ACACIA

ROBINIA PSEUDOACACIA

It is one of the best known and most appreciated honeys, as it brings together the most appreciated characteristics by the consumer (permanently liquid physical state, light colour, very delicate smell and taste and high sweetening power). The precious characteristics of pure honey can be easily altered, as well as by the seasonal trend, by the presence of other nectars or by other production practices.

ACACIA

ROBINIA PSEUDOACACIA

It is one of the best known and most appreciated honeys, as it brings together the most appreciated characteristics by the consumer (permanently liquid physical state, light colour, very delicate smell and taste and high sweetening power). The precious characteristics of pure honey can be easily altered, as well as by the seasonal trend, by the presence of other nectars or by other production practices.

DESCRIPTION OF THE SPECIES

Species with shrub / tree habit.

Deciduous leaves

With thorns.

White flowers in clusters.

Flowering: April – May

ENVIRONMENT AND DIFFUSION AREA

Acacia is common in marginal lands (roadsides, embankments, ...), but also forms dense thickets, especially in the pre-Alpine and Apennine valleys (0 – 1000 m). It is mainly produced in the pre-Alpine area and in Tuscany, but lots of moderate purity are also harvested in other regions, such as in Emilia-Romagna, Abruzzo and Campania. Large quantities are imported from Eastern European countries, especially Hungary, and from China.

PROPERTIES AND BENEFITS

Acacia is a plant rich in: vitamins (vitamin A, vitamin B1, B2, B3), mineral salts (iron, calcium, magnesium, phosphorus, zinc, sodium, potassium), essential oils. Acacia is used as an anti-inflammatory, a remedy for halitosis, astringent, emollient.

ORGANOLEPTIC CHARACTERISTICS

It remains liquid for a long time, it can become cloudy due to the formation of crystals, but it never crystallizes completely; the color goes from being colorless to straw yellow. The odor is not particularly characteristic as the most diagnostic element is the absence of marked odours. The aroma is not particularly characteristic as the most diagnostic element is the absence of marked aromas, however it is delicate, typically vanilla (sugar) in the purest and most characteristic samples, of sugary syrup.

DISCOVER THE PIANA MIELE ACACIA HONEYS