Surowy miód z kwiatów gryki z południowej Kalifornii

I'd only ever had the standard clover stuff before, so this darker buckwheat honey was a real surprise. It's thick and malty, closer to molasses than sugar, and I've been spooning it into my tea every morning.

I’ve been searching for a raw buckwheat honey for months and this one from San Diego is the real deal—dark, thick, and almost molasses-like in flavor. You can tell it’s local and unprocessed, and knowing it’s packed with antioxidants makes my morning toast feel a little smarter.

The molasses-like taste is definitely stronger than regular clover honey, which took a couple tries to get used to. Once I started stirring it into plain yogurt instead of tea, though, the darker flavor really worked. Raw texture is thick and crystallizes fast, so just know that going in.