Catalogue

Products

30 formules d'exception — miel fermenté & plantes médicinales titrées. Biodisponibilité maximale, sans additif, élaboré en France.

45
Formules
3G. Ginseng Rouge, Gingembre & Guarana au miel

3G. Ginseng Rouge, Gingembre & Guarana au miel

4G GINSENG ROUGE-GUARANA-GINGEMBRE-GELÉE ROYALE

4G GINSENG ROUGE-GUARANA-GINGEMBRE-GELÉE ROYALE

POT 500 G, MIEL DE FLEURS, GINSENG ROUGE-GUARANA-GINGEMBRE & GELÉE ROYALE. Le complexe 4G est...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Ail noir fermenté 100 g

Ail noir fermenté 100 g

Ail noir fermenté 500 g

Ail noir fermenté 500 g

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Complexe : mix 7 champignons au miel

Complexe : mix 7 champignons au miel

Qualité supérieure : Mélange raffiné de miel de fleurs et de champignons biologiques (reishi, cha...

Black Garlic & Honey
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

Black Garlic & Honey (Copy)
Allium sativum (fermented) · Japan — Aomori sp...

Black Garlic & Honey (Copy)

Black garlic is classic garlic transformed through slow, low-temperature fermentation (60-80°C) f...

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