Miel de Garrigue (heather honey) from Provence is both light and intense. Its color is reminiscent of light amber, the texture is crystalline and viscous. It crystallizes relatively slowly.
This garrigue honey combines the pollen of holm oak, heather, cistus, rosemary, sage, thyme and savory, star anemone, dwarf palm, asphodel... and carries all the aromatic diversity of the French Mediterranean coast.
sun in the glass!
The garrigue sounds exotic and magical to our ears. Immediately we hear the chirping of crickets, feel the sun on our skin and dream of sitting under a fig tree, drinking pastis, playing pétanque and dozing in the shade reading Marcel Pagnol...
But the garrigue is not only a place of longing for us humans: it is a real microcosm with an enormous occurrence of plants and flowers. For example, rosemary, thyme, lavender, sage, dwarf palms, star anemones, irises, squills, milk stars, salsaparilla, honeysuckle, jasmine, gorse, etc. all grow wildly there. Just imagine the beguiling scent!
This is exactly what is captured by the honey from the garrigue, which is a taste reflection of its origin: rich, complex, spicy, fruity, earthy, sunny. Slightly darker than lavender honey, also finer-pored and creamier.
Ingredients: Garrigue honey
Nutritional information per 100g
Calories: 1390 KJ / 327 Kcal
Of which saturated fatty acids: <0.1 g
Carbohydrates: 81 g
Of which sugar: 79 g
Manufacturer: Miels Augier & Fils
The Miels Augier & Fils apiary has existed since 1929 and is based in picturesque Vaison La Romaine. Here, at the foot of Mont Ventoux and under the blue sky of Provence, the finest honey has been produced for many generations and is highly valued by connoisseurs for its high quality and typical Provençal aromas. The honeys from Augier owe this to the lush terroir in which the bees can find and collect valuable nectar. Whether lavender, rosemary or chestnut honey ... every spoonful of creamy gold is bursting with flavor intensity and spicy sweetness and is evidence of authentic and family know-how.
For many years, the Miels Augier company has maintained privileged relationships with partner beekeepers who ensure that quality remains high and that there are no bottlenecks. In this way, these passionate experts - in interaction with the flowers and the bees ;) - form the foundation of the company and enable Miels Augier to offer all customers honeys with guaranteed origin and the highest quality.
Manufacturer: Miels Augier & Fils: Zone Artisanale De L'Ouvèze, 130 Rue des Ormeaux, 84110 Vaison-la-Romaine, France
Everything you always wanted to know about honey...
If you are wondering why there is no "plop" when you open the honey and why the lid of the honey jar can be pressed in, I can put your mind at ease. This is how it should be and is a sign of quality.
This honey, like other high-quality and handcrafted honeys, is raw honey. This means that it was spun cold and not heated, so it is filled into the jars cold, which is why no vacuum is formed when the lid is closed, as is the case with the production of e.g. B. jam is common.
As is well known, this is filled hot into jars, which creates a vacuum in the jar when it cools down, which later becomes noticeable through the "pushed in" lid and the "plop" when opening.
Unlike industrially processed baking honey, cold-spun raw honey is very healthy: it contains valuable minerals such as magnesium, potassium, calcium, sodium and phosphorus as well as C and B vitamins. Thanks to certain enzymes, honey also has an antibacterial and antiseptic effect and can support digestion and the immune system.
As early as the Stone Age, people used honey as food, as shown in 9,000-year-old Stone Age cave paintings depicting "honey hunters". At first it was the only sweetener. Honey taken from wild bee colonies was also used as bait for bear hunting. Australian rock carvings show that Aborigines collected bush honey from stingless bees as far back as prehistoric times.
The origin of domestic beekeeping for the purpose of honey production is in the 7th millennium BC. believed to be in Anatolia. Honey was also found as a burial object in the tombs of the pharaohs in Egypt, because as the “food of the gods” it was praised as the source of immortality. Therefore, in ancient Egypt, a pot of honey was worth about the same as a donkey.
In ancient Greece it was mainly used to treat fever and to improve the performance of athletes at the Olympic Games.