Raw Acacia Honey

Acacia honey is the one to pick if you find most honey too strong. It is pale, almost like light golden water, and the sweetness is clean and soft without a heavy aftertaste.

It comes from hives placed near flowering acacia (kikar and babool family) trees. The honey is taken from the comb, strained through cloth and filled into jars. It is not heated.

Where it works well

Because it does not change the taste of what you mix it with, people use it in green tea, lemon tea and haldi doodh once the milk has cooled a little. Children who make a face at dark honey often take to this one. It is also nice drizzled over fruit chaat, dahi or a bowl of daliya.

Good to know

• Acacia honey stays liquid for a long time, but it can still crystallise in cold weather. That is a natural thing raw honey does. Stand the jar in warm water to make it runny again.
• Add honey after your drink has cooled slightly. Very hot water changes its taste.
• Keep the lid tight so it does not absorb moisture, and use a dry spoon.
• Do not give honey to infants under 12 months.
• 250 ml is enough for one person's tea for a while. Families usually go for 500 ml.

Stir it into warm (not boiling) water, drizzle it over curd or oats, or use it in dressings. Honey is not suitable for babies under one year old.

Store at room temperature with the lid closed. Raw honey can crystallise in the cold. To make it runny again, stand the closed jar in warm water for a while.

Jars are sealed and packed with cushioning. If a jar arrives broken or leaking, take a photo and contact us with your order number.