Questions, answered

That's the sign of a genuinely raw honey. Because it isn't heavily filtered, you may notice suspended pollen grains or fine wax particles. These elements lend a distinctive flavor and contribute to the honey's natural richness — unlike industrial honeys, which strip the pollen, propolis, and wax away.

Miel des Tuamotus is a honeydew & coconut honey rather than a nectar honey. Honeydew honey naturally does not crystallize, so it stays smooth and pourable — one reason it's a favorite among honey lovers. (Other raw honeys may crystallize over time, which is itself a natural sign of purity.)

At the end of spring or the start of summer, trees secrete sap and expel the excess outside the tree. Bees, attracted to it, gather this sap and produce honeydew — which beekeepers harvest once it reaches optimal conditions. It contains less sugar than nectar honey and a higher proportion of polyphenols and minerals, with a more intense, woody taste.

French Polynesia offers a favorable environment for 100% natural honey: bees forage flowers in their natural habitat, with no human intervention in how those flowers grow — and therefore no pesticides, unlike honey produced in industrialized countries. Several of our islands follow organic and traditional practices; some producers (such as on Raiatea) carry the Bio Pasifika organic certification.

They're simply different worlds. Manuka is a single-flower honey graded by a lab number. Ours is defined by place: six raw, single-island harvests from the last varroa-free bee sanctuary on Earth — wild plurifloral nectar, naturally rich in polyphenols and quercetin, never blended or standardized. The entire territory produces only about 200 tons a year, so every jar is genuinely limited. Discover the difference →

Store in a tightly sealed container, away from heat and humidity. There's no need to refrigerate. If a raw nectar honey crystallizes over time, that's natural — simply warm the jar gently to return it to a liquid state.

Raw honey is not suitable for infants under 12 months of age and should never be fed to them. For everyone else, it's a wholesome, naturally sweet pantry staple — enjoy it by the spoonful, on toast, or stirred into tea.

Our collection spans six single-island harvests: Tahiti (Mahina), the Marquesas (Hiva Oa), Huahine, Tahaa, the Tuamotu atolls, and Moorea. Each island's distinct flora gives its honey a unique signature. You can explore them all on our Our Islands page.

Every batch goes through three independent checks: physicochemical analysis (composition and authenticity), organoleptic analysis (expert sensory evaluation of color, aroma, and flavor), and pollen analysis (which confirms the floral and geographic origin of the honey).