This honey is harvested from the areas lie along the foothills and the Terai belt, offering a rich floral diversity ideal for multi-flora honey production due to their proximity to forests, rivers and biodiversity.

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

Through standard tests like Fiehe’s test, Sucrose content check (<5%), HMF levels, and pollen analysis, which confirm its raw and unprocessed.

Key Analysis are:
Adulteration Analysis
Micro-Biological Analysis
Physio-Chemical Analysis
Nutritional Analysis
Chemical Analysis

Multi-flora honey is derived from diverse nectar sources like mustard, eucalyptus, litchi, jamun, neem, guava, tulsi, coriander, sunflower, acacia, sal, mango, berry, wild rose, basil, clover, lemon, and sesame.

This honey is produced by indigenous wild honeybees—Apis dorsata—which build their combs high in the trees.

Raw and Unprocessed:
This 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

Sourced from Indigenous Wild Honeybees:
It is produced by native Indian wild honeybees (Apis dorsata), unlike most commercial honey which comes from domesticated Italian honeybees (Apis mellifera).

Free from Pesticide Contamination:
Since the wildbees 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 Deep 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.

This honey has a mildly sweet taste with a fruity aroma, a smooth texture, light to dark brown color and medium viscosity.

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.

Forest honey is made by bees that collect nectar from the flowers of trees and wild plants found in forests. In contrast, dew honey (also called honeydew honey) is produced when bees gather honeydew—a sweet, sticky substance excreted by insects (like aphids) that feed on tree sap, especially from conifers and oaks.
Both are natural and healthy, but dew honey is typically rarer and has a more intense, mineral-rich profile. Forest honey is more floral and versatile in culinary use.

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.