Creamy honey with chili

flower honey, chili

Creamy honey with chili will delight everyone who likes to reach for milder hot products. The combination of natural sweetness and pleasant creaminess of our homemade cream honey and chilies grown on our farm ensures a surprising taste. It will spice up your breakfast and take you to an invigorating start to the day!

Level of spiciness is 2/5 or rather, it's the same as our Desert Smoke hot sauce.

Creamy honey with chili contains two homemade ingredients:

• honey (98.5%) , produced by bees in our and surrounding meadows, and
• chili (1.5%) , which we have also grown on our land for many years.

Cream honey is not heat-treated and is completely natural. The creaminess of honey is achieved through a special processing method that causes the sugar crystals to rub against each other, brightening and thickening them. This type of honey has a delicate creamy texture and is also more spreadable.

Creamy honey with chili is particularly suitable as a healthy spread on bread due to its creamy and thick texture. You can also use it in other dishes to add the finishing touch.

Combine it with Greek yogurt , spread on pancakes, bake slightly spicy gingerbread, or add it grilled peaches and impress with a special picnic dessert!

Creamy honey with chili also goes well with savory dishes : as a glaze for roasts... a sauce for sweet and spicy chicken... a topping on a cooked ham sandwich... an "American BBQ" style coating for poultry... we're salivating!

If you want to consume all the natural ingredients that honey contains, we recommend that you do not heat it or add it to liquids above 38 degrees, as this destroys some of the active ingredients. Nevertheless, it is often used in baking, as it enriches the taste with its aroma and natural sweetness.

Shelf life: Honey is characterized by its longevity if stored under certain conditions. Unopened honey is suitable for consumption for three or more years from the date of filling. After opening the jar, we recommend using it within 6 months.

Storage : Keep it in a dry, cool and dark place.

"The honey is truly imperial. Although we rarely buy spicy products in our household, we decided on the creamy honey with chili based on a friend's recommendation. It has a really nice texture, and the spiciness is mild and just noticeable enough to wake up your taste buds a little. We've never had a bad product at the Vizjak family!" ~ Petra from Celje

Creamy honey At first glance, it is very different from the honey we are traditionally used to storing in our kitchens.

Its texture is thicker, creamier, and gives a richer taste. It resembles a spread, making it very popular with children... and their parents are grateful because it makes less of a mess. It's ideal for getting little ones used to eating. traditional Slovenian breakfast!

Producing cream honey is a bit more challenging, as it requires new knowledge, equipment, and more time.

Structure and appearance creamy honey They are created during a special process in which sugar crystals rub against each other, thereby brightening their color and thickening their structure.

Despite the process, creamy honey remains completely natural and is not thermally processed. It retains all of its most valuable natural ingredients , and during the process it is We do not add enhancers , sugar or any other artificial additives.

We gather from the field fresh Šmarje chilies . Cut them in half and let them sit at a mild temperature for 10 to 14 days. We dry them in our old bread oven . In this way, we gradually and without rushing, we completely dry them.

Drying chilies is essential, as this prevent honey from fermenting and destroyed. The chilies are then mixed into the creamy honey in the right proportion.

You can grow this fantastic spice at home without much difficulty.

The best chili grows in Mexico, its homeland, but also grows well elsewhere in the world. You can grow it in greenhouses, in the garden or even in a pot on the balcony. Milder varieties such as Cayenne, Jalapeno, Cherry Bomb, Habanero and similar, are less demanding and bear fruit well even without a greenhouse. " Nuclears ", as we like to call the most pungent, are much more demanding plants. They germinate much longer than ordinary species, and above all, they almost necessarily need a greenhouse, otherwise they bear fruit worse. In any case, provide them with as much sunlight as possible and enough water during drought.

On our farm, we germinate seeds in the first days of March, when the weather is already favorable. regular spring sun . The seedlings will progress slowly, rarely forming new leaves and only growing in height, as there is no sun for photosynthesis. The big difference is whether you transplant them into the garden or into a greenhouse. The conditions in the latter are much closer to the ideal conditions that chilies have in their native hot homelands.

Regardless of when you decide to germinate, we recommend that you You don't transplant them outdoors before the three ice men or " poscana Zofka ", which is on May 15th , because only then is the fear of frost supposed to end. Before transplanting them outdoors, we dig holes and fill them halfway with weathered horse manure. We place the young chili seedlings in them, rake them up and stick a stick next to them, which will later, in the summer and autumn, serve as a support. With this, we have done most of the work, from then on we water or fertilize with organically permitted fertilizer as needed.

The fruits are harvested from late summer until the first frost , depending on the type of chili. The plant is very resistant to diseases and is therefore suitable even for the beginner gardener. We wish you much success!