Eucalyptus TYPIK Honey is a monofloral honey which name comes from the tree on which the bees take the precious nectar from the flowers. The ultra-creamy texture of this honey, of amber color melts in the mouth while revealing a well recognizable woody smell, with powerful aromas with tangy notes associated with some mint accents. Selected from a beekeeper in Cape Bon, Eucalyptus Honey TYPIK is a great asset for savoury and sweet culinary preparations and can be eaten as a first line at breakfast in a layer generously applied on beautiful grilled sandwiches.

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TYPIK Eucalyptus Honey

TYPIK Eucalyptus Honey is selected from Mohamed, producer in Cape Bon for its values and its commitments in the breeding of honey bees. Hives are close to eucalyptus plants, which are maintained without pesticides or insecticides. TYPIK Eucalyptus Honey has many virtues, especially those of its original tree. It is best known as a pulmonary, intestinal, disinfectant, and antispasmodic antiseptic. In the kitchen, this honey is one of the best honeys to make delicious oriental pastries. It also sublimates burnt creams and raises all hot drinks.


• Our gourmet share with you crispy strawberries, rhubarb and eucalyptus honey. For 4 people, wash and peel 4 to 5 stalks of rhubarb cut into small pieces and fry them in a lightly buttered pan. As soon as the consistency turns into compote, add 2 nice tablespoons of TYPIK Eucalyptus Honey and 200 gr (7,05 oz) of strawberries also cut into small pieces. Cook until you get a nice slightly caramelized compote Then fold 4 sheets of brick into diamonds and place a nice spoon of the previous compote and fold the leaves into a triangle.

• For a «salty-sweet» flavour, our gourmet invites you to try the caramelized chicken steaks with TYPIK Eucalyptus Honey, accompanied by rice with turmeric and ginger. An exotic trip guaranteed. For 4 people, return 1 onion in a pan in a little sesame oil. In a frying pan, brown 600 gr (21,2 oz) of chicken steaks in sesame oil, browning each side. In a bowl, mix 2 tablespoons of TYPIK Eucalyptus Honey, a clove of pressed garlic, 2 teaspoons of tandoori spices, 1 tablespoon of lemon and 1 tablespoon of water. In the frying pan, add the chicken to the onion and cook for a few minutes before adding the previous sauce. Continue cooking over low heat and covered for 45 minutes while turning the chicken steaks occasionally to coat with the sauce. Cook your rice on the side with a little olive oil, a clove of minced garlic, a small piece of grated fresh ginger and a teaspoon of turmeric powder to mix with the cooked rice.


The producers selected to prepare this exceptional TYPIK Eucalyptus Honey are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.


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