Description
Dahabi rosemary honey comes from the hills of the Souss, where rosemary flowers from February to April. It gives a pale honey, mild, with a woody note you catch by smell before you taste it. It crystallises finely over time, which is normal and takes nothing away.
Our beekeepers collect it by hand and jar it without heating. Pasteurised honey loses its enzymes and part of its scent; this one stays raw.
On toast, in yoghurt, in an infusion that is warm rather than boiling. Some people also use it as a face mask, as Moroccans have long done.
Available in 1 kg, 500 g and 250 g. Store away from light, in a dry place. Do not give honey to children under 12 months.
Rosemary honey and manuka honey
The comparison comes up often and deserves a precise answer. Both are monofloral honeys from an aromatic plant, and both contain phenolic compounds. But manuka grows in New Zealand and sells at an unrelated price, while rosemary flowers a few dozen kilometres from Agadir. The methylglyoxal levels that built manuka’s reputation have no measured equivalent in rosemary honey. This is a fine local alternative, not the same honey.
Benefits of rosemary honey
In Morocco people take a spoonful in the morning, add it to an infusion when the throat feels rough, and mix it with olive oil for children in winter. That use is old and it continues.
What laboratory analysis measures is a different matter: polyphenols, trace elements, and 320 kcal per 100 g coming almost entirely from sugars. Clinical trials have found that honey, any honey, calms a child’s night cough slightly better than a placebo, from the age of one year.
Honey is a food. We claim no effect on any illness, and it does not replace medical advice.
Average nutritional values per 100 g:
- Energy: 320 kcal (1360 kJ)
- Fat: 0 g
- of which saturated: 0 g
- Carbohydrates: 80 g
- of which sugars: 80 g
- Protein: 0.3 g
- Salt: 0 g
