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Ingredients (1 serving):●   2–3 tbsp chia seeds●   1 tsp matcha●   1 tsp HANT honey●   ½ tsp vanilla extract●   1 tbsp Greek yogurt●   200 ml milk of choice Serve:●   Granola, extra Greek yogurt, and blueberries Preparation:1. Mix chia seeds, matcha, honey, vanilla, yogurt, and milk in a bowl.2. Whisk everything well so there are no lumps.3. Refrigerate for at least 2 hours (preferably overnight).4. Serve with granola, extra Greek yogurt, and blueberries

A delicious, creamy baba ganoush made with the pure extra virgin olive oil from Hant Save this recipe for later and visit hant.be to discover our pure, organic olive oil. Baba Ganoush Recipe (for 4 people): Ingredients: 2 medium eggplants ¼ cup tahini (about 60 ml) 3 tablespoons fresh lemon juice 2 tablespoons Hant extra virgin olive oil + extra for serving 1/2 clove garlic ½ teaspoon sea salt Finely chopped fresh parsley (for garnish) Smoked paprika powder (for garnish) Optional: chili flakes Pita bread, for serving Preparation method: Preheat the oven to 200°C. Pierce the eggplants with a fork and cut them in half. Score a diamond pattern into the flesh with a knife. Sprinkle with salt and drizzle with Hant olive oil. Place the eggplants cut side up on a baking sheet and bake until soft (about 30–40 minutes). Let cool briefly and then scoop out the flesh. Put the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt into a food processor. Blend until smooth and creamy dip. Scoop the baba ganoush into a bowl and garnish with extra Hant olive oil, parsley, smoked paprika powder, and optionally chili flakes. Serve with warm pita bread.   View this post on Instagram A post shared by HANT | Bone Broth & Natural Foods (@hant.be)  

Honey is not just a sweetener. It is a complex natural product full of enzymes, minerals, and antioxidants. But did you know that most commercial honey largely loses these valuable properties before it reaches your cupboard? What is raw honey? Raw honey is honey that comes directly from the beehive (only coarsely filtered) and is not heated or industrially processed. This preserves all the natural substances: Enzymes (important for digestion) Antioxidants (natural protectors) Pollen (with essential micronutrients) Vitamins and minerals The three ways the industry removes nutrients Most supermarket honey undergoes three processes that severely reduce its nutritional value: Heating (The dealbreaker) Honey is heated to prevent crystallization and keep the product liquid longer. Unfortunately, above 40–42 °C enzymes and antioxidants lose their effectiveness. You end up with a nice, liquid, but biologically inferior sweetener. Filtering (The mystery) Honey is heavily filtered to remove pollen and particles. This creates a commercially clear product, but pollen is actually a carrier of valuable vitamins and minerals. This filtering is done purely for aesthetics, not for your health. Blending (The distraction) Supermarket honey is often a ‘blend’ of EU and non-EU honey, without transparency about the origin. The quality of this foreign honey can vary greatly. Our honey is 100% EU origin, harvested only in Bulgaria. No blend, just pure transparency. Why you should choose raw honey Raw honey is more than just a sweetener; it is an unprocessed treasure from nature. Choosing raw honey means choosing pure quality. Here are the main reasons why you should opt for the unheated, unprocessed variety: 1. Preservation of natural protectors Raw honey is never heated. This is crucial because heating destroys the most valuable properties. Our honey therefore retains: Enzymes: These contribute to the natural antibacterial and antifungal properties of honey. Antioxidants (polyphenols): These substances help protect your body against free radicals, which is beneficial for overall health. Pollen: Pollen is a miniature nutritional bomb. It contains proteins, amino acids, and traces of vitamins and minerals. This is completely absent in most filtered honey. 2. A sign of true quality Most honey is heated to remain nicely liquid. Raw honey shows the opposite: Natural crystallization: The fact that raw honey hardens over time is proof of quality. It means the product is unheated and the natural sugars remain in their original state. Full traceability: Raw honey often comes from transparent, small-scale sources (like our Bulgarian honey). This contrasts with the often blended and heavily processed supermarket honey, whose exact origin is unclear. 3. Traditional use and digestion The active, unprocessed components in raw honey support the body in various ways: Soothing effect: It is a proven, traditional remedy to soothe the throat. Prebiotic support: Raw honey naturally contains prebiotic substances that help support the growth of ‘good’ bacteria in your gut flora. Choosing raw honey means choosing a product that is as close to nature as possible, with all original benefits intact.

