I can't remember exactly where I picked up the blueberry honey I have. It is packaged and distributed by the New England Cranberry Company which operates out of Lynn, MA, just up the coast from Boston. They have a website that states that they were founded in 1994 to initially create exciting cranberry products.If you are interested here is the link: http://www.newenglandcranberry.com/about_us.html
Their first product was Colonial Cranberry Sauce and it was such a hit that they then expanded into other things, including pepper jellies, chutneys, mustards and honey. Apart from blueberry honey they also sell Cranberry Bog Honey. The label on the jar and the website state that "our honeybees create this delicious honey by pollinating the blossoms of blueberry bushes. There is no infused essence here, just all natural flavor." Sounds great.
The honey has a reddish tinge to it. It is clear and thick, but at the same time runny. It is very smooth. You can roll it around in your mouth for a few seconds before it dissolves. It is uncomplicated; the first and after tastes are very similar. It is sweet, but not too sweet and has a straight honey taste of sweetness with a very subtle undertone of something herb-ish that is faintly bitter. After having a few tastes trying to find any hint of blueberries I can say with confidence that there is no taste of blueberries (alas). This honey would be very good in tea or baking, anywhere you might want to add some robust honey sweetness without changing the flavor too much.
If you are in New England you might find this honey in your local supermarket, but if you go to the New England Cranberry Co.'s website you can also order it online.
Honey Archives: A tour of honey from around the world.
Wednesday, October 27, 2010
Monday, October 18, 2010
Wild Texas Guajillo Honey
A few years ago I visited my friends Robert and Monique in Houston, Texas and while I was there I picked up some wild Texas Guajillo (gwah-HEE-yoh) honey. I had no idea what kind of plant Guajillo is. A quick look online and I found out it is a wild desert bush (described as a medium sized shrub that can grow larger in some cases) with prickles that is a member of the acacia plant family, and is native to Southwestern Texas and Northern Mexico. It has white flowers that bloom from November to April, but mostly in March and April.
Apparently settlers in Uvalde County (southwest of Austin) in the 1870s discovered caves and hollow trees full of this honey. They capitalized on their find and soon became famous for producing and shipping honey all over the world. In 1900 (a good year for the settlers come apiculturalists), Uvalde County produced over 160,000 pounds of Guajillo honey and took first place at the Paris World's Fair (presumably for honey). In the region honey now figures in their folklore- with tales of bee-caves guarded by rattlesnakes and ghosts that have rooms filled with honey in pure white combs that are thirty feet thick. Wow. This I would like to see. Uvalde County seems like my kind of place. I'm surprised I've never heard of it before.
One site I found that sells Guajillo honey warns that: 'Guajillo honey is a light golden color. It it's dark... it ain't true Guajillo.' Consider yourself warned and be wary of all those who claim that their dark honey is the real thing.
The Guajillo honey I have is indeed a light golden color (so far, so good). And it comes in a very nice glass jar. Native Nectar out of San Antonio packages the honey I have. The site says that the honey is "bottled in a one pound Italian green glass jar, which is in the shape of an ancient Etruscan olive oil vessel." I'll give them this- the jar and presentation are one of the best I've seen for honey (and I've seen a lot of honey). Texans don't do things half way.
My honey has crystallized a little in the few years that I've had it but it still retains it light, golden color. The smell has an undertone of caramel. It is a very clear, runny honey in its liquid form. It has a very simple, light and delicate flavor with a very subtle (very subtle) flowery undertone. It is sweet but not overly sweet and has no hint of bitterness or any other strong flavor. The after taste is no different from the first taste. I think I was expecting something different- what with the green, glass jar in the shape of an ancient Etruscan olive oil vessel and the story of bee-caves guarded by ghosts (and having won first place at the 1900 Paris World's Fair). I think I was expecting something really unusual. This is not to say it isn't a good honey- it has a nice, simple flavor and a good, clear, smooth texture. It would be very nice in tea.
