Lavender honey from the Tyrrhenian areas of Italy

Characteristic honey, produced in Italy by strictly selected beekeepers from Tyrrhenian Italy, floral and fruity, with a persistent aftertaste.

In Italy, the only species from which honey can be obtained is wild lavender (Lavandula stoechas). It is produced mainly in Sardinia and, occasionally, in other Tyrrhenian areas (Elba Island). From the flowers of wild lavender, which blooms from March to May, a honey with a decidedly particular aroma and taste is obtained, described as quite intense, with a floral and fruity aroma; in the mouth you can perceive a certain acidity and a persistent aftertaste that recalls the ripe fig. It has a strong tendency to crystallization, which occurs fairly quickly and has a color ranging from white to beige, sometimes with yellow tones.

Use of lavender honey

Lavender honey is great to savor as it is. It is excellent to combine with fruit and mature cheeses with an intense flavor. In order to benefit from all its excellent qualities, it must never be heated above 40° C; temperature above which precious enzymes are lost. In herbal teas, for example, it should only be put at the time of being able to drink them. In addition to its use in cooking, where its application is very ancient, lavender honey can be used in various ways, for example, applied in compresses for skin wellness. Thanks to its soothing properties, it is particularly appreciated for providing relief from insect bites.

Processing

This honey has been delicately collected from the hives with a strict adherence to natural processes.

• Direct Harvest
• Centrifugal Extraction
• No excessive filtration
• No significant processing
• No heat treatment for preservation
• Any crystallization phenomena are natural

Any manipulation by the beekeeper is limited to preserving the original characteristics and maintaining all the properties of natural honey, preserving freshness, nutrients, and authenticity.

Ingredients

Honey composed mainly of wild lavender (Lavandula stoechas) nectar. Italian honey packed at the origin.

Nutritional Information

Average values per 100 g of product:

Source: Swiss Nutritional Values Database for flower honey.

*) The monosaccharides fructose and glucose account for nearly all sugars in nectar honeys and about 70% in honeydew honeys (Source: Wikipedia).

Images: Lavender plant in bloom by Xemenendura via CC BY-SA 2.1 ES.

This page is also available in:

Allergy Info

Unless specifically indicated in the description, this product does not contain any substances that could cause allergies or other adverse reactions based on Annex 6 of the Ordinance of the FDHA on Food Information (OFI).

Allergies related to bee products

Although scientific evidence is still insufficient to confirm it, recent observations have noted that certain types of honey, particularly local ones, might help alleviate allergy symptoms. Honey itself does not cause allergic reactions, but it can carry triggers such as pollen, bee venom, or fructose. Although statistically rare, allergic reactions to honey consumption do occur in a small portion of the population. The higher the quality of the honey, the less likely it is to trigger allergic reactions.

In case of doubts about the possibility of triggering an allergic reaction with honey, it is advisable to start with a small amount, gradually increasing it in the absence of reactions.

The symptoms of a possible allergy after taking honey occur almost instantly and are: generalized itching, unpleasant sensation in the mouth, sore throat, swelling, abdominal pain, cough, vomiting and diarrhea (nausea), angioedema, asthma.

In the presence of one or more of these symptoms related to the intake of honey, we invite you to immediately stop taking the product and contact your doctor for any anti-histamine therapy.

For more information, we recommend reading the information from the aha! Swiss Allergy Center:

• Food allergy
• Food intolerance
• Pollen allergy
• Insect venom allergy

Last update: 20.09.2024/IB

This page is also available in:

Diabetes Info

Honey is very similar to sugar in quantity of simple sugars, calories and glycemic index. This similarity makes it difficult to control blood sugar in a similar way to white sugar. Compared to the sucrose of cooking sugar, honey brings a greater variety of sugars such as maltose, sucrose, glucose, fructose and dextrose together with vitamins and minerals. The latter are very useful substances for the person's organism.

All in all honey is preferable to sugar. It consists mainly of fructose, which has a higher sweetening power. This allows to obtain the same degree of sweetness with a smaller quantity of sweetener. This is a significant advantage for those who suffer from diabetes and have to deal with blood sugar.

For the diabetic, honey is a food to be used in moderation by calculating the overall glycemic load of the meal in which it is taken. Compared to sugar that has a glycemic index of 61, that of honey is 55. Before consuming it, it is advisable to correctly calculate your glycemic load (ingestible quantity). Although lower than that of sugar, the glycemic index of honey is all in all still quite high. For this reason, it is recommended to add it very sparingly in the diet of someone who is diabetic.

In conclusion, both honey and sugar have a high glycemic index. This means that neither is suitable for habitual consumption by those with diabetes. Honey can be consumed within certain limits by a diabetic, but always and in any case occasionally.

For more information, we recommend reading the information of the Swiss Diabetes Association.

This page is also available in: