Collection: Honey

Raw honey from our own hives on organically managed farmland in Gujarat. Unheated, unfiltered, coarse-strained only so the natural pollen stays in.

What "Raw" Actually Means

Commercial honey is heated and micro-filtered. Not for your benefit, heating stops crystallisation so it stays runny on the shelf and bottles faster. It also destroys the natural enzymes.

Raw honey is simply honey that skipped that step.

Crystallisation Is Proof, Not Spoilage

This is the most common worry we hear. Raw honey crystallises: especially in cool weather. It is one of the easiest home tests for genuine, unadulterated honey.

Stand the jar in warm water to re-liquefy. Honey that never crystallises, ever, has usually been processed or blended with syrup.

Three Honeys, Genuinely Different

• Multi Flora: rich and layered from many wildflowers. The everyday one
• Fennel (Saunf): lighter, delicate, faintly aniseed. Suits tea
• Ajwain: warm and slightly pungent. Traditionally kept for throat, not for sweetening

Want all three? The Honey Hug gift box.

Never Heat It

Do not add honey to boiling water or cook with it at high heat. Ayurveda specifically advises against heating honey, and heat degrades the enzymes you paid extra for. Warm, not hot.

How to Spot Real Honey

It crystallises over time. Its aroma changes slightly by season. Its colour is not identical batch to batch. Perfectly clear, always-runny, always-identical honey is a manufactured product.

Two Safety Notes

Never give honey to a child under 12 months: risk of infant botulism. This applies to all honey, raw or processed.

Diabetics: honey still raises blood sugar. Treat it as a sugar.

Read: Honey Benefits, Health, Skin & Hair

Food product. Not suitable for infants under 12 months. These statements have not been evaluated by the FDA.