08 Oct Cox’s Honey: Video Story
We’ve gone through some serious research and development to find the right honey for us, and Cox’s High Mountain Clover Honey was the clear winner. It’s not overheated or filtered, but is simply screened. This screening process maintains the superior flavor, and it protects the pollens, minerals, vitamins, and live enzymes that are otherwise lost to high heat and filtering processes. It might seem like an awful lot of effort for such a small ingredient, but the sort of honey we use in our kitchen is vital. It’s what flavors many of our dressings and spreads, and without the right flavor and variety of honey, your Honey Bacon Club or Glazed Chicken Chipotle salad just wouldn’t be the same.
We learned a lot from our trip to Shelley, Idaho. Next time your recipe calls for a touch of honey, keep the following in mind:
- Not all honey is created equal. Taste, quality, texture – each of these vary widely dependent upon where the honey comes from and how it is produced
- Pasteurizing kills taste and nutrition. Most suppliers overheat their honey, and you lose the nutritional value and flavor
- Pure refers to moisture content. The more natural honey is, the lower the moisture content – otherwise it’s effectively sugar water
- Clover honey is smooth. That smooth taste is perfect for our recipes, and great for tabletop honey
- The guys at Cox’s Honey are dedicated. They care about providing you with the very best possible product…a perfect match for the Café Zupas House-Made fresh philosophy