Product suggestions



If you want to make a product suggestion (including your own): 

Reach out to us at with a note in the subject of the letter: «A suggestion»

Sugar Substitutes

Glycemic Index

The Glycemic Index is an indication of how quickly a specified amount of food will cause a rise in blood sugar level. The amount of food is the portion that contains 50 grams of carbohydrate (200 calories from carbs). So it is really an indication of how one carb compares to another.

Rating System for Glycemic Index:
Below 55 - low GI.
56 to 69 - medium GI.
Above 70 -high GI.

The glycemic index for sweeteners is a function of three things:

  1. The amount of carbohydrate present.
  2. The type of carbohydrate present.
  3. The presence of other substances (soluble fiber for example) that slow metabolism of carbohydrates.

Glucose has a glycemic index (GI) of 100 and fructose is 25. Sucrose (Ordinary sugar) which is made up of a combination of these two has a GI of 65.

The facts about sweeteners and sugar substitutes. 

Luo Han Guo (also known as Monk Fruit)

Luo Han Guo is one of the most exciting new sweeteners! It is a natural zero calorie sweetener, that has been known in China for about 800 years. The plant is native to the Guangxi province in southwestern China where it was also used for medicinal purposes. The local in the Guangxi province in southwestern China attribute their longevity to the consumption and medicinal use of Luo Han Guo. It has been used for many years in the treatment of sore throats, coughs and for fevers

It is produced in a totally natural way. The fruit is crushed and water used to extract the juice. This is filtered to obtain the mogroside v which gives the product its sweetness.

  • The sweetness comes from mogrosides which make up approx 1% of the fruit by weight and which are about 300 times as sweet as sugar.
  • It contains important antioxidants.
  • It has a zero glycemic index and is suitable for diabetics
  • It contains no calories.
  • It is a natural product.
  • It is heat stable, with a long shelf life.
  • On it's own it has a good clean taste, better than Stevia, and without the bitter aftertaste.
  • It is the most expensive intense sweetener.. 


No upper ADI (Acceptable Daily Intake) has been set as it is considered very safe. Testing has been carried out on rodents and dogs at high levels with no adverse reactions whatsoever. This is all good news, even better than Stevia, and would give a lot of confidence regarding the use of this product.



Xylitol is probably the best known sugar alcohol (polyol). It has been used as a sweetener for over 50 years. It occurs in small quantities in some fruit and vegetables, including strawberries and raspberries. There are many ways of producing it. The most natural, but least cost effective is to extract it from birch. But most of what is commercially available could hardly be considered natural due to the method of production: This involves the chemical hydrogenation of D-xylose into xylitol by the presence of a nickel catalyst


  • It has an excellent taste, comparable to sugar
  • It has a very low glycemic index (Only 10 - sugar is 65) and and is suitable for diabetics
  • It has fewer calories than sugar. (62% for the same sweetness)
  • It has very little aftertaste
  • It contains no fructose
  • It is not too expensive.
  • It is tooth friendly


Safety Guidelines:

No official guidelines are issued for Xylitol. The FDA does not issue an ADI (acceptable daily intake) for sugar alcohols. Nevertheless problems have occurred, including weight loss, for individuals who consumed large quantities over sustained periods. 50g daily is the generally agreed upper limit. Note: Some people can be allergic to this sugar alcohol, and it is very toxic to dogs, just a few sticks of gum could prove potentially fatal.Source:

As with most sugar alcohols it has a slightly laxative effect It does have a slightly laxative effect and it is not recommended to consume more than 50 gm per day. However higher usage tends to lead to a tolerance over a period of time, the body gets used to it. Individuals have consumed large quantities over prolonged periods with no adverse effects at all.


 Like all sugar alcohols it is not metabolized by bacteria in the mouth and so it does not contribute to tooth decay. In fact clinical trials have shown it to be very beneficial in dental hygiene, it tends to reduce plaque and delay the onset of tooth decay. It appears to be far superior in this regard than other sugar alcohols, such as Sorbital. It has also been shown to have other benefits, particularly with regard to the formation of calcium in the bones. It also is used to treat middle ear infections. Test after test have demonstrated it's effectiveness in reducing caries, bacteria in the gums and plaque.