In Europe, the honey market is in turmoil. Recent studies show that nearly half of the imported honey is adulterated with cheap sugar syrups. The EU is responding with new regulations, but consumers can already make a difference. It starts with one word on the label: 'mixed'. The problem with ‘Mixed EU and non-EU honey’ In most supermarkets, the honey label shows one of the following vague terms: "Mixed EU honey" "Mixed non-EU honey" "Mixed EU and non-EU honey" These designations, allowed under the old EU guidelines, are not transparent. They give consumers no idea about the actual origin or, crucially, the proportion of honey from the different countries. For example, a jar may contain 99% cheap honey from a country with a high risk of fraud and 1% expensive EU honey, but legally the vague 'mixed' label suffices. This lack of transparency makes it very easy to market cheap, diluted honey in Europe. Shocking results: Honey adulterated with sugar syrups This lack of transparency has major consequences. Coordinated EU investigations revealed that a significant portion of honey imported into Europe did not meet the definition of honey because it was diluted with cheap sugar syrups (such as rice, wheat, or beet syrup). This is outright fraud, undercutting beekeepers who follow the rules and misleading consumers. This ‘fake honey’ is cheaper to produce, does not have the same nutritional and medicinal properties as pure honey, and endangers the entire beekeeping sector. European Coordinated Survey (2023): The European Commission report on the coordinated action "From the Hives" (conducted in 2021-2022). This study revealed that 46% of tested batches of imported honey were suspected of adulteration with added sugar syrups. European Parliament and the Council (2024): The political agreement on the revision of the "Breakfast Directives" (honey directive). This confirms that the EU is tightening legislation to tackle fraud and the lack of transparency about origin countries and their percentages. Type of Fraud: News articles and scientific analyses from the Joint Research Centre (JRC) confirm that the adulteration mainly involved the use of cheap sugar syrups (such as rice syrup or beet syrup) to dilute the honey. The Organic Guarantee and Control You may wonder how control works, especially for organic honey. Our honey carries an organic certification. This means that controls in Bulgaria and then in the EU are extra strict. Organic organizations check not only for the absence of pesticides and antibiotics but also for: The bees must collect nectar within a 3-kilometer zone free from pesticides and pollution. (no highways, no industry). Supplementary feeding during scarcity is only allowed with organic honey or organic sugar. Chemical treatments and the use of antibiotics are prohibited for the health of the bees. Processing must preserve the natural composition and nutritional value of the honey. The final product is strictly tested for purity (no added sugar syrups) and the absence of chemical residues and antibiotics. Complete documentation is mandatory to trace the honey from the jar back to the original beehive. The future: Clearer labels are coming Good news is that the European Union has responded to the widespread fraud. A political agreement has recently been reached on revising the labeling rules (the so-called ‘Breakfast Directives’). In the future, for mixed honey it will be mandatory to: List the countries of origin on the label. Indicate the percentage share for each country, in descending order. This is a major victory for consumers and honest beekeepers. But these new rules are not yet in force. Make a difference now You don’t have to wait for new legislation to be sure of your honey quality. The solution is simple: Buy honey that is transparent in its ingredient list Our honey is 100% ORGANIC Bulgarian flower honey. Not mixed, fully transparent, and directly traceable.

