Organic Wild Flower

Healing Properties

Being a multiflower honey, this honey is benefited from
the nectar of various flowers giving it all the healing enzymes which can
restore ones health . It can boost metabolism and provide a sting of energy.

Detoxifying the Liver

In certain individuals, wildflower honey may help
promote better blood sugar control which is desirable for those in danger of
fatty liver disease.

Immune booster

Its antioxidant and anti-bacterial properties can help
boosts your immune system and “helps” in digestion, reducing the problem of
acidity and constipation and defend you against illness, including the
common cold.

Digestion aid

It helps for all kinds of digestive problems, including
constipation ,ulcers and stomach acidity.

We take pride in retaining the unique flavours of our
raw honeys through our chemical free, cold press extraction process.
This ensures our non-heat treated honeys preserve their natural enzymes
and health giving properties.

Our honey is unheated, unpasteurised and unfiltered so
all the natural vitamins, enzymes are preserved.

It does not contain any added sugar.

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.