Stingless Bee Honey, Produce of Dammer Bee, Raw & Unprocessed, Harvested from Nagaland

This honey is harvested from the forests of Nagaland and Assam.

This honey is tested in NABL certified lab, and we are providing test report with each bottle.

Key Analysis are:
- Adulteration Analysis
- Micro-Biological Analysis
- Physio-Chemical Analysis
- Nutritional Analysis
- Chemical Analysis
Through standard tests like Fiehe’s test, Sucrose content check (<5%), HMF levels, and pollen analysis, which confirm its raw and unprocessed.

Stingless bee honey of Nagaland and Assam comes from diverse flora like jujube, gooseberry, king chilli, citrus, wild tulsi, litchi, banana, guava, jamun, and neem blossoms.

This honey is produced by stingless bees (Meliponini), also known as dammer bees. Smaller than Apis Dorsata honeybees, they are harmless, highly efficient pollinators, and their honey is prized for medicinal and antimicrobial properties.
Stingless Bee use propolis (plant resin) extensively in their hives, giving their honey medicinal properties. Also, it is higher in antioxidants, antimicrobials, and enzymes, contains probiotic qualities due to natural fermentation.
Stingless bees produce very small amounts (less than 1 kg/year per hive) which makes the honey rare and more expensive than forest honey from Apis species.
This honeybee nests in tree trunks, wall crevices, or sometimes underground and harvesting is more delicate and sustainable, often involving indigenous knowledge.

Raw and Unprocessed:
Stingless honeybee honey is raw, unprocessed, unheated, and minimally filtered. This preserves the natural pollen content and beneficial enzymes that support overall health whereas mostly commercial honey is pasteurized, filtered, and processed, which removes beneficial enzymes and pollen. Stingless Bee use propolis (plant resin) extensively in their hives, giving their honey medicinal properties. Also, it is higher in antioxidants, antimicrobials, and enzymes, contains probiotic qualities due to natural fermentation.

Sourced from Indigenous Wild Honeybees:
It is produced by native Indian Stingless honeybee, unlike most commercial honey which comes from domesticated Italian honeybees (Apis mellifera).
Collected from Deep Forests, Not Farmlands:
This honeybee nests in tree trunks, wall crevices, or sometimes underground and harvesting is more delicate and sustainable, often involving indigenous knowledge. This honeybee is better pollinators of small flowers and certain crops which is crucial for forest regeneration and ecosystem balance in tropical areas like Nagaland and Assam. In contrast, domesticated bees are kept in boxes near crop fields and primarily gather nectar from pesticide-treated crops—potentially introducing chemical residues into the honey.

Free from Pesticide Contamination:
Since the honeybees forage in untouched forest areas, the honey is less likely to contain pesticides or agricultural chemicals, making it a more natural and safer choice.

Naturally Varies in Taste, Color, and Texture:
The flavor, aroma, color, and texture of forest Honey naturally vary with the changing forest flora across seasons. In comparison, commercial honeys are often blended to maintain a uniform appearance and taste.

Raw and Unprocessed honey means it hasn't been pasteurized, heated or heavily filtered. It retains pollen, propolis, and enzymes, making it more beneficial for health.

Stingless bee honey is reddish-brown in color, often darker than most of the regular forest honey. Its taste is tangy, semi-sweet, and slightly fermented, with a unique acidic note that sets it apart. This complex flavor profile comes from the natural fermentation process and the diverse floral resins used by the bees.

Honey is primarily made from flower nectar and is a combination of glucose and fructose. Honeybees collect nectar from flowers and store it in their hive to make honey. Each type of flower has a different glucose-to-fructose ratio, and these ratios determine the crystallization of honey.

Honey crystallizes if the glucose content is high; similarly, honey may not crystallize if the fructose content is higher. So, crystallization depends on the types of flora the honeybees have foraged from. For example, mustard flower honey may crystallize in 7–10 days, whereas Kalsi flower honey may not crystallize.
If Glucose / Fructose ratio is >=1 ; Honey may crystalize
If its < 0.9 ; Honey may not crystalize.
Why Does Honey Crystalize?
Glucose is less soluble than fructose in water, so when glucose is high, it tends to form crystals faster.
Fructose is more soluble, so honey with higher fructose crystallizes slower or stays liquid longer
Some of the examples of High Crystallization Honeys:
Mustard Honey
Glucose content is high → crystallizes quickly (within 7-10 days)
Rapeseed (Canola) Honey
Very high glucose content → crystallizes rapidly
Sunflower Honey
Moderate to high glucose → crystallizes relatively fast
Clover Honey
Known for fast crystallization due to higher glucose
Alfalfa Honey
Tends to crystallize quickly due to sugar composition
Crystallization should never be considered as a purity parameter, it is completely normal and does not mean the honey has gone bad or it is adulterated honey!

As per FSSAI (Food Safety and Standards Authority of India) regulations, honey is not recommended for consumption by infants under 12 months, to prevent the risk of infant botulism.

Honey is a natural sweetener, but it still contains sugar in form of glucose and fructose. So, consuming any type of honey can raise blood sugar level. Diabetic people should consult the doctor before including honey in their diet.

No, we do not source honey from third parties. We have a dedicated team of skilled honey harvesters who travel from forest to forest during the harvesting season. Our harvesters work closely with the local and tribal communities, respecting their traditional knowledge and sustainable practices. This collaboration not only ensures high-quality, pure honey but also supports the livelihoods of these communities, empowering them and preserving their cultural heritage while promoting environmentally friendly honey harvesting.

Store honey in a tightly sealed container at room temperature, away from direct sunlight and moisture. Keep it in a cool, dry place—there’s no need to refrigerate, as cold temperatures can cause it to crystallize faster.

Daily Health Supplement
Consumed with warm water and lemon in the morning for detox & weight management.
A spoonful taken daily for boosting energy and immunity.
Used in homemade kadha (herbal decoctions) during seasonal

Cooking Application
Natural sweetener in tea, milk, lassi, or green tea.
Added to rotis or parathas for kids as a natural treat.
Used in traditional sweets like honey chikki or desserts.

Home Remedies
Mixed with ginger juice for cough and throat pain.
Combined with cinnamon or black pepper for cold and flu relief.
Taken with warm milk for better sleep and digestion.
Helps treat cough, cold, sore throat, and digestive issues.
Mixed with turmeric or tulsi for immunity-boosting remedies.