This rare and fragrant honey from Madagascar is the result of the gathering of wild flowers.
A simple spoonful treats our taste buds, it replaces sugar in our cakes and biscuits, but also sublimates many different recipes. A crystallization of honey can appear. This natural phenomenon varies according to the origin of the plant foraged and evolves over time depending on the glucose and fructose composition of the honey. To make it creamy, heat it for a few minutes (temperature below 40°C).