Honey as nature intended
Our Himalayan honey is extracted from hives kept at 2,000–3,500 metres altitude in Nepal, where the wildflowers are untouched by pesticides and the air is clean. Bees forage across rhododendron, buckwheat, mustard, and dozens of unnamed alpine wildflowers — producing a honey that tastes of the mountain itself.
It is never heated above 35°C and never ultra-filtered. This means all the natural enzymes, pollen grains, beeswax particles, and antioxidants that industrial honey destroys remain completely intact. It will crystallise over time — this is natural and a sign of quality, not a defect. Gently warm the jar in water to re-liquefy if needed.
Tasting notes
Dark amber colour. Thick, almost creamy texture when crystallised. Flavour: rich dark flowers, a hint of wildness, earthy depth, long finish. Not cloyingly sweet — complex and satisfying.
Origin: Himalayan foothills, Nepal | Shelf life: 24+ months (honey does not expire if kept dry)
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