Six steps, no shortcuts — how ‘pure’ becomes a fact rather than a slogan.
Frames are pulled only when the bees have fully capped the honey — the sign that it’s mature and low in moisture. No rushing, no feeding-for-yield.
Honey is spun or drained at ambient temperature. Never pasteurised, so its natural enzymes, antioxidants and aroma stay intact.
A gentle gravity strain removes wax and debris while keeping the beneficial pollen traces that prove floral origin.
Each harvest is bottled by source and season — single-origin and dated, never blended into an anonymous mix.
Batches are checked against FSSAI honey standards (moisture, HMF, sugars) via accredited labs, with adulteration screening.
Food-grade glass protects flavour and keeps the honey exactly as the hive made it.
Kerala is humid, and honey that comes off the hive above 20% moisture will ferment in the jar. Where a batch tests above that limit, it is dried under vacuum at the Kerala Agricultural University processing plant in Vellayani before bottling. Vacuum lets the water leave at a far lower temperature than open heating would need, so the honey is warmed gently and never pasteurised. Batches already below 20% at harvest go straight to the jar. We test HMF and diastase before and after, so the effect is measured rather than claimed.