FAQs

Honey that is extracted from beehives and used for consumption without any processing or heating is raw honey. It is rich in pollen, enzymes, and all 22 types of amino acids that generally get lost during the processing of the honey. 
On average raw honey has 3-4 times Pollen, 2-3 times amino acids, and 15-20 times higher enzyme activity compared to processed honey.

Processing of honey involves certain steps like heating, filtration, and moisture reduction, and to perform these operations the temperature of honey reaches 70-80 degrees (celsius). This is way beyond the threshold temperature of 40-45 degrees, ideal for keeping the intrinsic benefits of honey intact. When the temperature of honey goes beyond this limit, the quality of honey deteriorates as amino acids get destroyed, enzyme activity diminishes and there is the formation of Hydroxy-methyl-furfural (HMF), which has an adverse effect on human health.
Raw honey does not go through any such steps, preventing the loss of original benefits and the formation of HMF. It is always recommended to consume raw honey over processed honey for its obvious health benefits. 

Raw honey which does not go through any heating or multi filtration process, has certain key elements in significantly higher amounts, that make it medicinal and effective, let’s understand these one-by-one –

1. Pollen: It is a very good source of antioxidants and helps in building immunity against common cold, cough, and seasonal allergies. In addition, it is a very good source of protein. 6 grams of pollen is equivalent to 100 grams of pulses. Raw, unfiltered honey carries 20-25 times the pollen count compared to processed honey.
2. Enzyme Activity: Enzymes in honey play an important role in digestion and help improve our metabolism. Enzyme activity is inversely proportional to the amount of heat given to honey, which means when honey is heated (especially above 40-45 degrees), enzyme activity starts diminishing. 
3. Proline (Amino Acids) Amount in Honey: Proline is an important amino acid that supports skin and connective tissue health. It also helps in building beautiful, firm, and smooth skin. The value of Proline in honey determines the level of amino acids and classifies the quality of honey. Unfortunately, heating/processing of honey reduces the level of proline.

The beauty, as well as the challenge of dealing with raw honey, is in its inconsistency across seasons and locations. Every season brings new surprises, one flower may bloom earlier than another, or it may bring a different amount of nectar depending on weather conditions that are beyond human control. Since honey is not made in factories, variations in taste, texture, and color are to be expected.

Raw honey which does not go through any heating or multi filtration process,  has certain key elements in significantly higher amount, which makes it medicinal and effective, let’s understand these one by one

1. Pollen: It is a very good source of antioxidants and helps in building immunity towards common cold and cough and seasonal allergies. In addition it is a very good source of protein, 6 gm of pollen is equivalent to 100 gm pulses. Raw i.e. unfiltered honey carries 20-25 times the pollen count compared to processed ones.
2. Enzyme Activity: Enzymes in honey play important role in digestion and helps overall improvement in metabolism of our body. Enzyme activity is inversely proportion to amount of heat given to honey, means when honey is heated (especially above 40-45 degrees), enzyme activity starts diminishing.
3. Proline (Amino Acids) Amount in Honey: Proline is important amino acid that supports skin and connective tissue health, and helps in building beautiful, firm and smooth skin. Value of Proline in honey determines level of amino acids and classifies quality of honey. Unfortunately heating / processing of honey reduces level of proline.

Our honey is collected from different locations in different seasons and is primarily based on local and seasonal flora. We believe honey retains its best flavours and benefits in its natural form. So, honey collected from different floral source are named based on their source, and wherever there is no single predominant nectar source we named it based on geography to represent its true characteristics.
There is no addition of any type of flavours. Every drop of honey is 100% true to its name and carries intrinsic benefits of those flowers.
Further, we are committed to providing 100% pure honey and so we do not blend different types of honey as that would require heating.

Crystallisation of honey is natural phenomenon and unfortunately the myth“asli shahad jamta nahi hai”needs to be broken.
Nobody knows the origin of this misconception, but in reality, it just the opposite, “SHAHAD JAMTA HAI” i.e. honey crystallises with time and temperature. Some honey crystallises in few days and some honey in years. Honey from mustard nectar will crystallise in few days whereas honey from Mangroves may not crystallise in years.

Honey is oversaturated solution with 76-80% reducing sugar in the form of glucose and fructose against less than 20% water, meaning water is holding more sugar in it than it can. Out of fructose and glucose, later is relatively less soluble. Hence with time, glucose separates out from water and takes dehydrating crystals form. These crystals have similar visible appearance of Refined Sugar. 
Percentage of glucose in honey along with moisture level, pollen content, ambient temperature and time duration for which honey is undisturbed, are few factors on which speed of crystallisation depends. Higher the glucose and pollen content, higher is the speed of crystallisation, lower the temperature (say less than 10 degrees for few days) honey tends to crystallise faster.

We only deal in raw honey and the beauty as well as the challenge of dealing in raw honey is in its inconsistency across seasons / locations. Every season brings new surprises, one flower may bloom earlier than another or it may bring excess or less amount of nectar depending on weather conditions which are beyond human control, as honey is not made in factories so the variation in taste, texture or colour is inherent to raw honey.

Typical honey has 76-82% natural sugar in the form of fructose and glucose, and the ratio of fructose /glucose (F/G) varies across season / floral source. Honey with lower F/G ratio is slightly on sweeter side. E,g, Honey with F/G ratio of 1.35 has less glucose compared to honey having 1.01 F/G ratio, but this does not makes one better over other, as both are simple compound of sugar and gets dissolved easily in our blood and energise our body for whole day.