HOW TO USE: A filter in a cup of boiling water, leave to infuse for 5-7 minutes with a lid to avoid the loss of volatile principles. It is preferable not to use chlorinated water. Before removing the sachets, press them lightly with the teaspoon Possible slight variations in taste and color are part of the naturalness of the product. Take 2 times a day preferably between meals.

Store in a cool, dry place.

WARNINGS: Keep out of reach of children under three years of age. Do not exceed the recommended daily dose. Supplements are not intended as substitutes for a varied and balanced diet and a healthy lifestyle.

The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.