If anyone is interested and you are too far from Texas to get some locally, I found it for sale online at this site, but I think there is a typo in the price:
http://www.thunderheartbison.com/content/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=12&category_id=2&option=com_virtuemart&Itemid=5&vmcchk=1&Itemid=5
Apparently settlers in Uvalde County (southwest of Austin) in the 1870s discovered caves and hollow trees full of this honey. They capitalized on their find and soon became famous for producing and shipping honey all over the world. In 1900 (a good year for the settlers come apiculturalists), Uvalde County produced over 160,000 pounds of Guajillo honey and took first place at the Paris World's Fair (presumably for honey). In the region honey now figures in their folklore- with tales of bee-caves guarded by rattlesnakes and ghosts that have rooms filled with honey in pure white combs that are thirty feet thick. Wow. This I would like to see. Uvalde County seems like my kind of place. I'm surprised I've never heard of it before.
One site I found that sells Guajillo honey warns that: 'Guajillo honey is a light golden color. It it's dark... it ain't true Guajillo.' Consider yourself warned and be wary of all those who claim that their dark honey is the real thing.
The Guajillo honey I have is indeed a light golden color (so far, so good). And it comes in a very nice glass jar. Native Nectar out of San Antonio packages the honey I have. The site says that the honey is "bottled in a one pound Italian green glass jar, which is in the shape of an ancient Etruscan olive oil vessel." I'll give them this- the jar and presentation are one of the best I've seen for honey (and I've seen a lot of honey). Texans don't do things half way.
My honey has crystallized a little in the few years that I've had it but it still retains it light, golden color. The smell has an undertone of caramel. It is a very clear, runny honey in its liquid form. It has a very simple, light and delicate flavor with a very subtle (very subtle) flowery undertone. It is sweet but not overly sweet and has no hint of bitterness or any other strong flavor. The after taste is no different from the first taste. I think I was expecting something different- what with the green, glass jar in the shape of an ancient Etruscan olive oil vessel and the story of bee-caves guarded by ghosts (and having won first place at the 1900 Paris World's Fair). I think I was expecting something really unusual. This is not to say it isn't a good honey- it has a nice, simple flavor and a good, clear, smooth texture. It would be very nice in tea.
If anyone is interested and you are too far from Texas to get some locally, I found it for sale online at this site, but I think there is a typo in the price:
http://www.thunderheartbison.com/content/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=12&category_id=2&option=com_virtuemart&Itemid=5&vmcchk=1&Itemid=5
Wednesday, October 6, 2010
Heather Honey, Portugal
I've never been to Portugal but having read a little about their honey production, I think they are due a visit. Portugal, like many other European countries, produces a lot of varieties of honey. Bee keeping, as one site I viewed claimed, is a 'traditional practice well implanted in several regions.'
Portugal's climate is considered to be Mediterranean, but the geography of the country is diverse with many micro-climate systems. It has plateaus, river valleys, mountains, and rolling plains. On average, though, it is sunny and hot and has the distinction of being the warmest European country.
It seems that honey is produced everywhere, even on the islands off the coast (the Madeira and Azores archipelagos). I would suspect though, since heather is likely to be in the mountains, that my heather honey came from somewhere in the interior of the country. Unfortunately, the label doesn't say.
A quick search online didn't bring up much about my honey. It is distributed by Jugais.com, which seems to distribute a lot of food goods (honeys, teas, vinigrettes, etc.). Of note, though, I did see that there is a lot of research related to Portuguese honey having to do with nutrients, pesticide residues and flavonoids. Yes, there are pesticide residues in honey. No, they aren't at levels that are concerning (in case you were wondering).
The heather honey I have is very dark brown and thick. At room temperature it is mostly liquid but just starting to crystallize around the upper rim of the jar.
I'll say up front that this honey is not for everyone. It is very strong and slightly bitter, with undertones of molasses and something else, something herby in a bitter way. It tastes a little like medicine. It isn't very sweet. It isn't complicated in that it doesn't have many subtle flavors- the flavor stays true from beginning to end with a slightly more bitter after taste, but it is very unusual. If you like robust flavors that are bitter, this is the honey for you. I like it but I wouldn't bake with it or use it in a tea- it would change the flavor too much. I would gladly have it on hot, buttered bread though.
