Honey Lady Vanilla Bean Honey is super delicious and extra sweet. It makes a great substitute for vanilla essence or extract.
Instead of buying sweetened yoghurt, try plain yoghurt with a teaspoon (or more) of vanilla honey and some berries of your choice. Next time you’re baking, you can replace vanilla essence with a teaspoon of Honey Lady Vanilla Honey for a delicious result.
Honey Lady honey is raw and unfiltered honey, straight from the hive. Raw honey has not been heated above the natural temperature of the hive (40-45° Celsius). Avoiding heating honey above its natural temperature ensures that all the enzymes, probiotics and benefits of raw honey are preserved.
Ingredients: raw South Australian honey, organic vanilla beans.
Honey Lady Vanilla Honey is available in 200g and 325g jars.
Vanilla is the only edible fruit of the orchid family, which is the largest family of flowering plants in the world with over 35,000 species worldwide.
Originally vanilla came from Mexico, Central America and the Caribbean, a fruit of the Americas. It now grows in tropical countries all over the world.
99% of all vanilla flavours and fragrances are artificial. So that puts Honey Lady Vanilla Honey in the tiny 1% of products that use real and organic vanilla beans!
Vanilla is the most labor-intensive agricultural product in the world. It takes between 18 months and three years from planting a cutting of the orchid vine until the plant produces orchids. The orchids bloom and die within a few hours unless they are pollinated by hand. The beans (which are actually seed-pods) must stay on the vine for nine months before being harvested. The beans then go through a curing, drying, and resting process for several months. Each vanilla bean is handled hundreds of times before it’s ready to use!
Honey Lady honey is sourced from local South Australian beekeepers. The majority is sourced from the Fleurieu Peninsula, but it is seasonal and dependent upon availability. The beekeepers their honey is sourced from do not use chemicals or antibiotics to treat their bees, hives or equipment. Quite simply it is honey as nature intended.
Raw Honey will naturally crystallise and track (whitening of the honey) over time. This is an indication that your honey is raw as the enzymes that cause the candying process are still active. To return your honey to a liquid state, simply place your jar in warm water. All raw honey will have a top layer of particles of wax, propolis and bee pollen, another indication that the honey is undamaged by processing.
The differences between raw and pasteurised honey are substantial. Raw honey is an alkaline-forming food that contains natural vitamins, enzymes, powerful antioxidants and other important natural nutrients. These are the very nutrients that are destroyed during the heating and pasteurisation process. In fact, pasteurised honey is equivalent to, and just as unhealthy as, eating refined sugar.
Raw honey has anti-viral, anti-bacterial, and anti-fungal properties. It promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, and is an excellent remedy for skin wounds and all types of infections. Raw honey’s benefits don’t stop there. Raw honey can also stabilize blood pressure, balance sugar levels, relieve pain, calm nerves, and it has been used to treat ulcers. Raw honey is also an expectorant and anti-inflammatory and has been known to effectively treat respiratory conditions such as bronchitis and asthma.