Home Larder Honey Taygetus Thyme Honey 960g

Taygetus Thyme Honey 960g

Taygetos thyme honey of Fotopoulos apiary is collected from the wider area of Messiniaki Mani and the mountain of Taygetos.
The Taygetos honey is light amber, with a strong aroma and a pleasant, strong flavor. It has tonic and antiseptic properties. It is considered to help fight inflammation, coughing and gynecological disorders.

Crystallization is a natural phenomenon that is not related to the quality of honey and does not cause any change in its nutritional value.
Unit Price £2.34 / 100 g
Net content: 960g

Packaging: Glass jar

Suitable for Vegetarians

Ingredients: Wild Greek Thyme Honey

Typical ValuesPer 100g
of which Saturates0g
of which Sugars69g
Served as a spread on bread and pancakes with cinnamon and sesame, in tea, juices and smoothies, as a topping on yogurt and fruits, in marinades for pork meat and in salad dressings. For a special, healthy touch, you can use it in everyday cooking to almost any recipe. In Greek islands, it is served as a topping on Greek cheeses such as manouri.

With a honey & red wine vinegar dipping sauce laced with copious amounts of Greek Oregano and Black Pepper!

Continuing our series of recipes from The Delicious Legacy Podcast host Thomas Ntinas

I know it sounds a little bit Asian this dish! Garlic, ginger, pork and prawn, fish sauce...! Surely it's Vietnamese right?

Well, I've always found the far Eastern cuisine very interesting, fragrant, complex yet delicate. The ancient Mediterranean cuisine from what has survived in texts, seems to have very similar tones woven into it.

A recipe inspired partly from Apicius (the oldest surviving Greco-Roman cookbook written sometime in the 4th century CE but based on recipes from at least the 1st century BCE), partly from Archestratus (the Greek Sicilian gourmand who according to a legend “circumnavigated the world to satisfy his hunger”), partly a need to create something when I needed 'finger food' for an event. Of course, this dish, with the use of vine leaves, is firmly established in the modern Greek kitchen and also all over eastern mediterranean. Vine leaves are edible, succulent, delicious and used for stuffing since Classical times (or even before that!)

How far back is far enough that you can go in order so you can legitimately call a recipe "authentic"? Is it authentic if it's from your grandmother? Or your great grandmother? What if it's a recipe passed down through the generations of one's family since the 18th century? 200-300 years is that far back enough?

Well, it turns out that we can have authentic recipes that trump all these by a couple of thousand years!

We don't knock our granny’s recipe naturally, but really, this one is so old, that we go back to the height of the Roman Empire, two millennia ago, yet, with ingredients and techniques so incredibly familiar to us, you'll see why I have to consider it as 100% authentic! 

A happy accident of the dry climate and a pile of ancient rubbish gave a rare glimpse of the ancient Greco-Roman Egyptians' life alongside their food and cooking! The Oxyrhynchus Papyri are a group of manuscripts discovered during the late nineteenth and early twentieth centuries by papyrologists Bernard Pyne Grenfell and Arthur Surridge Hunt at an ancient rubbish dump near Oxyrhynchus in Egypt.

This part of Egypt, doesn't received much rain at all. The town that prospered for over 500 years, during the Hellenistic, Roman and Byzantine periods, relied on a complex system of canals for its water, which were fed from the river Nile.

This also meant that the town didn't flood every year with the rising of the river, as did the districts next to the riverbanks, which brought the rich mud to grow crops that the Egyptians were fed with. With the Arab conquest of Egypt, the canals fell into disrepair and disuse, and the town of Oxyrhynchus faded away slowly at first, and the reduced to a small village at round 1000AD. Eventually the garbage dumps of the Ptolemaic and Roman citizens of this big, prosperous and rich city were gradually covered with the desert sand and forgotten for another 1000 plus years. Aside from contracts, loans, and lists of various goods and merchandise, private letters were abundant and amongst all these, some small, tantalising fragments of their food, recipes, and cooking! These fragments seem to be from long-lost ancient cookbooks from legendary authors that are mentioned on ancient sources by name, world renowned chefs of their time, which sadly we don't have any surviving texts from.

A delightful smoked pork stew with a sauce made from a plethora of familiar herbs and spices, plus the reduced juice of white grapes.

My take on this ancient recipe is basically keeping the exact ingredients as they are, but transforming it to a slow smoked pork on the BBQ with a lovely sticky white wine, grape juice/must/molasses and vinegar! Athenaus and Archestratus would've been proud! 

Served with another ancient staple, the cabbage, transformed into a popular Ancient Athenian salad from 380 BCE. 

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Fotopoulos, Akritochori, Peloponnese

In 1980, Michalis Fotopoulos and his wife Maria started timidly producing honey from the five hives in the garden of their home in Akritochori, Messinia. At first they sold it to their close friends and family, then after a few years, they decided to become professional honey producers so that they could share the wonderful taste and nutritional value of their honey with everyone. Thus in 1983, the five hives became 200 and were transferred from the garden of their house to the wider area of Messinian Mani and the mountains of Taygetos. The excellent quality of their products made them popular very quickly and in 1994, their youngest son Charalambos Fotopoulos took over the business, but his parents are still heavily involved, motivated by their appetite and passion to produce honey.

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