Why raw honey crystallises
It is not sugar added. It is what real honey does when the weather turns cool.
New season rubber honey is in · Free shipping across India above ₹999
22/1140 Mavoor Road, Arayidathupalam, Kozhikode 673004
Mon–Sat · 10 am – 7 pm

Raw honey from Wayanad and Kozhikode
Four hundred hives in Wayanad and the Kozhikode hills, and wild honey bought from forest collectors. Batch and harvest month on every jar.
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Each honey tastes of the flowers it came from. Batch and month on the label.
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Our bees
Arun kept his first two hives behind his house in Kunnamangalam in 2011. Today we look after 400 Indian bee hives, moved between rubber estates, coffee and the forest edge as the seasons change, and buy wild honey from two forest collector cooperatives.
Pick a honey by flower and season.
Jarred to order, sealed and labelled by batch.
Packed in card, glass-safe, in 3–6 days.

Every Saturday from October to April, put on a veil, open a hive with our beekeepers, and taste honey straight from the comb. ₹850 a person.
Find out moreReviews
Sample reviews, written for this demo. Real customer reviews replace them on your store.
The forest honey is dark and almost smoky. It tastes nothing like supermarket honey.
Our children did the hive visit. They still talk about holding a frame full of bees.
My honey crystallised in December and they explained why, and how to warm it gently. Nice to be told the truth.
Raw honey sets in the cold; it is a sign it has not been heated. Stand the jar in warm water, not boiling, for 20 minutes to loosen it.
Every batch is tasted, strained and checked for moisture on our bench before jarring. Each jar carries a batch number and harvest month.
Each comes from a different flower: rubber honey is light and mild, forest honey dark and strong, multiflora in between.
At room temperature, lid closed, away from the stove. Do not keep it in the fridge, and always use a dry spoon.
Journal
It is not sugar added. It is what real honey does when the weather turns cool.
Rubber, coffee, forest and rest: the seasons that decide how our honey tastes.
Simple checks at home, and why the label matters more than any of them.
A WhatsApp note at every harvest: rubber, coffee and forest honey.