Discover the honey of jujubier royal of the Yemen, a merveille rare and precious, harvested with passion by of the apiculteurs experimentes. This honey exceptional comes of the mountains yemenites, or the jujubier royal prospere, offering a nectar to the multiple benefits and to the flavor exquise.

Harvest Traditional.

Harvest Traditional: Our honey of jujubier is harvest in a way traditional, ensuring the preservation of its qualities natural and of its authenticity. The bees butinent the flowers of the jujubier royal, conferant to this honey a flavor unique and of the properties remarquables.

Benefits for the Health.

Benefits for the Health: Rich in nutrients and in antioxidants, the honey of jujubier is recognized for its benefits medicinales. It helps to strengthen the immune system, promotes the cicatrisation and has of the properties anti-inflammatory and antibacteriennes.

Rarete and Valuable.

Rarete and Valuable: The honey of jujubier royal of the Yemen is a product extremely rare Due to the localisation specific to the jujubiers and of the conditions necessary to its production. Each jar of honey is a temoignage of the richness natural of the Yemen.

Taste Refined.

Taste Refined: Enjoy the taste delicate and refined of our honey of jujubier. Its flavor gentle and slightly floral in made a choice ideal for sucrer your drinks, accompany your desserts or enrich your recipes culinary.

Use recommended: Degustez our honey of jujubier royal pure, to the spoon, or Use it for sucrer your teas, infusions and pastries. It estegalement perfect for enhance your dishes of meat or your marinades.

the field montagneux and escarpe of the Yemen.

A recipe of beignets to the honey of jujubier and to the almonds:.

280 g of flour.

1 spoon to coffee of maizena.

1 egg.

80 g of honey of Jujubier.

1 juice of lemon.

50 g almonds effilees roasted.

Oil of sunflower.

Mix the egg and the flour.

Rouler the paste in boule. The leave reposer 30 minutes. the etaler on a plan of work parseme of maizena. The plier in 2 and etaler finely.

The decouper in bands of 1,5 cm.

Enrouler the bands and serrer the extremites.

The scalp in oil hot. Egoutter.

Tremper the beignets in the honey warmer (to feu very soft for not achieve more than 100 30°) with the lemon then the parsemer almonds roasted.