The honeys of Tenerife, unequaled in taste

/The honeys of Tenerife, unequaled in taste

The honeys of Tenerife, unequaled in taste

The honeys of Tenerife are created with dedication and care by artisans that offer an unequaled richness of tastes that you have to try.

The climate and orography of Tenerife create a unique flora, with singular characteristics; this floral combinations and the botanical endemism explain the diversity and uniqueness of Tenerife’s honeys.

The honeys of Tenerife are obtained from around 10,000 hives, of mobile type, distributed around the entire island under the care of about 500 beekeepers, that with the dedication and care so usual in the artisans, look after small dimension apiaries. The autochthonous bee from Tenerife is the black bee. The production of honey in Tenerife is  of an average of 150,000 kilos per year, which represents 50% of the total amount produced in the Canary Islands.

The moving of the hives in the search of the most adequate flower blooming in each moment allows the beekeepers to obtain very special honeys, that offer an unequaled richness of tastes and colors inusual in other production areas, from the light tones and the less intense flavors of the honey of Retama and Tajinaste, to the dark color and strong taste of the honey of banana and avocado, passing through the whole range of amber and gold.

Multifloral honeys

In Tenerife we find exquisite multi floral honeys or of a “thousand flowers” with surprising characteristics, fruit of the multiple and possible floral combinations where no botanical species is dominant. The honeys of Tenerife are classified, according to the height where they are produced, in Honey from the Summit, the Mountain and the Coast.   

Honey from the Summit

These are the honeys produced above 1200 meters of altitude, basically in “Las Cañadas del Teide” from flowers like the Retama, the tajinaste and the chahorra. Between these the honey of Retama from El Teide stands out, produced above 1500 meters of altitude.

Honey from the Mountain

They are produced in hives placed between 450 and 1200 meters of altitude. Here the multi floral honeys from the mountain stand out, as well as the multi floral honeys from chestnut, heather or tajinaste. Its taste is more intense when the heather dominates, and a little bit smoother and aromatic when the oregano, the eucalyptus or the bush are dominant.

Honey from the Coast

They are honeys produced below 450 meters of altitude, where the azahar, the barilla, the balo, the avocado, the banana, and other species are combined. Among these honeys the avocado-banana honey stands out.

Monofloral Honeys

Inside the island there are also honeys that are exclusively mono floral, when they come from the nectar of one plant or of a very reduced number of plants.

Honey of Retama of El Teide

It is produces during the spring-summer period, above 1500 meters of altitude, in the National Park of El Teide. It is the oldest honey in Tenerife and the most traditional inside the honey industry. With a very clear amber color, it is specially indicated to use in infusions and for breakfast, due to its delicate flavor.

Honey of Tajinaste

It is obtained from the different species of Tajinaste found in the Island, located mainly in the higher parts of Arafo and Arico. It is a very clear honey with a soft flavor, a floral aroma, and it is suitable to go with foods where you don’t want the taste to be masked.

Honey of avocado-banana

It is a spring honey, produced in the lower lands of the Island. It has a dark color, almost black, and a very characteristic and intense aroma reminiscent of caramel and ripe fruit. Due to its intense color and aroma, it has been traditionally used to knead it with gofio and nuts, to make the exquisite “pellas”.

Honey of Chestnut

It is a summer-fall honey, when the chestnuts form the highlands of the North side of Arafo and Candelaria blossom. It has a very dark amber color and it stands out for its intense and persistent aroma. It is ideal to go with desserts, to knead with gofio, or to be used as a condiment when cooking meat or poultry.

Honey of heath

It is produced in the areas where the heath bushes are combined with thyme, oregano and aceviño at the beginning of the forestal crown. It is a honey with a small production, that has a medium amber tone, an aroma of medium intensity, and an intense astringency.


honeys of Tenerife


By | 2017-12-01T09:53:24+01:00 January 5th, 2017|Canary Gastronomy|Comments Off on The honeys of Tenerife, unequaled in taste