What makes chestnut honey so dark and bitter?

Origin: Mount Pangaion, northern Greece
Forage: chestnut and pine
Form: raw, unfiltered, unpasteurized, never heated
Net: 9.5 oz glass jar

Chestnut honey gets its dark color and bitter finish from the tannins in chestnut blossoms. It also contains a higher proportion of fructose than most honeys, which contributes to its robust, persistent flavor. The combination with pine honey — which is even darker and more mineral — creates a blend where neither one softens the other into mediocrity. This is not a honey for those who want subtle.

Can I use this honey for cooking?

Yes, and it is particularly good in savory applications. Use it as a glaze over roasted lamb, duck, or pork — it adds depth without making the dish sweet. Stir it into a pan sauce for roasted root vegetables. Add a teaspoon to a cheese board as a counterpoint to strong blues or aged gouda. Its bitterness means it performs differently than regular honey in sweet baking; use it where you want complexity, not straightforward sweetness.