Sidr Malaki jujube honey: harvested in the Daw'an valley, Yemen.
Very pale caramel colour, intense caramelised aroma, smooth texture. Analysed in a French laboratory. A Miel Impérial selection.
Jujube Honey - Sidr Malaki from Yemen - French Lab Analysed
€39.90
Tax included
Sidr Malaki jujube honey: harvested in the Daw'an valley, Yemen.
Very pale caramel colour, intense caramelised aroma, smooth texture. Analysed in a French laboratory. A Miel Impérial selection.
A Miel Impérial Selection
Sidr Malaki Honey from Yemen
Sidr Malaki honey, or Yemeni jujube honey, is one of the most sought-after honeys in the world. It comes from the Daw'an region in Hadramawt, renowned for its abundance of jujube trees and for beekeeping know-how passed down through generations. Harvested in November at the end of the blossom, it stands out for its very pale caramel colour, its intense caramelised aroma and its remarkably smooth texture. Analysed in a French laboratory.
Miel Impérial Sidr Malaki honey: the gold of Yemen
• Miel Impérial Sidr Malaki honey is a monofloral jujube honey harvested in the Daw'an region of Yemen.
• It is harvested in November, after the jujube blossom, using traditional beekeeping methods without mechanical equipment.
• It has a very pale caramel colour, sometimes leaning towards golden amber, an intense caramelised aroma and a smooth texture.
• Its measured moisture content is 15%, which explains why it keeps its liquid texture over time.
• This honey has been analysed in a French laboratory to guarantee its quality.
Daw'an origin
Hadramawt, Yemen
November harvest
after the jujube blossom
15% moisture
stable texture over time
Lab analysed
tested in France
Daw'an, land of Sidr
Daw'an, in the Hadramawt governorate, is world-renowned for its honeys. The reason lies in its geography: this arid valley holds an exceptional density of jujube trees (Ziziphus spina-christi), the tree whose blossom yields Sidr. Bees find almost nothing else to forage there, which explains the monofloral character and aromatic purity of the honey.
The harvest takes place in November, once the bees have had all the time they need on the blossom. Yemeni beekeepers work with traditional methods, without mechanical equipment, which limits volumes and partly explains the rarity of this honey.
Colour, aroma and texture
The colour varies slightly from one harvest to the next but stays in very pale caramel tones, sometimes close to orange or golden amber. It is this luminous shade that earned Sidr its nickname, the gold of Yemen.
On the palate, the aroma is intense and frankly caramelised, with a depth that immediately sets Sidr apart from a classic wildflower honey. The texture is smooth, almost silky, and the scent is mellow. Its high sweetening power means a small amount goes a long way.
How to enjoy Sidr honey
Neat, by the spoonful
The truest way to appreciate its aromatic complexity. A spoonful on waking, as is customary across the Arabian Peninsula.
On bread
Its pronounced taste holds up beautifully against good bread. A breakfast classic, particularly appreciated during the month of Ramadan.
With goat's cheese
The surprising pairing: the caramelised intensity of Sidr and the fresh tang of goat's cheese answer each other perfectly on a slice of bread.
As a sweetener
Thanks to its high sweetening power, it stands in for sugar in yoghurt, a lukewarm drink or a dressing. Never pour it into a boiling liquid.
Storage
Keep your jar tightly closed, in a dry place at room temperature, away from sunlight and humidity. Moisture is honey's enemy: it can cause fermentation. Also avoid mixing it with boiling water: lukewarm or cold water is strongly recommended to preserve its qualities.
Sidr Malaki and crystallisation: what to understand
A persistent rumour claims that Sidr honey never crystallises. The reality is more nuanced, and it is worth knowing before you open your jar.
Every honey has a highly supersaturated sugar composition: it is therefore naturally destined to crystallise. What makes the difference is the moisture content. Below 17%, the liquid texture holds for a long time; between 17% and 20%, crystallisation eventually occurs. Our Sidr Malaki shows a measured content of 15%, which is why it keeps its texture over time.
If your honey does change in appearance, there is no cause for concern: crystallisation is not a sign of expiry, poor quality or adulteration. It is simply a matter of chemistry. It does not alter the taste, and it is reversible: a few minutes in a warm bain-marie restores the honey's original fluidity.
Going further
We have devoted a full article to this subject: why honey crystallises.
And to discover other origins, browse our full selection of honeys.
FAQ – Sidr Malaki honey
What is Sidr Malaki honey?
It is a monofloral honey produced from the nectar of jujube blossom (Ziziphus spina-christi), harvested in Yemen, mainly in the Daw'an region of Hadramawt. "Malaki" means "royal" in Arabic.
Why is Sidr honey so expensive?
Several factors combine: a short blossom, a single annual harvest in November, traditional beekeeping methods without mechanisation, limited volumes and a restricted production area. Global demand does the rest.
What does Sidr Malaki honey taste like?
An intense, frankly caramelised aroma, with a depth that immediately sets it apart from a classic wildflower honey. Its texture is smooth and its scent mellow.
Does Sidr honey crystallise?
Contrary to what is often read, no honey is entirely immune to crystallisation, since all of them have a supersaturated sugar composition. It all comes down to moisture content: ours is measured at 15%, which lets it keep its liquid texture for a long time.
What should I do if my honey has crystallised?
Nothing to worry about: it is neither a fault nor a sign of expiry, and the taste is unaffected. To restore the original texture, place the jar in a warm bain-marie for a few minutes.
How should Sidr honey be stored?
In a dry place at room temperature, jar tightly closed, away from sunlight and humidity. Moisture can cause fermentation, and that is the main risk.
Can Sidr honey go into a hot drink?
Prefer lukewarm or cold water. Boiling water causes honey to lose its aromatic qualities. Always let your drink cool before adding the honey.
The gold of Yemen, in your kitchen
Sidr Malaki honey · Daw'an valley · November harvest · analysed in a French laboratory. A Miel Impérial selection.