Buckwheat honey
Buckwheat honey
Dark, aromatic honey from buckwheat flowers
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Advantages
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Features
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Instructions
Buckwheat honey – very rare natural treasure
Our Slovenian buckwheat honey is a real specialty, rich in antioxidants and produced from flowering buckwheat on the pristine pastures of Lendava. Bees carefully collect the precious nectar to create honey with a characteristic full taste and numerous beneficial ingredients. Buckwheat honey is the result of love for nature and the tradition of Slovenian beekeeping. Enjoy the taste appreciated by world-renowned chefs.
Why choose buckwheat honey?
- Rich in antioxidants: Its therapeutic benefits rival the widely recognized manuka honey, making it one of the most healing types of honey.
- Chefs’ choice: Due to its rich aroma and full taste, our buckwheat honey is also used by world-renowned chefs to create top-notch desserts.
- Slovenian quality: Produced on the Lendava pastures, known for their pristine nature, which are carefully monitored for the highest quality.
How do we use it?
How do we use it?
Buckwheat honey works exceptionally well as an addition to meat dishes for marinades (e.g. roast, barbecue) and as an interesting contrast to desserts or aged cheeses. In hot drinks or when baking, it adds a delicate but recognizable touch of buckwheat flowers.
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Quick summary of features
✔ Very dark color and intense flavor
✔ Naturally occurring flavonoids and iron
✔ Proven antioxidant activity
✔ Naturally slow GI and spreadable texture
✔ Traditionally produced and only coarsely filtered and 100% Slovenian
Buckwheat honey is known for its distinctive, slightly bitter-sweet taste and high antioxidant content. It is excellent as a natural sweetener in tea, milk, smoothies or as an addition to cheeses, nuts and pastries. We recommend 1–2 teaspoons per day to support the immune system and maintain vitality.
A 900 g jar is sufficient for approximately 2-3 months of regular household use.
Slovenian, Dark, Strong 🐝
Sweetening lemonade for easy intake of natural nutrients.
Indispensable in baking sweets, where it provides a characteristic, distinct honey aroma.
It creates a wonderful contrast with goat cheese, combining sweet and salty in balance.
Rich in iron for additional vitality support.
Za krepitev imunskega sistema in podporo vitalnosti:
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Features
Dark, robust and aromatic goodness
Our buckwheat honey is produced in bee pastures rich in buckwheat flowers on the Pannonian Plain, so it is naturally very dark (50–85 mm Pfund) , with a distinct nutty-caramel aroma and molasses flavor. Its thicker texture and slightly herbal aftertaste set it apart from lighter types of honey and ensure that it enriches tea, whole grain pancakes or a homemade granola bar with just a spoonful.
Rich in minerals and microelements
Compared to other honey varieties, buckwheat honey contains three times more iron and above-average levels of zinc, magnesium and manganese, which together support normal metabolism, red blood cell formation and the immune system. A study* showed that just 20 g of this honey can cover up to 5% of the recommended daily iron intake for an adult. PMC PubMed
Nutritional value (per 100 g)
– Energy: 320 kcal
– Sugars: 79 g (fructose : glucose ≈ 1.2)
– Minerals: Fe 0.5 mg │ Mg 4.5 mg │ Zn 0.3 mg
– Water: ≤ 18%
The exceptional antioxidant power of flavonoids
Buckwheat honey is known as one of the richest natural sources of flavonoids (rutin, quercetin, catechin). These polyphenols give honey its dark color and make it a food with a high ORAC value . A clinical study* has shown that after consuming a drink with buckwheat honey, the participants' serum antioxidant capacity increased by 7% . PubMed A regular dose of one tablespoon (approx. 15 g) on an empty stomach or before physical activity therefore contributes to the protection of cells from oxidative stress.
Naturally moderate glycemic index
Due to its slightly higher fructose content, buckwheat honey has a medium glycemic index (~54) , meaning it raises blood sugar levels more slowly than table sugar. This makes it a suitable choice for athletes and anyone watching their carbohydrate intake, as long as honey is still a sweetener and consumed in moderation.
Crystallization – a sign of authenticity
Like any raw honey, buckwheat honey crystallizes over time . Due to the specific ratio of glucose to fructose, this usually begins after 2-3 months of storage below 20 °C. The crystals are small and homogeneous, so they remain spreadable. To liquefy, place the jar in a warm water bath (< 40 °C) and stir several times - this protects the sensitive flavonoids from overheating. EatingWell Better Homes & Gardens
Comparison with manuka honey
While manuka honey is known for its high methylglyoxal (MGO) content and antibacterial UMF , buckwheat honey is the champion in flavonoids and iron . In practice, this means that manuka is more often the choice for topical application (e.g. on wounds), while buckwheat honey is an excellent functional food for daily support of antioxidant status . It tastes less medicinal, more earthy-sweet and therefore universal in cuisine. PubMed
Tips for use and storage
- In the morning: a teaspoon of honey dissolved in a lukewarm (not hot) drink activates the metabolism.
- Before bed: mix it with lukewarm milk and cinnamon for a soothing ritual.
- In the kitchen: It makes a surprisingly beautiful accent on whole-grain pancakes, chocolate brownies, or even a vinaigrette for nut salads.
- Store in a dark place between 15–25 °C ; light and heat accelerate the loss of aromas and enzymes.