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Euphorbia honey (Daghmous) is a very popular natural nectar which has, in addition to its sweet and mild taste, virtues and benefits for our body and our health.
It has a rather original and subtle taste, slightly acrid.
Certified by ONSSA
The foraging of bees in MOROCCO offers us numerous honeys with incomparable aromas, thanks to endemic plant species, the best known of which is euphorbia honey, or daghmous honey.
Euphorbia honey or traditionally Daghmous honey comes from Morocco, and more precisely from the Atlas plateaus. This fairly rare honey comes from a plant called “Cactoid Euphorbia” or more commonly called Cactus. It is very pure and loved for its fairly pronounced, subtle and slightly acrid taste, while remaining soft and sweet as it should be.
But it is above all highly sought after for its extraordinary medicinal benefits. Indeed, daghmous honey is renowned as toning and excellent for sore throats. It is also known to be one of the rare honeys to completely cure asthma and promote fertility in women.
Its effect is remarkable on:
-Sore throats, -Cough, -Respiratory tract conditions -ENT diseases, -Tonsillitis, bronchitis, which it soothes quickly.
It is a honey that warms and really raises the body temperature, which promotes its antibacterial action. Great for calming winter ailments, it is even more effective than antibiotics on oral or nasal infections!
-It is also an excellent muscle tonic, which warms the joints and invigorates the body.
-Its consumption helps regulate hypertension and cardiovascular diseases.
-It fights against ophthalmic diseases and is not contraindicated for diabetics.
-It is also good for the skin and promotes wound healing.
Reconnu et très utilisé comme traitement contre l’infertilité, qu’elle soit féminine ou masculine, il est également réputé pour combattre l’impuissance sexuelle.
Features :
Color: dark brown.
Texture: viscous liquid.
Odor: floral.
Taste: bitter and peppery in the throat. Special feature: rich in vitamins, calcium, phosphorus, magnesium, iron and silica.
Crystallization: slow.
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