Conceiving the idea of Honey: 2006-2009

Continuing from where we left...

So in 2006, we thought we would like to manufacture our own honey and learn more about this wonderful product.


We as a family knew that Honey is good for us, but little did we know HOW GOOD IT IS!! That's when we started to research about it and now we know that from Common cold and cough to Arthritis, from Wounds to Cancer; Natural Honey is where your search ends. We started with only one honey type- Multi-flora/ Forest Honey from Himachal Pradesh. We were like the most of us, who think that Honey is Honey, how different could one be from the other, what could differentiate them. Soon, we learnt that there are over 300 types of Honeys in the world!!!  Honey has varying flavours- from light amber to jet black; the thumb rule is that light coloured honey has a appealing taste which is on the sweeter end while the darker ones have a more robust, stronger taste.

Next, we moved to Uttaranchal in search of other Honey types apart from the Forest Honey we already had procured. Also, it was too cold for the bees to stay up in the hills in the winters. So, more as co-incidence rather than intent, we stumbled upon Litchi Honey in Uttaranchal. This honey had a higher glucose content and would crystallize; especially in winters. Another myth i would to clarify for all of you- Honey DOES CRYSTALLIZE. But, more importantly-

Q. Why does Honey crystallize? Well, the Glucose content of the Honey decides whether Honey will crystallize or not, and how much if so. The higher the glucose content, the more the crystallization. We have discovered a Cotton Grain Honey which is completely crystallized- even in Indian summers!

Q. How does Glucose come into Honey in the first place?

The glucose content is dependent on the nature of the flowers and the soil where the Honey is sourced from. This may also decide the colour of the honey to an extent.

Q. I have a bottle of Honey and something sugary has settled at the bottom, i thought this was good quality Honey?
Some types of Honey do crystallize while others do not. This is dependent on the glucose content of the Honey. The glucose is from the source of the flowers. The test for natural honey is to either leave the bottle under the sun and allow the Honey to melt. The sugar won't. Also, you could take a spoonful of the honey and let it settle on your tongue, Honey will melt and disappear in your mouth leaving a wonderful taste, while for sugar/ jaggery- you will have to bite into it.

I thought these questions are like FAQ's and needed to be answered. I will think of more and share with you all. Hope this was helpful meanwhile.

Another quote from my personal of quotes: "No question is stupid or dumb, not asking one is the stupidest thing to do." -Preet Singh

Well, in search of these questions is where our quest for Natural Honey began; this is an insight from a keyhole of what we have learnt so far. I will keep sharing my knowledge and request you to do the same!

Hope this was helpful.