Lavender honey crystallizes over time or when exposed to a temperature difference. This is natural and normal and does not affect the taste qualities or the beneficial effects of this honey, which was awarded a silver medal at the Brignoles fair.
The lavender honey is one of the most aromatic honeys. It is finer, more delicate, sweeter and more aromatic than most types of honey.
Ingredients: lavender honey
State: liquid
Nutritional information per 100g
- Calories: 1390 KJ / 327 Kcal
- Fat: 0.1g
- Of which saturated fatty acids: 0.1 g
- Carbohydrates: 81 g
- Of which sugar: 79 g
- Protein: 0.4g
- Salt: 0.004g
Manufacturer: Pierre and Aurélie Apiculteur récoltant, 501, Quartier les Plantades, 83570 ENTRECASTEAUX, France
Pierre and Aurélie have been beekeepers and olive oil producers since 2019 in the heart of Provence. Her work has already been rewarded with two beautiful medals: gold at the Concours Général in Paris and silver at the Foire de Brignoles. Located in green Provence, they are environmentally conscious thanks to their "Committed Producers" label. Their production techniques are traditional, everything is done by hand, with respect for the bees and their evolution.
Aurélie was a sommelier and Pierre was technical manager in a renowned winery.
They work as a family and are supported by their children, from the smallest (2 years) to the largest (17 years). 4 children who help, each in their own way, with joy and good humor.
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.