Maple Syrup

Maple Syrup is a natural unprocessed sweetener, sourced from maple trees. No chemicals or enzymes are used in the process, it is a totally natural product. A hole is drilled into the tree and a tap inserted to allow the sap to flow. This is collected in a bucket, or sometimes with tubes connected to a container or pouch. The liquid obtained is mostly water and must be boiled down to produce the syrup.

  • It has an excellent flavor
  • It's glycemic index is about 54, slightly lower than sugar.
  • It is a very good source of certain minerals including magnesium, manganese, potassium and zinc.
  • It contains B vitamins
  • is very useful in cooking.


Safety Guidelines:

The World Health Organization recommend no more than 50gm refined sugar per day (about 12 small teaspoons) for an average adult. This would apply to all sugars including maple syrup.


There are many imitation products on the market, these are often served in restaurants. They are usually made out of high fructose corn syrup with coloring and Fenugreek spice added which gives a very similar flavor. They are much cheaper than the genuine article but are probably best avoided.


Coconut blossom syrup

Coconut blossom syrup is extracted sap from the blooms of the coconut. The nectar is collected from the blooms of the coconut and is boiled to remove the water and concentrate the sugar. Unlike other forms of sugar production, chemicals are not used either to modify or extract the sugar.

  • It is truly a natural product
  • it has a pleasant taste.
  • it has a low glycemic index
  • it is a good source of minerals and vitamins polyphenols, iron, zinc, calcium, potassium, antioxidants, phosphorous and other phytonutrients
  • it is suitable for a raw food diet.
  • It is not refined in any way
  • Enzymes are not used to convert any of the sugars
  • it contains no fibre
  • It is also a reputed to be a very sustainable form of agriculture.
  • It is expensive
  • It is versatile and now readily available 

As natural product it does not require approval.



Stevioside is a natural sweetener that is an extract of Stevia.

Stevia is a plan native to South America, and particularly Paraguay. Its leaves are about 30 times the sweetness of sugar. The sweetness comes from two compounds in the plant called stevioside and rebaudioside, and they are up to 480 times as sweet as sugar.

  • It has strong bitter aftertaste
  • It has Zero glycemic index.
  • It is Very sweet.
  • It is not harmful to teeth.
  • It contains no carbohydrates.
  • It is heat stable 

Approval: Approved in EU as E960.  Rare adverse effects, delayed effects, or effects that occur only with long-term use may not be identified initially. One study showed that high dosages fed to rats reduced sperm production and increased cell proliferation in their testicles, which could cause infertility or other problems. In the laboratory, steviol can be converted into a mutagenic compound, which may promote cancer by causing mutations in the cells’ DNA. [] In the 1990s, the U.S. FDA rejected stevia for use as a food ingredient. In 1995, the FDA issued a statement allowing stevia to be used as a dietary supplement, and so it has to be labeled. Likewise, Canada and a European Community scientific panel did not approve it and declared that stevia was unacceptable for use in food.[Sweet on Stevia: Sugar Substitute Gains Fans, Columbia Daily Tribune. [Last accessed on 2011 Mar 4];2008 Mar 23; ]


Artificial sweeteners.

Some observational studies link zero-calorie sweeteners to obesity and increased risk of type 2 diabetes. It’s best to limit artificial sweeteners in your diet




Almonds contain vitamins, minerals, protein, and fiber, and so they may offer a number of health benefits. Just a handful of almonds contains one-eighth of a person’s daily protein needs.

Almond trees may have been one of the earliest trees that people cultivated. In Jordan, archaeologists have found evidence of domesticated almond trees dating back some 5,000 years.

Benefits of almonds

There are several potential health benefits that scientists have associated with almonds.


1) Eating almonds may lower overall cholesterol levels.

Almonds are high in fat, but it is unsaturated fat. The nutrients in almonds may help boost or maintain levels of high-density lipoprotein (HDL) or “good” cholesterol.


3) Almonds and heart disease

Almonds, along with other nuts and seeds, may help improve lipid, or fat, levels in the blood. This can benefit heart health.The consumption around 45 grams (g) a day of almonds protects heart health.


4) Almonds and vitamin E

Almonds contain relatively high levels of vitamin E. Vitamin E contains antioxidants, such as tocopherol. One ounce (28.4 g) of plain almonds provides 7.27 milligrams (mg) of vitamin E, which is around half  a person’s daily requirement.

