This natural product elaborated by wild bees has a higher concentration of water, more pronounced acidity and lower amounts of sugar – and for these three reasons, it cannot be called “honey”. In Brazil, there are about 300 species of native wild bees, such as jataí (easy to keep in São Paulo) and mandaçaia (common in the Northeast), producing this nectar. The flavor profile changes depending on the species, season of the year, and region of the country. Therefore, the complexity of aromas and flavors is limitless – they can be reminiscent of flowers, grass, wood, olives and smoke. A few drops make all the difference in finishing a sauce or a dessert. Fun fact: because of the low volume of native wild bees’ nectar, the price can be ten times greater than the price of regular honey.