In Turkey, 83,000 tonnes of honey are produced annually. The vast majority of forest honey production involves pine honey. What is peculiar to these type of honey is that it does not crystallise and that they have high nutritious value due to its high content in trace elements (potassium, sodium, magnesium, iron etc).
To a great extent, the uniqueness of the Turkey honey derives from the rich Turkish flora, which comprises numerous wild flowers and herbs. In the long list of flower honey.
Ejection Honeys : Produced from trees like pine, spruce, cedar, fir and oak.
Certainly honey was the first – and for quite a while the only – sweetener Turks had in their diet. Even now, it remains the most prestigious one. With its importance from ancient times, honey, along with the olive and the grape, marked the beginning of Turkish gastronomy and a cuisine that retains its unique and original aspects today.
Cakes sweetened with honey are still found all over the west of Turkey. Some honey-topped sweets are very common all around the country and are supposed to be some kind of national tradition. Among them, the fried doughnut – like puffs – called loukoum, baklava and honey pies.
In cooking, honey adds flavour in a way that other sugars only dream of. Turkey cooks well recognize this, which is why honey still plays a major role in Turkey cuisine; it is utilised not just in desserts, but often as an element in classic stews. I
t is sometimes used as a marinade and tenderizer for lamb; it is delicious when caramelized. Contemporary chefs mix it with raisin vinegar and orange juice and use it as a sauce for everything from seafood to salads.