I can't say where you can find this Heather honey from Quinta de Jugais. I got it (of all places) at TJMaxx. I've mentioned before that TJMaxx sometimes has the strangest things- and odd (international) honey is one of them. You just may need to visit Portugal if you want some.
Portugal's climate is considered to be Mediterranean, but the geography of the country is diverse with many micro-climate systems. It has plateaus, river valleys, mountains, and rolling plains. On average, though, it is sunny and hot and has the distinction of being the warmest European country.
It seems that honey is produced everywhere, even on the islands off the coast (the Madeira and Azores archipelagos). I would suspect though, since heather is likely to be in the mountains, that my heather honey came from somewhere in the interior of the country. Unfortunately, the label doesn't say.
A quick search online didn't bring up much about my honey. It is distributed by Jugais.com, which seems to distribute a lot of food goods (honeys, teas, vinigrettes, etc.). Of note, though, I did see that there is a lot of research related to Portuguese honey having to do with nutrients, pesticide residues and flavonoids. Yes, there are pesticide residues in honey. No, they aren't at levels that are concerning (in case you were wondering).
The heather honey I have is very dark brown and thick. At room temperature it is mostly liquid but just starting to crystallize around the upper rim of the jar.
I'll say up front that this honey is not for everyone. It is very strong and slightly bitter, with undertones of molasses and something else, something herby in a bitter way. It tastes a little like medicine. It isn't very sweet. It isn't complicated in that it doesn't have many subtle flavors- the flavor stays true from beginning to end with a slightly more bitter after taste, but it is very unusual. If you like robust flavors that are bitter, this is the honey for you. I like it but I wouldn't bake with it or use it in a tea- it would change the flavor too much. I would gladly have it on hot, buttered bread though.
I can't say where you can find this Heather honey from Quinta de Jugais. I got it (of all places) at TJMaxx. I've mentioned before that TJMaxx sometimes has the strangest things- and odd (international) honey is one of them. You just may need to visit Portugal if you want some.
Monday, October 4, 2010
(Wildflower Blossom) Kauai Island Honey, Kilauea, Hawaii
A jar of Kauai Island Honey from Hawaii came to me a few years ago from a friend who was visiting Honolulu for the summer. It is produced by Danbury apiaries. A quick search online to find out more about them landed me a great article about Chester Danbury, the apiculturist and owner of Danbury apiaries; His operation has over 400 working hives and produces more than 50,000 pounds of honey a year, and is regarded as one of the larger honey operations in Hawaii. It seems that Hawaii's tropical climate produces 4 or 5 harvesting seasons; Bees don't need to rely so much on honey to carry them through the year so honey can be harvested more frequently. Peak harvest months are June through October.
I also found out that Danbury's bees are home grown. He didn't buy them (as is common) but caught them all. Can you imagine? I wish I lived closer to Kauai Island because I think I'd like to meet this guy.
If you want to learn more about honey production on Kauai Island here is the link to the article: http://home.earthlink.net/~writepath/Sweet%20Taste%20of%20Success.html
I had to google Kauai Island to find out exactly where it is. The official tourist website claims it is 'a tropical garden island paradise' that is 20 minutes by air from Honolulu. It is 550 square miles and the northernmost of the main Hawaiian islands. From the site it does sound like Paradise. There are places like 'coconut coast' where you can kayak. Or, if you'd rather, you can sun on endless white sand beaches, or see spectacular cliffs, or snorkel, or see natural lava tube formations, or visit freshwater lagoons or wildlife sanctuaries. You pick. It sure beats lugging groceries home from Stop & Shop on a windy, rainy, October day in New England. But I digress.
Of note, Kauai Island is also known as the first place Captain James Cook landed in Hawaii, at Waimea on the west side of the island in 1778 (why he ever left is mystery to me), and Lumahai Beach on the North shore is where Mitzi Gaynor 'washed that man right out of her hair' in the movie South Pacific.
