Raw Honey Himalayan
44 sold this week!
- High in natural hydrogen peroxide, sourced from Nepal in its raw form, this honey fights bacteria, soothes throats, and aids digestion.
- Himalayan honey is an excellent ingredient to use in cooking for several reasons. It has a rich and complex flavor profile with floral notes.
- The sweet taste can add depth and complexity to a wide range of dishes, from baked goods to savory items.
Country of Origin: Nepal
Ingredients: 100% Raw Himalayan
Cold & Flu, Allergies
Baking
Cooking
Frequently Asked Questions
The short answer is, no, raw honey never goes off as long as it is stored correctly, which is at room temperature and out of direct sunlight. Archaeologists have even found 3,000-year-old honey whilst excavating tombs in Egypt, and it was perfectly edible! Despite this, we are required by law to put a best-before date on our jars which is usually 2 years from production.
Raw honey will naturally crystallise when it reaches cold temperatures. This happens as the glucose in the honey separates from the water forming crystals. Honey is still safe to eat when it has crystallised, however to return it back to its original form, place the jar in warm water for some time until it liquefies.
The colour, taste and consistency of each honey can vary slightly from harvest to harvest, as the nectar and pollen available for the bees to forage on varies throughout the seasons. This is the case with all varieties of single-origin honey since it is a natural product and not processed.
Yes, all our honey is unfiltered which means it will contain traces of pollen, propolis and occasionally small chunks of beeswax.
Some of our varieties are in fact certified Organic. Despite sourcing all of our raw honey from clean, remote locations, for some varieties, however, we cannot claim they are organic due to the complex nature of organic accreditation.
