Vermont Saffron Infused Honey
Our new Vermont Saffron Infused Honey combines the richness of late summer wildflower honey with the sultriness of middle eastern spice. Whole strands of saffron are added into each jar to let all of its complexity bloom. The saffron is Vermont-grown by Calabash Gardens. The spice not only adds an earthy, floral note but enhances the qualities of the honey itself.
This product is certified kosher.
Net Wt: 9 oz. (255g)
Saffron has an unmistakable, distinct flavor. Its earthy, floral notes blend perfectly with the sweetness of our Autumn Blossom Honey which elevates dishes both sweet and savory.
Pour it over vanilla ice cream and top with pistachios. Drizzle it on cheddar or manchego cheese. Have it on hand to top grilled shrimp or broiled chicken. We’ve even enjoyed it in a rum-based Old Fashioned.
Our saffron comes from Calabash Gardens a Black and Woman owned regenerative agriculture saffron farm in Wells River, Vermont.
The base honey, our Beekeeper’s Cut, comes from the Winter Family in Wolcott, New York.
American honey infused with Vermont Saffron
Runamok is a family-owned and operated specialty foods company based in Northwestern Vermont. All products are made at our facility in Fairfax, Vermont.
Our honeys are Certified Kosher by the Orthodox Union and are naturally gluten free.
We are committed to sustainability. Our honey is sourced from within the United States from some of the nation’s most respected beekeepers who observe sustainable beekeeping practices.
Meet the Farmers
While the majority of saffron comes from the middle east, predominantly Iran, our home state also has a climate conducive to growing a very high quality crop – and a burgeoning saffron industry! We’ve sourced our saffron from the team at Calabash Gardens, a Black and Woman owned regenerative agriculture saffron farm in Wells River, Vermont. Our beekeeper’s cut autumn blossom honey, which we use as the base for this infusion, is also sourced from Winter Apiaries in neighboring New York state. We love that this worldly-tasting product is made with American honey and ultra-locally grown spice.
What Makes Saffron So Unique?
Saffron is known for being the most expensive spice in the world. Its high cost comes from the hands-on labor that goes into its harvest. The spice comes from the stigma and styles of the saffron crocus flower, and each tiny flower has only three threads of saffron. Despite massive advances in agricultural technology, the delicate spice can only be harvested carefully by hand – it takes over 4,000 blooms to produce a single ounce of saffron. That hasn’t stopped it from becoming a staple in global culinary cuisine from Spanish paella to Persian rice dishes like tahdig.
|1 tbsp (21g)
|Calories Per Serving
|American honey infused with Vermont Saffron
What is Vermont Saffron Infused Honey?
Our new Saffron Infused Honey combines the richness of late summer wildflower honey with the sultriness of middle eastern spice. This is the first Runamok honey infusion that begins with a base of our beekeeper's cut autumn blossom honey, which amplifies the floral characteristic of the saffron. We treat it with extra care, infusing it at a lower temperature than our other honeys to preserve the delicacy of the saffron. Because of this, we leave the strands in to let all of its complexity bloom. The spice not only adds an earthy, floral note but enhances the qualities of the honey itself. Simply put, saffron takes honey to a deeper place. Learn more about our infused honeys here!
How to use Vermont Saffron Infused Honey?
Saffron honey walks that line between sweet and savory dishes beautifully. Pour it over vanilla ice cream and top with pistachios. Drizzle it on cheddar or manchego cheese. Have it on hand to top grilled shrimp or broiled chicken. Glaze roasted carrots with a saffron honey butter. We’ve even enjoyed it in a rum-based Old Fashioned. We’ve been creating many more recipes, both simple and involved, to explore the many ways to use our new favorite honey so check out our recipe page and look for new entries regularly.