Propolis is a resinous and balsamic product of varied color and viscous consistency, being collected by the bees from the buds and buds of the flowers, after which it is transported to the hive where it is transformed, being added wax and salivary secretions and other elements that improve its consistency.
It is attributed some properties, of anti-inflammatory, antibacterial and cicatrizante nature (because it stimulates and favors the regeneration of the fabrics). It is suggested that it be used as an adjunct and adjuvant in the prevention and treatment of respiratory tract infections, cough and hoarseness.
Honey with propolis should be consumed at a ratio of 2 to 3 teaspoons daily.
Honey is one of the most natural products that we can enjoy and with multiple applications, both in gastronomy and health due to its therapeutic capabilities.
Honey in health - Honey with Propolis acts at the level of the immune system is indicated for all people and for all ages and also for sportsmen, reinforcing their defenses, minimizing the aggressions done to the body and accelerating the recovery of injuries.
Honey in gastronomy - Honey is widely used in Portugal in dishes of cheese in the oven and puff pastry, or delicately decorating semi-hard cheeses, in desserts with chocolate, and velvety chocolate, in apple tarts to replace the sugar on top of fresh and slightly more acidic fruits like the magnificent pineapples of the Azores, in puff pastry, pies and a hundred number of applications.
Portel mountain prooducts are based on the diversity of the flora and favorable climatic conditions, which give them an excellent quality.
The saw is set in a large, non-agricultural area where pesticide and phytopharmaceutical use is absent, as well as industrial or urban pollution.
In forest terms, the mountain range is dominated by the "montado", where holm oaks and cork oaks predominate. It is under this ecosystem that a spontaneous and varied flora, typically wild, of Mediterranean characteristics, predominating the rosemary, stems, among others, of great nectífera and pollen richness, responsible for the characteristics of the honey and pollen produced by the bees of the Serra de Portel.
Serra de Portel brand is officially registered with the veterinary control number for the extraction, treatment and conditioning of honey, under the terms of the law in force.
Melaria has implemented a Hazard Analysis and Critical Control Point system based on Hazard Analysis and Critical Control Points (HACCP) principles, complying with all the legal requirements described in the regulation and being subject to a periodic control that aims to ensure compliance of the food safety system implemented.
Known since prehistoric times, honey production remains practically without any human intervention in the process, thus making it into one of the most natural products that we can enjoy and with multiple uses in food and for our wellness.
Honey was mainly used as a sweetener in Portugal until the 15th Century, but with the discovery of Brazil and the colonization of Madeira, it was quickly replaced by the sugar that came from the cane plantations of these colonies.
Honey production in Portugal is very important for the economy and, as such, has a very strong slant on quality, with nine recognized designations of geographic origin attesting to the widespread production of quality honey, namely: in the North, Trás-os-Montes, Minho Highlands and Montesinho Park; in the Centre, Serra da Lousã and Barroso; in Lisbon, Northern; in the Alentejo, Serras da Guadiana; in the Algarve, Serra de Monchique and Serra de Portel; and, finally the Azores.
This diversity makes for a veritable palette of flavours, intensities and colours, in keeping with the flora and fauna of each of the regions that honey emanates from in Portugal, with the rosemary flower version being the lightest in flavor and the most used for culinary purposes.
Suggestion: Alentejo Cheese with Honey