Scientists have also tentatively linked a higher vitamin E intake with a lower risk of Alzheimer’s disease.


5) Almonds and blood sugar

There is some evidence that almonds may help manage blood sugar levels.

Many people with type 2 diabetes have low magnesium levels. A deficiency is common among those who have difficulty managing their blood sugar levels. Scientists have suggestedTrusted Source there may be a link between magnesium deficiency and insulin resistance.


6) Almonds help manage weight

Almond are low in carbohydrates but high in protein, healthful fats, and fiber.

Feeling full can help people lose weight, as they will be less tempted to seek more snacks.

7) Almonds boost bone health

Almonds contain calcium, magnesium, manganese, copper, vitamin K, protein, and zinc, all of which contributeTrusted Source to bone health.


Experts have recommended almonds as a way to obtain some of these nutrients.



People with a nut allergy should avoid almonds



Almond paste


Ingredients:: Almonds, sugar. citrus blossom water, mastic, lemon.

Almond paste is made from ground almonds and sugar. It is used as a filling in pastries of many different cultures. It can be enjoyed on its own or can be used as an ingredient in desserts such as the Greek Christmas cake.

Keep in a cool place and refrigerate after opening.






Tahini is a paste made from sesame seeds with a light, nutty flavor.

Tahini is relatively low in calories but high in fiber, protein, and an assortment of important vitamins and minerals. It’s versatile, highly nutritious, and associated with numerous potential health benefits.


Here are health benefits of tahini.


  1. Highly nutritious

Tahini is full of healthy fats, vitamins, and minerals. In fact, just 1 tablespoon (15 grams) provides more than 10% of the Daily Value (DV) for some nutrients.


One tablespoon (15 grams) of tahini contains the following:


  • Calories: 90 calories
  • Protein: 3 grams
  • Fat: 8 grams
  • Carbs: 3 grams
  • Fiber: 1 gram
  • Thiamine: 13% of the DV
  • Vitamin B6: 11% of the DV
  • Phosphorus: 11% of the DV
  • Manganese: 11% of the DV

Tahini is a great source of phosphorus and manganese, both of which play vital roles in bone health. It’s also high in thiamine (vitamin B1) and vitamin B6, which are important for energy production.

Additionally, about 50% of the fat in tahini comes from monounsaturated fatty acids. These have anti-inflammatory properties and have been linked to a decreased risk of chronic disease.

  1. Rich in antioxidants

Tahini is particularly high in the lignan sesamin, a compound that has shown promising antioxidant potential in some test-tube. For example, it may decrease your risk of cancer and protect your liver from free radical damage.

  1. May decrease your risk of certain diseases.Consuming sesame seeds may decrease your risk of certain conditions, such as type 2 diabetes and heart disease.
  2. Have antibacterial properties. These effects are believed to be due to the healthy fats and antioxidants they contain.
  3. Tahini contains anti-inflammatory antioxidants.
  4. Tahini contains compounds that may improve brain health and decrease your risk of developing neurodegenerative diseases like dementia.
  5. Sesame seeds are also being researched for their potential anticancer effects.
  6. Tahini contains compounds that may help protect your liver and kidneys from damage. These organs are responsible for removing toxins and waste from your body.

Overall, tahini is a simple, healthy, and flavorful addition to your diet.





Glyka Spoon sweets (γλυκό του κουταλιού glykó tou koutalioú 'sweet of the spoon') are popular in Greece and Cyprus, usually served with coffee. Most are made of whole fruit, though some kinds are made of pieces. They are made by slowly and gently boiling fruit in water and sugar over several hours or days, until the syrup sets. Thus the main prerequisites to making good Glyka are said to be "patience and a heavy pot". Some lemon juice is often added to preserve the fruit's original color, as the citric acid prevents oxidation.  The overall method of preparation is essentially the same as that of marmalade, except that fruit pieces remain firm and whole;

This is the best replacement for caramel candies! Natural, sunny, whole berries, fruits, and even vegetables


Cherry glyka

Ingredients:: whole seedless cherry, sugar, lemon juice, pectin.

Glyka is one of the ingenious ways our ancestors came up with as a result of the need to preserve fruit out of season. Its main ingredient being fresh fruit with their skin, it is the ideal supplement to a complete breakfast. It is rich in vitamins and contains very few calories per teaspoon. Remaining faithful to the traditional recipes and using fruit grown in Cyprus.





