Frequently Asked Questions
− Why did Ilanga choose unpasteurised honey?
At Ilanga Nature, we have chosen to preserve the natural integrity of our honeys. Our honeys are never pasteurised in order to retain all their enzymes, aromas, and nutrients. Each jar reflects the richness of raw nectar, sourced directly from local flowers and plants, to offer an authentic and intense tasting experience. Unpasteurised honey reveals the full complexity of its flavours and guarantees a living product, true to nature and the seasons.
+ How to cook with certain honeys?
Honey is not just a sweetener: it is a noble ingredient capable of enhancing your culinary creations. To preserve its aromatic richness, it is recommended to add it at the end of the cooking process, or at a low temperature, so as not to destroy its flavours or properties. Delicate floral honeys, such as jujube or rosemary honey, are perfect for seasoning vinaigrettes, marinades, desserts, or hot drinks, while bolder honeys pair wonderfully with cheeses, pastries, or roasted meats.
+ Why is jujube honey so rare?
Jujube honey is a true treasure of nature. Produced from the flowers of the jujube tree, a tree that blooms sparingly and in very localised areas, its harvest is extremely limited. Its delicate, woody fragrance, light texture, and subtle taste make it an exceptional honey, sought after by connoisseurs and difficult to find on the market. It embodies the rarity and exclusivity that are the hallmark of Ilanga Nature.
+ Why does my honey crystallise?
Crystallisation is a natural phenomenon and a sign of purity. When the sugars present in the honey, such as glucose, solidify, the honey becomes grainy or creamy. This affects neither its quality nor its flavour; on the contrary, it is proof that your honey is authentic and unprocessed. To restore a smooth texture, you can simply gently warm the jar in a bain-marie at a moderate temperature, not exceeding 40°C, to preserve all its aromas and nutrients.
