FAQ

Origin of honey describes the region and the botanical properties of the honey. In simple words, ‘origin’ refers to the area and environment from where we source the honey or the flowers from where bees harvest nectar. In the Indian context, the origin of honey can be areas like the Western Ghats, Central India, Eastern or Northern Valleys, or flower sources like Himalayan flowers, forest flowers, mustard flowers, etc.
The origin of honey changes its sensory properties (color, taste, consistency), chemical and molecular properties as well the presence of pollen, enzymes, volatile elements, that bees infuse into the nectar to convert it to honey, as well as trace minerals present in the honey.

As we know, bees visit many flowers to forage for nectar, they convert this nectar into honey. When the bees are kept in a location that has an abundance of only one variety of flowers, say the Acacia blooms in Kashmir, the bees don’t look for more forage grounds and generally collect nectar from one variety of flowers.
The flowers that bees forage from, contribute to the properties of honey as well as the benefits we can derive from each variant.

Yes, Niyamaya honey is directly collected from the hives and bottled after simple sieving to remove any large chunks or pieces from the honey. This maintains the purity as well as nutritional sanctity of honey which is generally lost when heated or processed.

The color of honey depends on the flowers that the bees collect nectar from. There is a wide spectrum of shades of honey, like yellow tint, liquid glass to various shades of amber including dark mahogany shades of honey, like Jamun and Ajwain.

Honey is nature’s product. It contains natural sugars: fructose and glucose, which are also responsible for making fruits sweet.
We do not add any sugar or flavoring. These are occurring sugars.

Did you know, during the 1922 excavation of King Tutankhamun’s tomb, a jar of honey was discovered in perfectly consumable condition. So under the right condition, you can store honey for years. However, the food laws of India and the International make it mandatory for all packaged food to have an expiry date on its label.

All honey crystallizes over time. It begins crystallization as soon as it leaves the hive due to the temperature difference. In fact, during low temperatures, honey even crystallizes within the hive.
Some variants of honey crystallize faster than others. Crystallization is a natural process that can happen due to multiple reasons. Change of temperature, presence of moisture, presence of pollen or honeydew, can initiate crystallization. However, it does not change the constitution of honey.
It is still healthy as ever.

The same variant of honey can taste different since it depends on multiple environmental factors. You can imagine it similar to two apples from the same tree tasting differently from one another.

We source single-origin honey. Since the flower that the bees visited contributes to the taste, each variant of honey tastes uniquely different.

Commercial honey is blended with different types of honey and syrups to maintain consistency in taste. Since they go through multiple rounds of processing, they lose natural nutritional value.

There are numerous rampant hacks to check the purity of honey, but these do not yield conclusive results. The only way to determine purity is through lab tests that check for different parameters scanning quality, authenticity, and adulteration.

Glass is inert and is airtight. This keeps moisture out and your honey’s original composition intact.

You can place gentle warmth on honey through a warm bath to liquefy it. Remember to keep honey away from direct heat and high heat.

When honey isn’t stored properly, it might absorb moisture and turn foul. You can see mold or fungal growth and a wet woody smell.

Each variant of our honey is uniquely special. They have multiple benefits and you can choose based on your taste preferences or specific use. You can try our sampler collection to taste each variant and find your new favorite.

It is advisable not to give honey to infants below 1 year. Babies have underdeveloped immunity. They may react to enzymes, or microbes present in honey.

We source honey from beekeepers and tribals from the deep forests of India. These pristine lands nurture flowers away from pesticides and antibiotics. Our beekeepers are trained over generations and preserve the harmony of these lands.