Hill Honey

Most honey sold in India has been heated, filtered, and sometimes adulterated before it reaches you. The heating is done to make it look clear and uniform on the shelf. The filtering removes the natural particles that make honey what it is. And the adulteration by adding sugar syrup or corn syrup is widespread enough that many people eating commercial honey are eating barely any actual honey at all.

Our Hill Honey (மலை தேன்) is collected from bees in hill forest regions. It is raw - meaning it has not been heated above the natural hive temperature. It is unprocessed - meaning it has not been stripped of its natural pollen, beeswax particles, and enzymes by industrial filtration. No sugar added. No colour. No adulteration of any kind.

The colour will vary between batches. Sometimes darker, sometimes lighter, depending on which flowers the bees were foraging. The honey may crystallise over time; this is completely normal in raw honey and is one of the signs that it is genuine.

Some key facts about our hill honey:

• Contains excellent antioxidant properties thereby enhancing skin condition. 
• Contains over 22 amino acids thereby enhancing the overall nutritional profile
• The raw hill honey has the potential to fight against inflammation and improve your immunity on the whole. 

Delivered across India in sealed glass jars.

Tamil Nadu and the broader South Indian hill belt like the Nilgiris, Kodaikanal, Anamalai have wild bee populations that have been producing honey for thousands of years. The forests these bees forage in are rich and diverse. The honey that comes from them reflects that.

Raw honey from these sources has not been touched by industrial processing. The natural enzymes in the honey are intact. The pollen that passed through the bees is present. The texture is often thicker and more varied than commercial honey. None of this has been smoothed out. That’s the reason the unprocessed, raw hill honey has been our customer’s favorite for several years. 

In Tamil households, hill honey has been used for generations. A spoon stirred into warm water with a squeeze of lime first thing in the morning. Mixed into warm milk at night. Given to children for a sore throat. Applied on minor cuts and burns. Used to make the traditional honey-lime drink that no commercial sports drink comes close to matching.

We are not making medical claims. We are passing on what Tamil families have used honey for, in the ways they have always used it.

Best before: Honey does not expire when stored correctly

Keep the jar tightly closed and away from moisture. Honey absorbs moisture from the air and moisture is the one thing that can cause fermentation in raw honey. Keep in a dry pantry shelf or kitchen cupboard. Do not refrigerate; cold temperatures accelerate crystallisation and make the honey very thick and hard to use.

Raw honey will crystallise over time. This is natural and correct. It means the honey is real. To de-crystallise, place the jar in warm water (not boiling as honey should not be heated above around 40°C as it changes the enzymes). The honey will return to liquid. Or simply use it as-is as crystallised honey spreads like soft butter and tastes exactly the same.

Always use a dry spoon. Introducing moisture into the jar will shorten the honey's life.

Packed with natural enzymes, antioxidants, and essential nutrientsProvides numerous health benefitsKnown for its soothing effects on coughs and sore throats, this honey also supports immunity, aids digestion, and helps heal minor wounds thanks to its natural antibacterial properties.