Collected from village households across the Pithoragarh hills, from hives worked at altitude among wild Himalayan flowering. Each lot stays that household's honey — it is never blended into a single uniform product.
A piece of the honeycomb goes into every bottle. That is deliberate: the comb carries the wax, propolis and pollen of the harvest it came from, it is edible, and it is the plainest proof a jar can hold that the honey was never heated or pressure-filtered — neither of which comb survives.
The colour changes through the year, and it is meant to. Early spring honey off the first hill blossom is pale and floral; later harvests off darker forest sources come in amber and deep brown, and taste far stronger. It will crystallise in the cold, which is raw honey behaving correctly — stand the jar in warm water and it comes back.
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