Wild Flower Honey

Our original wildflower honey is taken from honeycomb which is naturally formed in the multiflorous meadows of upper Hunza Valley. This Wildflower Honey contains various vitamins, minerals, amino acids, enzymes and organic acids. This Raw Wildflower Honey has  antibacterial substances and aroma components. It is just like a natural multi-vitamin and multi-mineral nutritious food.

The honeybees collect nectar from different sources of wildflower producing a mixed flower honey. It has different mixed herbs and beneficial herbs as bees collect from different sources of wildflower giving this Raw Wildflower Honey all the goodness. This composition of honey is the most-beneficial.

Our honey is bottled straight from the honeycomb in its raw form which means it is free from all preservative and is unheated. Our team of honey experts and beekeepers have a permanent presence in the local region during the harvesting season. It is packed with care and hygiene into sterilised glass jars so that delicate balance of enzymes and natural goodness of honey doesn’t get disturbed. As we work directly with small beekeepers so our supply chains are very small. Our quality control is strict to ensure genuine products for our customers.

Origin

This floral honey comes from the nectar of wildflowers from multiflorous meadows of Hunza Valley (Gilgit Baltistan).

Taste and Color

Delicately smooth, with light colored to Gold this honey has its own floral aroma. It’s moderately runny with velvety texture.

Harvesting time

This herbal multi-flower honey is harvested from July till August.

Wildflower honey is made by bees that have collected nectar from a local source of wildflowers. The taste and composition of wildflower honey can vary depending upon the variety of flowers in bloom at the time the honey is made. The potential health benefits of honey are many due to its nutrient rich content and anti-microbial properties.

Potential uses of wild flower honey are

• All honey varieties have a surprisingly high content of antioxidants, which can improve your overall health in a variety of ways. When it comes to your skin, regular use of wildflower honey (internally or topically) can reduce the appearance of wrinkles, improve skin tone, and reduce inflammation, while also speeding the healing process.
• The most asked questions that look so cheap is about the manner of using or eating Wildflower Honey. Actually, the sweetness and mild floral flavor local wildflower Honey make it a popular sweetener for hot or cold tea.
• It can be used to sweeten other beverages, such as coffee, as well. You can try drizzling golden wildflower honey on top of pancakes or waffles instead of syrup or using it on muffins and biscuits instead of jam.
• Wildflower honey is an amazing natural alternative to refined white table sugar or corn syrup.

The crystallization of honey is little understood by the consuming public. Many assume that crystallized honey is adulterated or ‘spoiled.’ This is not so.

Real, raw honey crystallizes!

Honey is a highly concentrated sugar solution. It contains more than 70% sugars and less than 20% water. This means that the water in honey contains more sugar than it should naturally hold. The overabundance of sugar makes honey unstable. Thus, it is natural for honey to crystallize since it is an over-saturated sugar solution.

The crystallization process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallize over time with no effect on the honey other than color and texture.

What’s more, the crystallization of honey actually preserves the flavor and quality characteristics of your honey.

Some honeys crystallize uniformly; some will be partially crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top.

Honeys also vary in the size of the crystals formed. Some form fine crystals and others large, gritty ones. The more rapid honey crystallizes, the finer the texture will be. And crystallized honey tends to set a lighter/paler color than when liquid. This is due to the fact that glucose sugar tends to separate out in dehydrating crystals form, and that glucose crystals are naturally pure white. Darker honeys retain a brownish appearance.

The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44% and glucose from 25- 40%. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid.

When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.

Bottom line? Crystallization of honey is a gift of nature.