The honey I have say's 'wildflower blossom' on the label. Not sure what wildflowers they are talking about, but likely a blend. From the article they mentioned 'Christmasberry honey' from Christmasberry bushes and described them as a delicacy. I've never heard of this bush but honey from them is reputed to also have medicinal properties. I have to say that having read about Christmasberry honey, I'm a little sad to have only wildflower blossom honey.
This honey has been sitting in my pantry for a few years and in that time it has started to crystallize. I notice that not all honey crystallizes in the same way. This Kauai Island honey crystallized in a layer at the top of the jar and in a layer at the bottom of the jar, with a layer of liquid honey between them. In its liquid state it is a dark, deep brown honey. It smells like molasses. The top crystals are very fine and make a smooth cloudy sheet. On first taste the top crystals' texture is very interesting. The honey crystals stay together in a gummy mass but as they melt there is a burst of mintiness followed by a molasses taste. Very interesting! The liquid honey is very thin and runny, and in small quantities is golden brown. It has a strong molasses taste from beginning to end. The bottom crystals are much more granular, but also have that molasses taste. Wow! If this is their run of the mill wildflower blossom honey, I wonder what Christmasberry honey taste like? I just might have to fly over to Kauai Island and find out (and also meet Mr. Danbury and find out what kind of man catches his own bees)!
I also found out that Danbury's bees are home grown. He didn't buy them (as is common) but caught them all. Can you imagine? I wish I lived closer to Kauai Island because I think I'd like to meet this guy.
If you want to learn more about honey production on Kauai Island here is the link to the article: http://home.earthlink.net/~writepath/Sweet%20Taste%20of%20Success.html
I had to google Kauai Island to find out exactly where it is. The official tourist website claims it is 'a tropical garden island paradise' that is 20 minutes by air from Honolulu. It is 550 square miles and the northernmost of the main Hawaiian islands. From the site it does sound like Paradise. There are places like 'coconut coast' where you can kayak. Or, if you'd rather, you can sun on endless white sand beaches, or see spectacular cliffs, or snorkel, or see natural lava tube formations, or visit freshwater lagoons or wildlife sanctuaries. You pick. It sure beats lugging groceries home from Stop & Shop on a windy, rainy, October day in New England. But I digress.
Of note, Kauai Island is also known as the first place Captain James Cook landed in Hawaii, at Waimea on the west side of the island in 1778 (why he ever left is mystery to me), and Lumahai Beach on the North shore is where Mitzi Gaynor 'washed that man right out of her hair' in the movie South Pacific.
The honey I have say's 'wildflower blossom' on the label. Not sure what wildflowers they are talking about, but likely a blend. From the article they mentioned 'Christmasberry honey' from Christmasberry bushes and described them as a delicacy. I've never heard of this bush but honey from them is reputed to also have medicinal properties. I have to say that having read about Christmasberry honey, I'm a little sad to have only wildflower blossom honey.
This honey has been sitting in my pantry for a few years and in that time it has started to crystallize. I notice that not all honey crystallizes in the same way. This Kauai Island honey crystallized in a layer at the top of the jar and in a layer at the bottom of the jar, with a layer of liquid honey between them. In its liquid state it is a dark, deep brown honey. It smells like molasses. The top crystals are very fine and make a smooth cloudy sheet. On first taste the top crystals' texture is very interesting. The honey crystals stay together in a gummy mass but as they melt there is a burst of mintiness followed by a molasses taste. Very interesting! The liquid honey is very thin and runny, and in small quantities is golden brown. It has a strong molasses taste from beginning to end. The bottom crystals are much more granular, but also have that molasses taste. Wow! If this is their run of the mill wildflower blossom honey, I wonder what Christmasberry honey taste like? I just might have to fly over to Kauai Island and find out (and also meet Mr. Danbury and find out what kind of man catches his own bees)!
Monday, September 20, 2010
Pure Honey, Middle Earth Farms, Amesbury, MA
I go to my local farmer's market when I can (Brookline Farmer's market) and recently picked up some honey from the Middle Earth Farms stall. I asked the women who sold it to me what the flower source was and she said, "everything around the farm." Well, that cleared that up.
