A year with our bees
Rubber, coffee, forest and rest: the seasons that decide how our honey tastes.
Why raw honey crystallises
It is not sugar added. It is what real honey does when the weather turns cool.
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Notes from Theneecha Honey Co.
Guides, care tips and stories from behind the counter.
How to spot adulterated honey
Simple checks at home, and why the label matters more than any of them.
Forest, rubber or multiflora: choosing a honey by taste
Three honeys from three kinds of flowers. How they differ in colour, taste and use, and which to buy first.
A Saturday morning at the hives: what to expect
Veils, smoke and a frame of bees in your hands. How our hive visit works, and what to wear.
From comb to jar: how we harvest our honey
Uncapping, spinning, straining and a moisture check. What happens between the hive and the label.
Why a jar of raw honey costs what it does
Hives, harvests, collectors and glass: where the money goes in a ₹650 jar of forest honey.
A honey trail from Kozhikode to Wayanad
A day’s drive from our shop up the ghat to the coffee country, with stops for honey, food and views.
Does honey ever go bad?
Honey keeps for years, but not forever and not in every condition. How to tell when something is wrong.
Honey gifts for Onam, Christmas and Vishu
Choosing and sending honey gifts in Kerala’s festival seasons, with prices and the dates to order by.
Know when each harvest comes in.
A WhatsApp note at every harvest: rubber, coffee and forest honey.