Phondaghat Organic Honey is the most natural form of honey. Also known as Beehive Honey, Forest honey or even Multi-Flora honey. Royal and delicious, honey is known for its nutritional as well as therapeutic qualities. Used in many applications of ayurvedic medicine and home remedies, trusted for over 70 years, Phondaghat Honey is the number one choice when it comes to pure and natural honey.
Phondaghat Honey is the natural most form of honey. The colour and taste you have grown to be familiar with, it is produced in the most hygienic and standard conditions so that you can taste pure and natural goodness till the last drop.
It is also known to many as Forest honey. It comes directly from the natural honeycombs that are found on trees. Traditional beekeepers collect honey from these combs and we bring you the goodness. The taste of the honey is determined by the crop on which honey bees forage on. Strategically placed specific floral farms can result in a particular kind of honey that gives the taste of flowers the bees feed on. For Multiflora honey, these flowers are undefined and so you may actually be tasting a bit of berry, lilies, daisies or even orchids.
Phondaghat Life Recommends:
Start your day with a spoonful of Phondaghat honey in a glass of lukewarm water, squeeze a wedge of lime, and go for the day!
Phondaghat’s Premium Range of Honey:
Very Very Important!
Honey has a tendency to crystallise. It is a natural behaviour of Honey. It is true with each and every kind of honey available.
Why does honey crystallise?
The thickening of honey is a natural process and is known as Honey Crystallisation. It is not a sign of contamination but actually a mark of honey is pure. It is a natural and spontaneous phenomenon. Pure, raw and unheated honey has a natural tendency to crystallize over time. Crystallisation of honey can happen due to various external factors – the temperature at the source location while collecting honey, and even the temperature at the storage facility. And most importantly – the composition of honey itself. Honey comprises of high level of Glucose and what you see at the bottom of the bottle are actually glucose granules.
When honey crystallises, you may find fine granules of honey settling down at the bottom of the vessel just like Desi Ghee. Also, the crystallisation process is uneven therefore not all bottles of the same batch will crystallise in the same manner. The crystallisation nature of honey is also mentioned on every bottle.
Does it affect the quality of honey?
Honey crystallisation is a natural process and does no harm to the quality of honey. It is safe to consume and has no effect on the nutritional property of honey other than color and texture.
You can even scoop out the crystallised honey and use it as a jam spread. If there need be, you can just dip the bottle in warm water to normalize texture. In some cases, you might have to repeat the process a couple of times.