Royal jelly

It has a sharp, sour-bitter taste and a creamy, slightly pungent aroma. A little goes a long way in flavour, so it is often mixed into honey or yoghurt.

Worker honeybees produce it in glands in their heads and feed it to all young larvae for the first few days. A larva selected to become a queen continues to receive it throughout development.

It is usually eaten uncooked, either on its own or stirred into a spoonful of honey, yoghurt or a cool drink. Avoid adding it to hot tea or porridge if you want to avoid exposing it to heat.

Keep fresh royal jelly sealed and refrigerated, and use it promptly after opening. For longer storage, freeze it in a tightly sealed container and thaw only the amount you need in the fridge.

It is rarely used as a cooking ingredient: heat can alter its delicate composition, and its strong taste can dominate a dish. Stir it into food after cooking, once it has cooled.

Yes. Royal jelly can trigger serious allergic reactions, particularly in people sensitive to bee products; stop using it and seek urgent help if you have trouble breathing or swelling after eating it.