Unifloral honey is honey collected by the bees from a single flower source. A bee flies around a radius of only 2-3 km from its bee home to collect nectar. Therefore if all the flowers in that radius are of one kind, that honey is then considered to be unifloral. E.g.- Eucalyptus, Acacia, Litchi and so on.

As a genuine product of nature, honey is never homogeneous. Even honey from the same region differs from one harvest to the next. These differences may be owing to factors such as changes in climate and weather, changes in the blooming periods of plants, other environmental factors etc. Just like no fruit can be identical in flavour, texture, shape, size, aroma and colour in every season; similarly neither can honey. Therefore, Beelicious is proud to be inconsistent but real.

If you are looking for pure honey that meets the following criteria then you have come to the right place:

• Honey that is from natural habitats / wild places, away from the pesticides and toxins you get from conventional agriculture, industry, motorways and other sources of pollution.
• Honey that is not extracted before time.
• Honey from traditional, small-scale beekeepers who don’t use practices common to ‘factory farmed’ honey production.
• Honey that is minimally processed – just filtered to remove physical, unwanted particles and not pasteurised at high temperatures, which would harm the beneficial properties and taste.
• Honey that is higher in the naturally beneficial qualities.
• NOT Honey to buy in bulk with volume discounts.
• Honey that is certified, tested and produced in line with good manufacturing practises.
• Exciting uni-floral honeys like Eucalyptus, Acacia, Sidr, and more.

Over time, all honey darkens. This doesn’t mean there is something wrong with it. The honey colour is subject to change more quickly when it is stored at a higher temperature. One thing to note – the flavour of your honey will become stronger as its colour darkens.

What you’re looking at is ‘honey foam,’ which is a result of the tiny air bubbles in the honey escaping to the top. Air bubbles do get trapped in the honey during processing, packaging and also due to movement during transportation. When the packaged honey rests, the air bubbles work their way up to the top of the container, creating the foam. There is nothing wrong with the honey or the foam.

Natural enzymes found in raw honey can be easily destroyed when honey is exposed to high temperatures for long periods of time. Enzymes are heat sensitive and start getting destroyed beyond temperatures of of 45°C. Our honey undergoes a filtration process without heating at high temperatures. This allows us to pack our jars while still protecting their natural enzymes, taste and aroma.

Raw honey generally can be defined as honey as it exists in the beehive or as obtained by extraction or straining without the application of strong heat. The commercial definition of raw honey is defined as honey obtained by minimal processing.

The process of crystallization is an absolutely natural phenomenon in honey.

In its natural state, honey will eventually crystallize. It will do so more quickly if exposed to lower temperatures. Though honey is just as sweet and delicious in its crystallized form, you can easily liquefy it to make it easier to pour. To liquefy your honey simply place the container in warm water and gently heat the honey until the crystals dissolve.

For most kinds of honey, the state of their thermodynamic equilibrium is the crystallized state. Depending on the rate of formation and growth of crystals in honey, it may take several weeks or months until the first crystals are visible. The speed of crystallization depends on several parameters like floral origin (e.g. mustard honey crystallizes in a few days after collection), storage temperature (if stored in low temperatures or in front of the AC), the presence of crystallization starters (e.g. pollen), and many others.

Thus, the process of crystallization as a natural phenomenon cannot be technically prevented in all-natural honey. In fact, if honey never crystallizes, it is mostly adulterated or excessively heated to break the natural sugar bonds.Farmacia Espana24

In adulterated honey, the adulterant layer also tends to settle at the bottom with time. This sugar layer, however, looks different compared to natural honey crystals. It is important for one to be able to distinguish between the settled layer of added sugar v/s the crystallized layer of natural honey.

The time taken for natural crystallization to occur can be influenced particularly by the storage conditions. The optimal storage temperature is 18°C – 25°C in a dry and dark place. At temperatures above 25°C, , the honey may start to darken in colour. Temperatures of 14°C  or lower accelerate the process of crystallization.

The colour of honey mainly depends on the source of the flower from which the nectar is collected by the bees. It is also influenced by the geographic region and weather conditions. Honey stored for a long time slowly starts to get darker in colour. This does not mean that it is spoilt. It is perfectly ok for consumption.

Honey is a combination of simple and complex natural sugars which also contain countless nutrients, enzymes, antioxidants, flavonoids. It is a probiotic and wholesome functional food.

If the sugar levels are borderline or not very high, a person can still consume small amounts of honey. Quite contrary to belief, honey actually helps in regulating one’s blood sugar level from low to normal and also from high to normal if consumed daily.

Beelicious Kashmiri Acacia honey is preferred for diabetics because the natural content of fructose sugar is higher than the content of glucose sugar and the fructose is easily assimilated by a diabetic.

However, if the person is severely diabetic it is better to avoid consuming honey.

Natural honey and jaggery are the two natural sweeteners that a person fighting cancer can consume. On the other hand, refined sugar is considered to be an absolute poison. However, it is important to know that the honey being consumed is pure and not adulterated.

Ideal amount of honey to be consumed per day is 1 to 2.5 teaspoons per day.

Honey does not have any adverse effects on health unless consumed daily in highly excessive quantities.

The only real way to know if honey is pure is thru lab tests for adulteration and enzyme count. Most home test methods are not very authentic; and there is no consistency in results. They could actually be quite misleading at times.

The best way to store honey is in a cool room (15°-25° Celsius – optimal temperature), in a dry place away from sunlight. Please do not refrigerate honey. It causes accelerated crystallization. Always keep the lid properly closed. Moisture is an enemy of honey.

Honey itself is a natural preservative therefore there is no need to add any additive or additional preservative to it. Beelicious does not have any additives.

Beelicious came into existence to fulfill consumers unmet demand of actually benefitting from the consumption of honey. Most people are clueless about what they are consuming and the majority of sellers are not 100% aware of what they are selling.
Honey is the 3rd largest adulterated food in the world. Honey is also considered to be liquid gold due to its powerful “bee-nefits”.
The entire procedure followed by Beelicious from farm to the store costs more due to the processes followed.
To name a few:

• We test honey on field with portable, imported test kits.
• Each batch of honey is transported in fresh food grade drums instead of used oil tins which is a standard practice.
• We do not overheat the honey during filtration (only filtered at 45° Celsius) which makes filtration a lengthier process.
• In order to enable consumers to experience the rich taste we do not leave excessive natural moisture in the honey which makes it very flowy.
• We use only glass jars to retain the quality.
• We do not shrink pack the jars after filling, therefore our jars are not subjected to excessive heat post filling either.

Honey does not expire or get spoiled if stored correctly. However; it is best when consumed before the expiry date mentioned on the jar. Writing an expiry date or mentioning the shelf life is mandatory as per food safety norms.