I don't know much about Middle Earth Farms, except that it is a chemical-free farm that supplies arugula, Asian greens, bok choi, collards, garlic, kale, potatoes, salad greens, Swiss chard and tomatoes to local farmer's markets. Although they don't list it online, they also produce their own honey. It comes in small ($4) and large ($8) jars with a simple label that simply says, "Pure Honey, Middle Earth Farms, Amesbury, MA." With a name like Middle Earth Farms I think I would have been more creative with the label; I'd have dragons or mythical creatures on it. It could be the Middle Earth Farmers are just too busy farming, though, to give the label much thought.
The honey itself is a deep amber color and a little cloudy. It is on the thick side and completely liquid at room temperature. It is a smooth honey with marked floral tones in the beginning. These make way for a subtle smoky flavor as a final taste. It is not too sweet. Overall, this is a nice, somewhat complicated honey. I think it would be great on toasted bread, or in a black tea. It is runny enough also to mix into yogurt. Very nice.
If you are interested, Middle Earth Farms has stalls at Farmer's Markets around the Boston area: Andover, Brookline, Everett, Marblehead, Newburyport and Stoneham. You can also find their contact information online. Given that the flower source is whatever is going on around the farm, I suspect that the character of the honey will change depending on the season. I got this honey in August, but I'm not sure when it was collected.
I don't know much about Middle Earth Farms, except that it is a chemical-free farm that supplies arugula, Asian greens, bok choi, collards, garlic, kale, potatoes, salad greens, Swiss chard and tomatoes to local farmer's markets. Although they don't list it online, they also produce their own honey. It comes in small ($4) and large ($8) jars with a simple label that simply says, "Pure Honey, Middle Earth Farms, Amesbury, MA." With a name like Middle Earth Farms I think I would have been more creative with the label; I'd have dragons or mythical creatures on it. It could be the Middle Earth Farmers are just too busy farming, though, to give the label much thought.
The honey itself is a deep amber color and a little cloudy. It is on the thick side and completely liquid at room temperature. It is a smooth honey with marked floral tones in the beginning. These make way for a subtle smoky flavor as a final taste. It is not too sweet. Overall, this is a nice, somewhat complicated honey. I think it would be great on toasted bread, or in a black tea. It is runny enough also to mix into yogurt. Very nice.
If you are interested, Middle Earth Farms has stalls at Farmer's Markets around the Boston area: Andover, Brookline, Everett, Marblehead, Newburyport and Stoneham. You can also find their contact information online. Given that the flower source is whatever is going on around the farm, I suspect that the character of the honey will change depending on the season. I got this honey in August, but I'm not sure when it was collected.
Sunday, August 29, 2010
Maple Honey, Chilliwack, British Columbia, Canada
My friends Richard and Ronna went to British Columbia (Canada) this summer and brought me back some Maple Honey from Chilliwack River Valley, British Columbia. I've been to British Columbia before but had no idea where Chilliwack was and had to look it up on a map. It is in the Fraser river valley and very close to the US border. It is mostly an agricultural community- and as you may know, bees are an important part of most agricultural operations so I'm not surprised that there is a honey industry there as well. In addition to agriculture, though, there also have manufacturing, food processing and tourism industries in the area- and up until 1999 a Canadian army base.
The Chilliwack River Valley Natural Honey LTD has a very nice website (just google it and it is the first thing that pops up). It has been in operation for 30 years and produces different types of honey and honey products (including beeswax candles). Agnes Coutt is the apiculturist.
Richard and Ronna brought me back Maple Honey. I called Montreal home for many years (the land of Maple trees) and had never heard of Maple Honey. I didn't think Maple trees had flowers that bees could gather anything from. I just assumed that it was honey with maple syrup mixed in. Silly me. According to the website Maple honey is gathered from maple blossoms (Maple trees have blossoms? I feel so stupid) and is generally the first honey that is collected in the spring.
