We partner with a few trusted and government-registered beekeepers who provide straight-from-the-hive quality honey. To keep the taste, texture and color consistent and best in class from bottle to bottle, honey is sourced from several regions in India based on where the particular flora blooms naturally.

We currently have 9 variants of honey that are sourced from the wild forests of Maharashtra (jamun), forests of Andhra Pradesh and Telangana (multi-flower, tulsi and eucalyptus), seasonal pesticide-free orchards (litchi and ber/sidr), and wild herb honey from the mountains of Kashmir.

We partner with a few trusted and government-registered beekeepers who provide straight-from-the-hive quality honey. To keep the taste, texture and color consistent and best in class from bottle to bottle, honey is sourced from several regions in India based on where the particular flora blooms naturally.

To guarantee the integrity of our honey and keep naturally occurring goodness, we slowly and gently warm straight-from-the-hive honey to the minimum temperature necessary to make it the right consistency to pour into the bottle.

We, at Nawabees, ensure that you are getting the purest, highest quality honey available. We have lab-tested our honey to make sure it does not contain any added sugar, colour, flavour, corn syrup, or any other adulterant.

The honey we get is straight from the hive. So naturally, there will be some bee parts and chunks of pollen and wax floating around. So we strain it. Straining, not filtering, lets all the good stuff through, but keeps the bigger stuff out.

Each of our honey types are derived from different flower species. Bee hives are moved to an area where there is an abundance of a specific plant that is in bloom – such as in pesticide-free orchards where ber or litchi trees grow. The bees will go back to the same kind of flower over and over (called “flower fidelity”) to bring back the nectar from that one plant. After the bloom ends, the beekeepers remove the honey boxes and extract that honey. Then the beekeeper can relocate the hives to a new area where another kind of flower is blooming.

No. None of the Nawabees honey contain added flavours or colours. The colour of the honey you see and the unique taste that you experience are completely natural. 

That is not true. It just means that the natural water content in honey is low. Thickness has nothing to do with the quality.

Honey never spoils! Pots of still edible honey have been uncovered after thousands of years in Egyptian tombs. We add an expiration date on our bottles to comply with the requirements by FSSAI.

As long as you keep the bottle lid on and no water is added to it, honey will not go bad.

It’s perfectly normal for honey to crystallize and does not mean that the quality of the honey has changed. All honey is primarily composed of two types of sugar: glucose and fructose. Honey varieties high in fructose rarely crystallize, while honey varieties high in glucose have a stronger tendency to crystallize over time. Crystallization is natural and does not affect a honey’s flavor. Honey is least likely to crystallize if stored at room temperature. To re-liquify your crystallized honey, stand the lightly sealed jar into a container of warm water for 20 minutes, or run under a hot tap.

You can store it at room temperature. Make sure that the lids are tightly sealed, as honey likes to absorb odours and moisture. Also be sure to avoid leaving it in overly hot locations.

The species of flower from which the bee gathers the nectar determines the colour, flavour, and natural sugar composition of the honey. For example, jamun honey is black and strong in flavour, whereas Kashmiri wild herb honey is almost completely clear and mild.