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The honeys / Acacia
Acacia
Kashmir white acacia honey
Almost colourless, barely sweet at the front, from robinia stands above Pulwama in early summer.
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In stock at the marketplaces.
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About this honey
Acacia honey is the one people reach for when they think they do not like honey. It is very high in fructose and very low in glucose, which makes it mild, slow to crystallise, and easy to stir into things without dominating them.
Ours comes from a single migratory route into the robinia stands above Pulwama. The hives go up in the second week of May and come down before the monsoon reaches the valley.
Because glucose is what makes honey set, this jar can sit liquid for a year or more. That is chemistry, not processing.
The particulars
- Honey type
- Acacia
- Floral source
- Robinia pseudoacacia, white acacia
- Harvest season
- May to June
- Tasting notes
- Vanilla, green apple, a clean short finish
- Texture over time
- Rarely sets. A year or more liquid is normal and not a sign of adulteration.
- Storage
- Room temperature. Refrigeration will cloud it without harming it.
Nutrition, per 100 g
| Energy | 304 kcal |
| Carbohydrate | 82.4 g |
| of which sugars | 82.1 g |
| Protein | 0.3 g |
| Fat | 0 g |
| Moisture | 17.1 g |
Questions
Mine has not crystallised in eight months. Is it real?
Yes. Acacia is the slowest setting honey there is. If you want proof beyond our word, the batch code on the lid maps to an NMR report we will email you.
Why does raw honey crystallise?
Crystallisation is a natural property of raw, unheated honey. Glucose separates from water and forms fine crystals. Place the jar in warm water (under 40°C) to reliquefy.
How do I order High Growth Honey?
We sell our retail jars exclusively through Amazon India and Flipkart. Use the marketplace links on any product page.
Is this honey tested for sugar syrup adulteration?
Yes, every batch undergoes C4/C3 carbon isotope testing at NABL-accredited laboratories to verify 100% pure bee origin.
