CHARACTERISTICS OF LAVENDER HONEY
The natural honey originating mainly from the nectar and pollen of the flower of the lavender (lavande à toupet, lavender,..), is noted for its amber color, tinged often with darker hues if it contains oak, thyme, etc… Its consistency is fluid as it tends to crystallize very slowly in fine crystals. Has a pleasant sweet taste, delicate and intensely floral, with some acid notes. Its aroma is very intense, concentrated and persistent, increasing its power in the finish. It has high content in iron.
EXCELLENCE OF LAVENDER HONEY
Like our entire range of our products melíferos of the hive (royal jelly, pollen, propolis,..), we describe a natural honey traditional lavender, collected by our bees in landscapes without equal, being covered under the criteria of the products considered to be of first order in the field of nature:
• Raw: it has not been subjected to processes of overheating (over 40 degrees) or pasteurisation, preserving all the vitamins, nutrients, enzymes and organoleptic qualities characteristic of a pure product is not adulterated.
• Pure: the produce of the bees lapping up pollen and nectar of flowers native, and on some occasions, secretions of species of shrub and trees, and biting insects, to proceed then to their transformation and storage within the hive; excluding this process, any factor unrelated to the that nature provides.
• Not filtered: it is never filtered, to achieve preserve all the natural properties that it possesses in the cells of the storage of the hive, thus achieving a sublime natural product without equal.
• Non-homogenized: in our mode of production, we never mix honey natural of different geographical origins, or floral, so as to achieve preserving their essence and original purity.
• No added sugars: our honey is always pure, as the bee produces in the hive, containing, therefore, natural sugars are inherent to a natural honey is not adulterated.
honey natural lavender, collected by our bees possess unique characteristics, being advisable to them directly, savoring them in your mouth as long as possible before eating. To make them more manageable in those cases that they prefer diluted, it is recommended that as much heat the “water Bath” at temperature that never exceed 40 degrees to avoid the loss of qualities.