What dark honey is indigenous to the area around Dijon, France? I'm about to attempt to re-create the pain d'épices described rather breezily by M.F.K. Fisher in one of her earliest essays from France, but don't know the source of the honey characterized as dark and quite strong smelling. I initially assumed it was buckwheat honey, as that is the strongest dark honey I've ever met, but now I'm wondering if perhaps it might be chestnut honey, or perhaps something else. Anyone?? Thanks so much! ;o)
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http://www.frenchselections.com/deco/honey.mv
The gist is
Miel d'Acacia (acacia) is a favorite of cooks because it remains liquid for a long time and has a light aroma. Miel de Lavande (lavender) is very sought after because of its distinctive flavor. Miel de Romarin (rosemary) is a classic that was enjoyed by Greeks and Romans. Miel de Sapin (fir tree) is syrupy, dark in color with a faint scent of resin. Miel de Châtaignier (chestnut) seduces many because of its bittersweet characteristics. Miel de Framboisier (raspberry) is white and has a very subtle flavor. Miel d'Eucalyptus (eucalyptus) is a true original: because of its slightly pharmaceutical after-taste, it is best used to flavor a winter grog...