Bitter orange glika


Ingredients:: Orange slices with orange peel, sugar, lemon juice.

Glyka is one of the ingenious ways our ancestors came up with as a result of the need to preserve fruit out of season. Its main ingredient being fresh fruit with their skin, it is the ideal supplement to a complete breakfast. It is rich in vitamins and contains very few calories per teaspoon. Remaining faithful to the traditional recipes and using fruit grown in Cyprus.




Royall Jelly


Even ancient Greek scientists noticed that the queen bee in a bee hive lives 20 times longer than ordinary bees. The phenomenon is explained by the special food of the bee "queen" - royal jelly. This thick white mass is produced by the submandibular glands of worker bees. All bee larvae feed on it until they are 3 days old.

The queen of the hive is fed royal jelly for the rest of her life. Thanks to this, it is twice the size of its "subjects". Unusual nutrition gives the uterus longevity and extreme fertility — its ovaries produce up to 2000 eggs per day.

Humans have been producing royal jelly (apilac) for more than 2000 years. In the old days, healers used it to treat wounds, inflammation and various diseases-from colds to infertility. Special respect for bee milk was enjoyed by Chinese and Japanese healers. In Europe, the product received the respectful name "royal jelly". Noble people used it for food, mixing it with honey — it was believed that such a "dessert" prolongs life.

The first scientific works on royal jelly appeared at the end of the XVII century, and serious research began a century and a half ago. It has been proven that the product is rich in amino acids, vitamins, as well as unique bee proteins. Now apilak is used in official medicine as a biostimulant, soothing and wound healing agent. Since the natural secretion of bees quickly deteriorates, it is processed into tablets, ointments and granules. In addition, milk is introduced into the composition of anti-aging creams, face masks, shampoos and soaps.

Chemical composition and characteristics

The white secretions of the bee glands are a natural nutrient mixture that stimulates growth and development. It is 12.5% bee protein, 11% carbohydrates, and 5% fat. The remaining 71.5 % of the product is represented by water, iron, calcium and vitamins.

The table shows the most active components of royal jelly.

The product has a significant nutritional value — 100 g contains 138.5 kCal. In terms of calories, this corresponds to a boiled chicken leg or 2 hard-boiled eggs. The glycemic index, on the contrary, is quite low — 20


The complex of bioactive substances contained in apilak has many healing effects on the human body:

* reduces the level of lipoproteins and harmful cholesterol;

* stabilizes blood pressure;

* slows down cell aging;

* protects against heavy metals;

* strengthens the immune system;

* destroys bacteria and viruses;

* activates the brain;

* calms the nervous system;

* prevents liver damage by toxins;

* relieves internal inflammation;

* prevents the development of osteoporosis;

* improves the sexual system of men and women.

Chocolate making process

Before coming to us, cacao beans we receive first go through a long journey.





Carefully picked up cacao pods were cracking



After the beans are placed in containers made of wood, allowing the removal of the fermentation broth, and are covered with banana leaves. They are brewed and aerated regularly to ensure uniform fermentation.



After fermentation, the beans still contain 60% moisture, which needs to be reduced to 7% to ensure conservation and transportation under optimal conditions. This is when the drying phase comes in. The beans are placed in full sun on large drying surfaces with the possibility of quick coverage in the case of rain. During the drying phase, an average of two weeks, the beans are sorted briefly to remove residual pulp or large foreign objects.


Timed and coordinated by the master roaster, roasting aims to develop the flavours of chocolate and to eliminate moisture. This procedure consists of roasting cocoa beans in a roasting machine at a temperature of 120 ° to 140 ° for 20-30 minutes.



After cooling, the beans are transported to the crushing machine. The crusher reduces the beans into particles a few millimetres in size. The body of the bean is separated from its shell using a screen on which a stream of hot air is blown. These crushed beans with their skins shed are called nibs.


The nibs are then finely ground between steel cylinders. Under the twin influence of grinding and heat, they turn into a liquid paste: cocoa mass or cocoa liquor. This paste consists of cocoa butter (natural cocoa fat) and a dry bean substance. The paste is then refined to reduce its grading from 50 microns to 17 microns. When making milk chocolate, milk and sugar are added at this stage.