Description

Ethiopian beehives, Africa’s leading honey producer, produce almost one-quarter of the continent’s honey. Honey has always played an important role in Ethiopian life, where its exquisite white, red, and yellow types are utilized in cooking, as medicine, and as a crucial ingredient in the local mead known as “tej”. It’s coarse-grained with an irregular texture, has a subtle aroma, a flavor that’s not too sweet, and a long aftertaste. This honey is made from certain flowers, predominantly from the Lamiaceae family, but also from prickly pear and euphorbia to a lesser extent.

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