The maple honey is clear, deep orange with a bit of a reddish tinge. It is completely liquid at room temperature and medium thick. It's texture is smooth. It is not too sweet and doesn't have a strong honey taste. What you notice most is the texture, which is very smooth. The after taste, though is subtle, but rather distinct; It tastes a little like homemade lollipops. This honey would be perfect for tea or baking because I don't think it would change the taste of things much, but would add a substantial dose of honey sweetness.
The Chilliwack River Valley Natural Honey operation is visitor friendly. They have a store and can be found at 43476 Adams Road, Chilliwack, B.C., Canada V2R 4L1 (Phone: (604) 823-7400; Fax: (604) 823-7401; Toll Free: 1-888-361-2200; E-mail: sales@chilliwackhoney.com)
The Chilliwack River Valley Natural Honey LTD has a very nice website (just google it and it is the first thing that pops up). It has been in operation for 30 years and produces different types of honey and honey products (including beeswax candles). Agnes Coutt is the apiculturist.
Richard and Ronna brought me back Maple Honey. I called Montreal home for many years (the land of Maple trees) and had never heard of Maple Honey. I didn't think Maple trees had flowers that bees could gather anything from. I just assumed that it was honey with maple syrup mixed in. Silly me. According to the website Maple honey is gathered from maple blossoms (Maple trees have blossoms? I feel so stupid) and is generally the first honey that is collected in the spring.
The maple honey is clear, deep orange with a bit of a reddish tinge. It is completely liquid at room temperature and medium thick. It's texture is smooth. It is not too sweet and doesn't have a strong honey taste. What you notice most is the texture, which is very smooth. The after taste, though is subtle, but rather distinct; It tastes a little like homemade lollipops. This honey would be perfect for tea or baking because I don't think it would change the taste of things much, but would add a substantial dose of honey sweetness.
The Chilliwack River Valley Natural Honey operation is visitor friendly. They have a store and can be found at 43476 Adams Road, Chilliwack, B.C., Canada V2R 4L1 (Phone: (604) 823-7400; Fax: (604) 823-7401; Toll Free: 1-888-361-2200; E-mail: sales@chilliwackhoney.com)
Sunday, August 22, 2010
Katiramona Honey, New Caledonia
I've never been to New Caledonia (Nouvelle-Calédonie) but my cousin Céline (merci Céline!) lives there and sent me this honey.
As per Wikipedia (my usual source) in 1774 Captain James Cook named the place New Caledonia because the rugged shoreline reminded him of Scotland. New Caledonia is located in the southwest Pacific and is made up of a main island (Grande Terre) surrounded by smaller (groups of) islands (the Loyalty islands, the Belep archipelago, Île des Pins, the Chesterfield islands, and the Matthew and Hunter islands). Grande Terre is by far the largest island, is mountainous and houses the capital, Nouméa, where my cousin lives.
These volcanic islands have been inhabited since at least 1500 BC. Europeans came with Captain Cook in the late 1700s and brought with them smallpox, measles, dysentery, influenza, syphilis, and leprosy. Whaling and the sandalwood trade brought more foreigners. The indigenous people (the Kanak, known now as the Melanesians) were subjected to slavery and transported to sugarcane plantations in Figi. Not surprisingly, there were tensions between the Melanesians and foreigners.
In 1853 France seized the islands and made them a French possession, populating them with convicted felons from 1864 to 1922, after which free French settlers and Asian contract workers arrived. The numbers of Melanesians declined throughout these periods, mostly related to foreign-introduced disease and an apartheid-like system called Code de l'Indigénat which imposed severe restrictions on their livelihood, freedom of movement and land ownership. A Kanak independence movement was established in 1988 (the Front de Libération Nationale Kanak Socialiste) with a goal of establishing an independent state (Kanaky). After a bloody hostage taking, an accord was signed in 1988 giving Melanesians local citizenship and other rights. The current status of New Caledonia is between one of an independent country and an Overseas department of France. According to the more recent Nouméa Accord (1998) the Territorial Congress will have the right to call for a referendum on independence after 2014.
