Euphorbia honey is one of the rarest wild honeys from the Oriental Region. Euphorbia resinifera — a native succulent that grows on the rocky plateaus above Guercif — flowers for only a few weeks each year in a pattern that varies with rainfall and temperature. Some years the flow is abundant; others it barely happens.
When it does, the result is a honey with a deep amber color, almost resinous in character, and a flavor that is entirely unlike conventional honey — mineral, slightly bitter, with a long dry finish and a warmth that builds as it coats the mouth.
Raw and unheated: Extracted by cold centrifuge, never warmed above hive temperature. Enzymes, pollen, and propolis content fully intact. May crystallize over time — this is normal. Gently warm in a water bath to reliquefy.
How to use: On its own with bread or cheese. In herbal tea. As a glaze for grilled meat or root vegetables. In traditional Moroccan pastry (chebakia, sellou).
