Balparmak is one of Turkey's best-known honey brands, and Yayla Çiçek Balı is its highland blossom honey. It is a strained (süzme) honey, extracted from the comb and strained, so the jar holds a clear, amber, runny honey. According to the maker it is gathered mainly from the highland pastures of East and Southeast Anatolia at an average altitude of about 1000 metres, and the maker describes its taste as distinctive and fresh. The ingredient list is a single item: strained blossom honey.
At a Turkish breakfast this is the honey that sits beside kaymak or butter, spread on warm bread or eaten with a piece of white cheese. It also works in a bowl of granola or porridge, stirred into warm milk or herbal tea, drizzled over yoghurt with walnuts, or used in place of sugar in baking and dressings. The label carries a QR code: according to the producer, you can scan it, enter the batch number and see the honey's analysis report and the plants it came from. Honey must not be given to babies under one year old.
Store the jar closed in a cool, dry place. Over time natural honey can crystallise; this is normal and the honey is fine to eat. Standing the jar in warm, not boiling, water softens it again.