Lately, blogs, posts, and ads increasingly claim that bone broth “contains a lot of histamine due to prolonged cooking.” Meat broth is often presented as a supposedly safer alternative. Although that may sound logical, it is scientifically incorrect. In fact: this claim is widely copied online without any scientific basis. It is a classic example of internet myths that persist because no one checks if they are true. Therefore in this blog: the facts, the science, and why long cooking does not cause a histamine problem — but old meat does. What is histamine and how is it formed? Histamine is a biogenic amine that forms when the amino acid histidine is converted by bacteria via an enzyme: histidine decarboxylase. ➡️ That means: no bacteria, no histamine.➡️ Histamine is not formed by cooking, and certainly not by long cooking. The bacteria that produce histamine grow on: Old or poorly refrigerated meat or fish Meat that has been at room temperature for a long time Unsanitarily processed products Once formed, histamine remains present, even after cooking — it is heat-resistant. But cooking itself does not produce histamine. So what does cooking do to histamine? Research shows: Cooking lowers or stabilizes the histamine level. Grilling or frying sometimes increases histamine concentrations, mainly due to water evaporation. When cooking broth (even 24–48h), histamine remains stable if you use fresh ingredients. Long cooking does not increase histamine. If you work with fresh bones, long simmering is absolutely no problem. So where does histamine come from then? Very simply: from bacterial growth before cooking. If you use meat or bones that: not being cooled immediately being left too long in the fridge already pre-packaged or marinated… then bacteria get the chance to form histamine. And that histamine remains, even if you cook for hours afterward. So the problem lies with the quality and freshness of the ingredients, not the cooking time. Why meat broth actually carries more risk Some brands suggest that meat broth is "safer" than bone broth. But that is not true. 💡 Meat is more susceptible to bacterial growth than bones.💡 Certainly ground or marinated meat often already contains elevated histamine levels. Bones, especially if they have been frozen, contain much less moisture and muscle tissue where bacteria can be active. So if you use fresh or directly frozen bones and work hygienically, bone broth is safe and low in histamine. Why you find so much incorrect info online The claim "bone broth contains a lot of histamine due to long cooking" is repeatedly copied, often without any source citation. Many blogs quote each other, sometimes literally, without checking the facts. The result? One false story becomes "truth" across hundreds of websites. Meanwhile, some companies use these myths to promote their own products (bone broth, powder, supplements…) as "histamine-friendly," even though that is not scientifically accurate. What does the science really say? A few examples: "Histamine is produced during microbial spoilage by decarboxylation of histidine and is not destroyed by cooking." – US FDA, Fish and Fishery Products Hazards and Controls Guidance, 4th Edition "Histamine content is more influenced by microbial activity in raw materials than by thermal processing." – EFSA Journal, 2011 "Boiling reduces or maintains histamine levels; only pre-existing contamination affects final content." – Doeun et al., Food Control, 2013 These and other studies are clear: the freshness of the ingredient determines the histamine, not the cooking time. How do you avoid histamine in broth? Simple: Always work with fresh bonesBuy them fresh or frozen, and process quickly. Never leave meat or bones at room temperatureNot even for a few hours. Bacteria act fast. Store your broth safelyCool within 2 hours after cooking, or freeze immediately. Avoid leftover meat with questionable smell or colorThey can already contain histamine, even before cooking. What do we do at HANT? At HANT, we use only fresh, halal-slaughtered beef bones that are immediately frozen upon receipt. Our bone broth is slowly simmered for 32 hours under controlled conditions. After preparation, the broth is heated in an industrial autoclave – a device that works with steam under pressure, similar to a sterilization process in the medical field. Although an autoclave does not break down histamine (because histamine is heat-resistant), this significantly increases food safety and shelf life. No bacteria that could produce histamine after packaging can survive. And for those who want certainty: we have had our products tested by a recognized laboratory. The results show no elevated histamine levels in our broth.👉 View the analysis report here

Olive oil is a vegetable oil extracted from the flesh and pits of olives. Since the time of the ancient Greeks and Romans, this oil has been used in cooking, as skincare, and even for religious and medical purposes. In modern kitchens, olive oil is indispensable. Not only because of the taste but also due to proven health benefits. Think of a lower risk of cardiovascular diseases, better cholesterol levels, and a powerful effect against inflammation in the body. The benefits of olive oil: Rich in monounsaturated fatty acids (such as omega 9) Contains antioxidants such as vitamin E and polyphenols Lowers bad cholesterol (LDL) Improves the absorption of vitamins (A, D, E, and K) Easily digestible, even for children Olive oil is not just any oil. It is food with a function. What exactly is extra virgin olive oil? Extra virgin means: the first cold pressing of the olives, without adding heat or chemicals. The olives are pressed immediately after harvest, preserving all flavor, aroma, and nutrients optimally. To be called extra virgin, olive oil must meet: An acidity level of maximum 0.8% A perfect taste: no defects, fruity, sometimes slightly bitter or peppery Mechanical extraction without any chemical treatment In short: it is the purest, most nutritious form of olive oil. Why should you always choose extra virgin? Not all olive oil is extra virgin. In the supermarket, you often just see "olive oil" on the label. What does that usually mean? That you get a blend of refined oil (processed with heat or chemicals) with a small amount of extra virgin to add some flavor. That kind of oil is cheaper, but: Contains far fewer antioxidants Has a lower nutritional value "Tastes flat and industrial" "May contain traces of solvents" "Extra virgin olive oil:" "✔ More flavor""✔ More nutrients""✔ More health benefits""✔ 100% natural" "For your body and your taste buds, extra virgin is simply the better choice." "Why organic?" "Organic olive oil involves no chemical pesticides or artificial fertilizers. The trees are naturally fertilized and diseases are treated with natural remedies such as compost, plant extracts, or predatory insects." "That makes organic olive oil not only healthier for you, but also better for the environment and for the workers who handle it." "Organic means:" "No pesticides in your oil" "Better for soil and bees" "Less residue in your food" "Strictly controlled supply chain" "Especially if you use olive oil to drizzle raw over salads, vegetables, or bread, you want to be sure you are not ingesting junk. Organic is then not a luxury, but simply logical." "Why 100% European origin?" "Many olive oils in the supermarket carry the label:""Origin: blend of olive oils from EU and non-EU origin" What that actually means: a mix of olives or oil from Europe, Africa, Asia, and sometimes even industrial bulk from South America. No transparency, no quality control, no idea what you're getting. At HANT, we use only 100% European, Mediterranean organic olives. Our olive oil is produced in Italy, according to strict EU organic legislation and with respect for traditional methods passed down for generations. Why no blended oil? No quality loss from mixing Better taste and aroma Control over origin and production Fair trade, short supply chain This way you know exactly what you're eating, and who you're supporting with it. Why choose olive oil from HANT? At HANT, we make no compromises on quality. Our olive oil is: Extra virgin 100% organic certified Made from European olives Not mixed with cheaper bulk Mechanically pressed Pure with a full flavor Whether you want to feed your children healthily, support your own body, or just love truly delicious oil – this is the bottle you're looking for. Order your bottle today Are you ready to switch to pure, organic olive oil without any junk? 👉 Click here to order your bottle from HANT

