{"product_id":"miel-de-lavande-1000-ml-provence-gordes-france","title":"【Le Miel Peyron】Lavender Honey 1000 mL \u003c33.81 fl oz\u003e (Provence – Gordes, France)","description":"\u003cp\u003e\u003cstrong\u003eProduct Description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOverview:\u003c\/strong\u003e Honey is a natural liquid at the time of harvest. It is a collection of fructose, glucose, maltose, and sucrose produced by bees.\u003c\/p\u003e\n\n\u003cp\u003eAll types of honey will eventually crystallize. Honey high in glucose crystallizes quickly and becomes creamy.\u003c\/p\u003e\n\n\u003cp\u003eExamples of honey that may become creamy due to high glucose content include lime blossom honey, lavender honey, and sunflower honey.\u003c\/p\u003e\n\n\u003cp\u003eThe higher the fructose content, the longer the honey remains liquid (e.g., acacia honey, chestnut honey, honeydew honey).\u003c\/p\u003e\n\n\u003cp\u003eIt is essential to remember that crystallization is a natural process and a guarantee of quality. Crystallized honey lasts longer, making crystallization a quality standard.\u003c\/p\u003e\n\n\u003cp\u003eCrystallized honey is a testament to its natural state. Producers may heat and liquefy honey that has crystallized unevenly or does not crystallize well.\u003c\/p\u003e\n\n\u003cp\u003eHowever, heating honey comes with risks, as it may lose its nutritional value. Excessive heating can cause it to become as liquid as water, losing its texture.\u003c\/p\u003e","brand":"Le Miel Peyron","offers":[{"title":"Default Title","offer_id":47120809787610,"sku":"000000003899","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0701\/0847\/9706\/files\/download_a2e442e9-b2aa-4afd-aa97-ab47b3f3060d.png?v=1763230929","url":"https:\/\/www.cosmedeparis.com\/en-gb\/products\/miel-de-lavande-1000-ml-provence-gordes-france","provider":"Cosme de Paris","version":"1.0","type":"link"}