Rare
عسل الدغموس البلدي
Daghmous — resin spurge (Euphorbia resinifera) — is a plant endemic to southern Morocco, unmatched anywhere else in the world at this density. A succulent, cactiform plant that grows on the semi-arid lands of the Souss-Massa and pre-Saharan plains. It blooms only once every two to three years, for only a few weeks, and always dependent on the prior winter's rain. One of the most difficult honeys to harvest in the world. Our beldi daghmous honey is harvested by hand by beekeepers who follow the bloom forecasts year by year. Hives travel to wild spurge zones, sometimes hundreds of kilometers from the home apiary. The harvest uses no excitants, and the honey is bottled raw, without pasteurization or industrial filtration. Each jar carries a batch number tied to a specific valley, and annual production stays very limited — always below demand. On the palate, daghmous surprises at first: earthy notes, a slightly bitter finish, a long persistence that recalls Arabic coffee. Not a honey of instant gratification but a honey of character — one you offer to a connoisseur or take in a cure. The palate adjusts quickly, then values its unique depth. At the table, it lifts an aged sheep's milk cheese or a Pu-erh tea. In Moroccan traditional pharmacopeia, daghmous is regarded as one of the most active honeys. It is traditionally used for digestive inflammations, chronic fatigue and convalescence — a medicinal honey before being a table honey. Half a teaspoon on an empty stomach, allowed to melt slowly, is the classic gesture. Keep at room temperature, away from light. Its rarity justifies the price: there is no industrial supply chain for this honey — only seasonal, irregular, fragile harvests.
199 MAD
Stock: 8
Daghmous (resin spurge) is a succulent endemic to Morocco's semi-arid south. It blooms only once every two to three years, over a few weeks, making the honey one of the hardest to harvest in the world. Its amber color leans toward brown and its aromatic intensity has no equivalent in the Moroccan honey palette.
First for its rarity — spurge blooms are unpredictable and brief — and second for its power: in Moroccan traditional pharmacopeia it is regarded as one of the most active honeys, traditionally used for digestive inflammations, chronic fatigue and convalescence. A medicinal honey before being a table honey.
By the spoon, on a clean palate. Its intensity asks for a little attention: start with half a teaspoon on an empty stomach, let it melt slowly. At the table it lifts an aged sheep's milk cheese or a Pu-erh tea. Don't dilute it too heavily: its aromatic signature reveals itself when taken neat.
Yes, and it surprises at first. Earthy notes, a lightly bitter finish, a long persistence that recalls Arabic coffee. It isn't a honey of instant gratification but a honey of character — the kind you offer to a connoisseur or take in a cure. The palate adjusts quickly, then comes to value it for its unique depth.
Exclusively from wild spurge zones in the Souss-Massa region and Morocco's pre-Saharan lands. No cultivation, no fixed apiary: the beekeepers travel with their hives to the bloom sites, sometimes hundreds of kilometers away. Every jar references a batch number tied to a specific harvest valley.
Three reasons: the rarity of the bloom (two to three years between harvests), the physical movement of hives across demanding terrain, and a per-hive yield far below conventional honeys. The price reflects a field reality, not a brand premium. This is an exception honey, not an everyday product.
4,8
5 avis
Le roi des miels marocains
Je cherchais du vrai miel de daghmous depuis des années — pas le mélange industriel qu'on trouve dans les souks. Celui-ci a tout : la couleur sombre, la finale amère, la persistance. Je prends une demi-cuillère le matin en cure de 21 jours. Effet net sur la fatigue et la digestion.
Goût déroutant mais addictif
La première fois j'ai presque recraché — c'est puissant, presque amer. Mais en cure d'une cuillère par jour pendant deux semaines, on s'y fait et on n'achète plus rien d'autre. Effet ressenti sur les douleurs digestives chroniques.
Worth every dirham
Yes, it's expensive. But this is one of the rarest honeys in the world — bloom every 2-3 years, harvested by hand in the desert. I tried daghmous in Saudi Arabia and Yemen, this Moroccan version holds up. Authenticity confirmed.
Pour les connaisseurs
Ce n'est pas un miel à offrir à n'importe qui — le goût terreux et amer surprend. Mais pour ma mère qui le connaît depuis l'enfance, c'est exactement ce qu'elle cherchait. Elle l'a reconnu immédiatement.
ملك العسل
الدغموس الأصلي صعب تلقاه فالسوق. هاد لي شريت من رياد بيو هو الحقيقي ديال جدي. لون غامق، طعم قوي شوية فيه مرارة، باقة طويلة. عسل علاج قبل ما يكون عسل ماكلة.