their vital functions. They also are structural components of cell membranes and cells. Chemical analysis of Greek honey has shown that it contains at least 22 different sugars. Greek honey contains about 20 proteins and 18 amino acids in smaller concentration.

Crystallization is a natural biological phenomenon of natural raw honey. It is the process where honey converts into a thicker form. This alternation does not cause any change in the nutritional or biological properties of honey. It is mistakenly believed that crystallized honey is spoiled or adulterated. On the contrary, crystallization is a proof of honey’s purity.

Honey usually receives its name from the plant it emanates from, i.e. the plant from which the bees collected most part of substances that are required for honey’s production. For example honey is called flower honey, when it emanates from various blossoms, orange honey when it emanates from orange trees, fir honey when it emanates from honeydews of fir and respectively pine honey when it emanates from honeydews of pine trees. The beekeeper decides where he will transfer and place his beehives depending on the season of time, blossom and prevailing climatic conditions of the region. The right choice requires profound knowledge of the beekeeping art as well as great experience.

Greek honey is:
• denser
• richer in flavor
• richer in enzymes.

Greek honey is characterized by distinct aroma, flavor and density due to the climatic conditions prevailing in our country. Due to the unique climate of our country, Greek honey has a low moisture content which favors its density unlike other countries’ honeys, which are often too fluid because of high moisture content. The quality of King Bee honey is excellent. The nutritional values, its composition, aroma, flavor and color are unique.


Moreover, the nomadic way in which the apiculture is practiced in our country gives a special result. Most of the Greek apiarists regularly move their beehives from one end of the country to another so that they exploit all possible blossoms and produce the famous Greek honey. This nomadic way increases the cost of production, but gives a special result. Finally, Greece is the first European country that has enacted particular characteristics of each type of honey produced, which allows the complete qualitative control of products. For the most common categories of Greek honey, such as pine honey, fir and thyme we are in position not only to ascertain that it is Greek but also from which region of Greece it emanates. The characteristics that allow us to specify the geographic origin of honey are its aromatic substances and the spectrum of pollen.

Honey has an average of 304 Kcal/100gr.

Greek honey meets the quality requirements of the European Union, unlike some imported ones.