New Caledonia has a tropical climate and has two seasons: a dry, cool season (April-November) and a wet, warm (December-March) season. Given its varied soil content, temperature, and climate conditions, it has unique (and endangered) flora and fauna.
According to 'www.beekeeping.org' in 2006 New Caledonia had 150 beekeepers and 2100 hives. As far as I can tell, Katiramona is an wild area of Grande Terre that is known for its petroglyphs. Unfortunately, I couldn't find any information about the honey sources for the region. All the label of the honey I have says is that: M. Burguiere is the apiculturist; it is Katiramona honey; and produced in New Caledonia.
Katiramona honey is clear and orange-golden, with a runny texture. A toothpick will sink in it. It has a deep, mellow taste with an undertone of molasses. The final taste has a whisper of black licorice, although this is somewhat subtle. Very interesting. I think this honey would be great on toasted, buttered, white bread so that you could enjoy its unusual flavor. It might alter the taste of tea, but in some herbal teas it might add a molasses/licorice flavor that might be interesting. It is great, just by itself(!)
I can't imagine that it is available outside of New Caledonia, but given its unique flavor, it might be worth the trip...
As per Wikipedia (my usual source) in 1774 Captain James Cook named the place New Caledonia because the rugged shoreline reminded him of Scotland. New Caledonia is located in the southwest Pacific and is made up of a main island (Grande Terre) surrounded by smaller (groups of) islands (the Loyalty islands, the Belep archipelago, Île des Pins, the Chesterfield islands, and the Matthew and Hunter islands). Grande Terre is by far the largest island, is mountainous and houses the capital, Nouméa, where my cousin lives.
These volcanic islands have been inhabited since at least 1500 BC. Europeans came with Captain Cook in the late 1700s and brought with them smallpox, measles, dysentery, influenza, syphilis, and leprosy. Whaling and the sandalwood trade brought more foreigners. The indigenous people (the Kanak, known now as the Melanesians) were subjected to slavery and transported to sugarcane plantations in Figi. Not surprisingly, there were tensions between the Melanesians and foreigners.
In 1853 France seized the islands and made them a French possession, populating them with convicted felons from 1864 to 1922, after which free French settlers and Asian contract workers arrived. The numbers of Melanesians declined throughout these periods, mostly related to foreign-introduced disease and an apartheid-like system called Code de l'Indigénat which imposed severe restrictions on their livelihood, freedom of movement and land ownership. A Kanak independence movement was established in 1988 (the Front de Libération Nationale Kanak Socialiste) with a goal of establishing an independent state (Kanaky). After a bloody hostage taking, an accord was signed in 1988 giving Melanesians local citizenship and other rights. The current status of New Caledonia is between one of an independent country and an Overseas department of France. According to the more recent Nouméa Accord (1998) the Territorial Congress will have the right to call for a referendum on independence after 2014.
New Caledonia has a tropical climate and has two seasons: a dry, cool season (April-November) and a wet, warm (December-March) season. Given its varied soil content, temperature, and climate conditions, it has unique (and endangered) flora and fauna.
According to 'www.beekeeping.org' in 2006 New Caledonia had 150 beekeepers and 2100 hives. As far as I can tell, Katiramona is an wild area of Grande Terre that is known for its petroglyphs. Unfortunately, I couldn't find any information about the honey sources for the region. All the label of the honey I have says is that: M. Burguiere is the apiculturist; it is Katiramona honey; and produced in New Caledonia.
Katiramona honey is clear and orange-golden, with a runny texture. A toothpick will sink in it. It has a deep, mellow taste with an undertone of molasses. The final taste has a whisper of black licorice, although this is somewhat subtle. Very interesting. I think this honey would be great on toasted, buttered, white bread so that you could enjoy its unusual flavor. It might alter the taste of tea, but in some herbal teas it might add a molasses/licorice flavor that might be interesting. It is great, just by itself(!)
I can't imagine that it is available outside of New Caledonia, but given its unique flavor, it might be worth the trip...
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