The chestnut tree, very common within the forests of Greek highlands, is considered to be a great beekeeping plant due to the excellent quality of pollen and the high nutritional value of the nectar it produces.

Although it may be classified under the type of “flower blossom honey”, chestnut honey is thought to be a special variety as it has the characteristics of honeydew. This sugar-rich sticky liquid results from a combination of chestnut nectar and honey secretions produced by the aphids settled on the lower surface of the leaves, or on the echinomorphic cups which surround the prickly fruits of the tree.

The taste of chestnut honey is intense and has a slightly bitter aftertaste which is also persistent and lasts long enough to maintain a strong aromatic experience.

Chestnut honey resists crystallization for a long time (1-2 years) as it has high proportion of fructose and low glucose levels. This honey has also high nutritional benefits as it is found rich in trace elements and amino acids. In specific, the chestnut honey is probably the richest variety in trace elements such as potassium, magnesium, manganese, barium but it is also rich in tannins which act as antioxidants and they strengthen the immune system.