Dutch All HANT bone broth products are officially Halal certified. This means we don't just put 'halal' on our products, but we undergo audits to prove it. Our certification is issued by Halal Expertise under number SELIM250117. FAQ – Frequently Asked Questions Is your bone broth halal? Yes, we use only cattle from Belgium and the Netherlands, whose origin is known. Do you process other types of meat? No, we work exclusively with halal beef. Do you test the products in a laboratory? Yes, we conduct tests on, among others GMO, heavy metals, bacteria, and other forms of contamination. Are you Muslim yourselves? Alhamdulillah, yes.   Turkish HANT Bone Broth – Halal Certified All HANT bone broth products are officially halal certified. This means we don't just label our products as 'halal', but we undergo regular audits to prove it. Our certification is issued by Halal Expertise under number SELIM250117. FAQ – Frequently Asked Questions Is your bone broth halal? Yes, we use only cattle from Belgium and the Netherlands, with a known origin. Do you process any other type of meat? No, we work exclusively with halal beef. Do you test your products in a laboratory? Yes, we conduct tests for GMO, heavy metals, bacteria, and other contaminants. Are you Muslim yourselves? Elhamdulillah, yes.   English HANT Bone Broth – Halal Certified All bone broth products from HANT are officially halal certified. This means that we do not simply label our products as halal, but we undergo audits to prove it. Our certification has been issued by Halal Expertise under number SELIM250117. FAQ – Frequently Asked Questions Is your bone broth halal? Yes, we use only cattle from Belgium and the Netherlands, with a known origin. Do you process any other type of meat? No, we work exclusively with halal beef. Do you test your products in a laboratory? Yes, we conduct tests for GMO, heavy metals, bacteria, and other contaminants. Are you Muslim yourselves? Elhamdulillah, yes.

Welcome to Cooking with Hant! Today we share the recipe for our famous ramen, in which Hant’s bone broth is the absolute star of the show. Prepare for a flavorful, healthy, and nutritious meal that you will want to make again and again! 📌 Discover our bone broth here📺 Watch the video here. Step 1: An energetic start Begin your cooking adventure with a shot of bone broth: Benefits: Rich in collagen Promotes radiant skin Strengthens nails and joints Boost for your gut health Cheers! Step 2: Making the sauce A great ramen starts with a great sauce: Heat a splash of sesame oil in a pan. Add: Finely chopped garlic Grated ginger Fry until fragrant. Add the secret ingredient: 400 ml Hant’s bone broth (liquid gold). Let it melt into a silky smooth liquid. Flavor enhancers: 1 tbsp dark soy sauce 2 tbsp light soy sauce 1 tsp ketjap manis 1 tsp miso paste 1 tsp chili paste Let simmer gently. Dilute with some water if needed. Step 3: Preparing the vegetables Choose your favorite vegetables or use our selection: Soybean sprouts Shiitakes Bok choy Tofu marinated in soy sauce Stir-fry briefly to keep the vegetables crunchy. Step 4: The finale Assembling the ramen: Place a portion of cooked egg noodles in a deep bowl. Distribute the vegetables on top. Pour the sauce generously over it. Finishing touches: A handful of corn Sliced spring onions Dried onion Sesame seeds A sheet of seaweed And of course, a soft-boiled egg! Step 5: Tasting Take a bite and enjoy your delicious creation! 👏Applause for yourself, your cooking skills, and Hant – the star of the day! Share your creation! Did you make this ramen?📸 Share your version with us via social media with the hashtag #HantMade. We can’t wait to see your creations! Why Hant Bone Broth? Hant's bone broth is the perfect base for your recipes. Discover more at Hant Bone Broth.