Local Honey

Hives kept by families across the Upper Shimla orchards — the same families growing apples, rajma and walnuts.

Harvested twice a year, taking only the surplus, leaving the colony enough to overwinter on.

• Raw and unfiltered — never heated above hive temperature
• Orchard-kept hives in Upper Shimla
• Surplus-only harvest, never stripped

A spoon straight, which is how it's mostly eaten here.

In warm — not boiling — water or tea. High heat destroys what makes raw honey worth buying.

Over curd, on toast, or stirred into a marinade.

Honey keeps indefinitely and needs no refrigeration, which made it one of the few reliable sweeteners in these valleys before sugar was easy to get.

Raw honey naturally contains trace enzymes and pollen that heat-processing removes. It remains a sugar and is best treated as one.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.