Palm honey is not Bee honey. It is the concentred sap of the Canary Islands native palm, Phoenix canariensis. It is thinner and darker than bee-honey. Both are natural sweeteners, but there is a big difference in taste and chemical content. The Canary Islands are home to great bee-honeys produced from indigenous flowers. Both bee-honey and palm-honey are used in local cuisine.
Difference in Cuisine and their nutritional content
Bee-Honey is better on: Fresh Fruits, Milk as sweetener.
Palm-Honey is better on: Fresh Cheese, Yogourt, Liqueurs.
Both are good in: Cakes, Gofio, Sweetener for Tea
Ecological Guarapo – Palm Honey is typically sold in glass bottles
Chestnut Honey – Bee Honey is typicall sold in glass jars
There is also a big difference in nutritional content. Palms and bees are different living beings! Both are very healthy products because they contain natural, beneficial chemicals. Their content is different. Palm honey, for example is very rich in Magnesium and Potassium.
Here we share a table from a study performed on canarian honeys.
ESSAY OF THE CONCENTRATION OF INORGANIC IONS IN THE “PALM HONEY” FROM THE SAP OF THE CANARY ISLANDS PALM.
Source:“Análisis bromatológico de iones inorgánicos en Miel de Palma”
Alberto Castilla Armas – Pedro Abreu Gonzalez
You can buy different types of palm-honey and bee-honey from the Canary Islands in the Honey Section of our Shop. We ship to anywhere in Europe.
The Canary Islands are home to typical dishes and ingredients, always linked to the unique environment. Ingredients are provided by the rich Canarian Agriculture, that is specially diverse because it is blessed by a climate which is both Subtropical and Mediterranean. Mojo (pronounced mo-ho) is a sauce which may be orange, red, or green depending on its ingredients. Mojo often has some garlic and can be moderately spicy. Red mojos are often used on meat, while green mojo is chiefly served with fish. Both are served with bread or stewed potatoes. Canarian mojo is often considered the father to all mojos of Latin America, especially Cuba, due to heavy Canarian emigration.
Canarian Mojos are traditionally handmade with fresh ingredients
One very typical product is gofio, a flour obtained by grinding roasted cereals. Gofio is converted into various dishes or added to many foods. It is mixed with warm milk as a drink for breakfast, as well as made into a dough-like food and eaten alongside meals. Some foods are dyed yellow, using a local azafran (saffron) as food colouring. Goat cheese is manufactured in many ways. Fresh white cheese has a light flavour and it is often served with mojos or gently topped with bee-honey or palm-honey. Canarian Bee honey is unique, just like the endemic flowers visited by the bees. Palm-honey is the concentrated sap of the native palm species, extracted by a millenary technique. Both bee-honey and palm-honey are used in many ways to prepare different dishes of the local cuisine.
A sweet indulgence is frangollo, It is a paste made from maize flour, sugar, grounded almonds and raisins. Tropical fruits are commonly grown on the islands. Some are grown on a very large scale. The most widespread is the banana, followed by mango, avocado, Figs and Cactus Figs (Opuntia ficus-indica). Fruits are processed by local manufacturers in order to prepare delicious jams with or without sugar.
Visit our shop. Canarius offers a wide range of Canarian Foods and Drinks. We also ship living plants of exotic fruit trees, so you can grow your own flavours at home.