Honey is a natural product with varied aromas and textures depending on the flower from which it is gathered. Each honey has its own personality: the sweetness of acacia, the freshness of lime blossom, the strength of thyme, or the character of chestnut. Hédène honeys, harvested in France and cold-extracted, preserve all their quality. They can be used every day in a hot drink, on toast, or by the spoonful, and can be incorporated into wellness routines thanks to preparations such as honey-propolis, honey-royal jelly, or honey-lemon lozenges.
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Honey crystallization is a natural phenomenon where honey changes from a liquid state to a grainy texture due to the formation of glucose crystals. This process depends on its composition (glucose and fructose), the temperature, and its floral origin. The higher the glucose content, the faster the honey crystallizes. This is not a sign of spoilage, but rather of purity and authenticity. Honeys rich in fructose, such as acacia or chestnut, remain liquid longer, while others, like lavender, crystallize more quickly and can be cold-stirred to obtain a creamy texture.
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