Jujube Honey

Jujube Honey

Product Introduction

Taksoo Jujube Honey is made from the nectar of jujube flowers and is harvested during the months of Ordibehesht and Khordad (April–June). It is packaged and offered according to international standards. This honey has an amber brown color and is specifically produced in South Khorasan.

Ingredients

Jujube Honey

How to Consume

The recommended daily intake is 50–70 grams for adults and 20–30 grams for children over six years old.

1. In the morning on an empty stomach: To strengthen the immune system and boost energy.
2. After meals: To soothe digestive issues, consumed with tea or herbal infusions.
3. Before bedtime: To help with relaxation and improve sleep quality.

If you have any internal issues or allergies, consult a specialist doctor before use.

Storage Instructions

Store in a dry, cool place away from the refrigerator.

History of Jujube

Scientific Name: Ziziphus jujuba

English Name: Jujube

Jujube (scientific name: Ziziphus jujuba) is a fruit that comes from a tree of the same name, native to East Asia, Southeast Asia, and parts of the eastern Mediterranean. The jujube tree has been cultivated in China since ancient times and used in traditional Chinese and ancient Indian medicine. Owing to its high resistance to various climatic conditions, it also grows in many arid and semi-arid regions. This fruit is considered one of the most important herbal products in traditional Chinese and Iranian medicine, and today it is widely consumed in many countries.

Benefits of Jujube

• Regulates blood sugar levels
• Rich in vitamin C
• Strengthens the immune system and heart health
• Calming and anti-anxiety effects
• Improves sleep quality and brain function

Benefits of Honey

• Contains various nutrients
• Rich in antioxidants such as flavonoids and phenolic acids
• Helps lower blood pressure
• Contributes to improved blood lipid levels
• Aids in the healing of wounds and burns

Other Notes

Honey Crystallization: Honey is mainly composed of two natural sugars, fructose and glucose. When the ratio of glucose to fructose in honey is high, the likelihood of crystallization increases. Also, lower temperatures lead to reduced activity of the enzyme diastase, which plays a vital role in converting glucose to fructose. When the temperature drops, the activity of this enzyme decreases, resulting in the crystallization of honey.

Color and Taste of Honey: The color of honey varies from light yellow to dark red. The geographical area, climatic conditions, and the plants from which the bees collect nectar influence the final color and taste of honey, which can result in differences in color in various honey harvests.

Sources

www.sciencedirect.com
www.ncbi.nlm.nih.gov
www.webmd.com
www.healthline.com
www.sid.ir
www.mdpi.com
civilica.com
onlinelibrary.wiley.com
www.intertek.com
www.healthline.com