![[Le Miel Peyron] Lavender Honey 500g — Direct from Gordes, Provence, France](http://frenchbeautylab.com/cdn/shop/files/3900_0.jpg?v=1788344895&width=120)
[Le Miel Peyron] Lavender Honey 500g — Direct from Gordes, Provence, France
$37.00
Sale price
$37.00
Regular price
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![[Le Miel Peyron] Lavender Honey 500g — Direct from Gordes, Provence, France](//frenchbeautylab.com/cdn/shop/files/3900_0.jpg?v=1788344895&width=3840)
Product Description
Pure lavender honey harvested in Gordes, the heart of Provence's lavender region. This 500g jar is shipped directly from Gordes, France. Honey is liquid at harvest and naturally crystallizes over time; crystallization is a natural sign of quality and helps preserve the product. Honey is primarily a mixture of fructose, glucose, maltose and sucrose produced by bees. Honeys with higher glucose content (for example, lime blossom, lavender, sunflower) crystallize faster and can become creamy, while honeys richer in fructose remain liquid longer (for example, acacia, chestnut, manna). Producers sometimes gently heat crystallized honey to restore a liquid texture, but excessive heating can reduce delicate sensory and nutritional qualities.
![[Le Miel Peyron] Lavender Honey 500g — Direct from Gordes, Provence, France](http://frenchbeautylab.com/cdn/shop/files/3900_0.jpg?v=1788344895&width=3840)
[Le Miel Peyron] Lavender Honey 500g — Direct from Gordes, Provence, France
$37.00
Sale price
$37.00
Regular price
Pure lavender honey harvested in Gordes, the heart of Provence's lavender region. This 500g jar is shipped directly from Gordes, France. Honey is liquid at harvest and naturally crystallizes over time; crystallization is a natural sign of quality and helps preserve the product. Honey is primarily a mixture of fructose, glucose, maltose and sucrose produced by bees. Honeys with higher glucose content (for example, lime blossom, lavender, sunflower) crystallize faster and can become creamy, while honeys richer in fructose remain liquid longer (for example, acacia, chestnut, manna). Producers sometimes gently heat crystallized honey to restore a liquid texture, but excessive heating can reduce delicate sensory and nutritional qualities.