Himalayan Multifloral

Organic Honey

Honey sourced from the Kashmir Valley, derived from multiple floral sources.
Unblended, unprocessed, and evaluated through
measurable honey quality parameters.

No added sugar — confirmed through C3 and C4 sugar marker analysis
HMF < 40 mg/kg, indicating low heat exposure and preserved quality
100% honey with no additional ingredients

Returns accepted for damaged or incorrect items.
Refer to policy for details.

Multifloral Honey VS Other Honey
NUTRITION INFO
PREPARATION
WHO IT IS FOR
STORAGE
ALLERGENS

	MULTIFLORAL HONEY	OTHER HONEY
Source	Kashmir Valley (certified origin)	Mixed or unspecified sources
Floral Type	MULTIFLORAL (natural variation)	Often blended or standardised
Added Sugar	NONE (C3 & C4 TESTS CONFIRM ABSENCE)	Not always disclosed
Heat Exposure	CONTROLLED (HMF < 40 MG/KG)	Often high or not disclosed
Processing	Minimal handling	Filtered, heated, and standardised
Blending	No blending across sources	Common practice
Traceability	Source-identified	Limited or none

NUTRITIONAL INFORMATION (per 100g) 

Energy: 332.40 kcal
Protein: 0.28 g
Carbohydrate: 82.82 g
Total Sugars: 82.82 g
Added Sugars: 0 g
Total Fat: 0 g
Sodium: 2.64 mg

Suitable for:

direct consumption
mixing in warm water or beverages
use as a natural sweetener
Do not heat directly at high temperatures.

Individuals avoiding added sugar in honey
Individuals seeking unblended, single-origin honey
Individuals focused on honey composition and quality markers
Individuals looking for traceable sourcing
Individuals preferring minimally processed honey

Store in a cool and dry place.
Do not refrigerate.
Crystallisation of honey is a natural phenomenon.
If crystallised, place the jar in warm water or sunlight to liquefy.

No known allergens

Multifloral Honey VS Other Honey

	MULTIFLORAL HONEY	OTHER HONEY
Source	Kashmir Valley (certified origin)	Mixed or unspecified sources
Floral Type	MULTIFLORAL (natural variation)	Often blended or standardised
Added Sugar	NONE (C3 & C4 TESTS CONFIRM ABSENCE)	Not always disclosed
Heat Exposure	CONTROLLED (HMF < 40 MG/KG)	Often high or not disclosed
Processing	Minimal handling	Filtered, heated, and standardised
Blending	No blending across sources	Common practice
Traceability	Source-identified	Limited or none

NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATION (per 100g) 

Energy: 332.40 kcal
Protein: 0.28 g
Carbohydrate: 82.82 g
Total Sugars: 82.82 g
Added Sugars: 0 g
Total Fat: 0 g
Sodium: 2.64 mg

PREPARATION

Suitable for:

direct consumption
mixing in warm water or beverages
use as a natural sweetener
Do not heat directly at high temperatures.

WHO IS IT FOR?

Individuals avoiding added sugar in honey
Individuals seeking unblended, single-origin honey
Individuals focused on honey composition and quality markers
Individuals looking for traceable sourcing
Individuals preferring minimally processed honey

STORAGE

Store in a cool and dry place.
Do not refrigerate.
Crystallisation of honey is a natural phenomenon.
If crystallised, place the jar in warm water or sunlight to liquefy.

ALLERGEN

No known allergens

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The Organic Honey Evolution

ORIGIN

(pre-industrial)

Honey was naturally multifloral - bees collected nectar from multiple flowering plants within a region. This made each batch dependent on local flora, season, and geography.

DEFINITION

(early-mid 20th century)

Dairy moved towards scale. Cream-based methods replaced Bilona for faster, higher-yield production.

SHIFT

(mid-late 20th century)

To achieve uniform taste, colour, and shelf stability, honey began to be blended across sources, heated and filtered. This reduced variation, but also diluted origin-specific characteristics.

DILUTION

(late 20th century)

With blending and sugar adulteration, honey became harder to define. Floral diversity, origin, and composition were no longer clearly identifiable.

VERIFICATION

(2000s onwards)

Scientific markers became necessary to evaluate honey: HMF - indicates heat exposure.  C3/C4 sugar tests - detect added sugars. These allow honey to be assessed beyond claims.

Frequently
Asked Questions
Know your Organic Honey

Himalayan Multifloral Organic Honey is sourced from the Kashmir Valley and is not blended across multiple sources. Unlike regular honey, it is evaluated using measurable parameters such as HMF and C3/C4 sugar analysis, allowing its composition to be verified.

Multifloral honey is derived from nectar collected from multiple types of flowers. Himalayan Multifloral Organic Honey reflects the natural floral diversity of the region, which can result in variation in flavour, colour, and composition.

Organic honey refers to honey sourced from regions where the surrounding flora and environment are free from synthetic chemicals and pesticides. This Himalayan Multifloral Organic Honey is sourced from certified regions in the Kashmir Valley.

Himalayan Multifloral Organic Honey is tested using C3 and C4 sugar marker analysis. These tests detect the presence of external sugars, ensuring that no sugar or syrups have been added.

Hydroxymethylfurfural (HMF) is a compound that forms when honey is heated or stored for long periods. Himalayan Multifloral Organic Honey has HMF levels below 40 mg/kg, indicating controlled heat exposure and preservation of its natural composition.

Purity is verified using:

HMF testing
C3 and C4 sugar marker analysis

These parameters help define whether the honey is unadulterated and minimally processed.

Himalayan Multifloral Organic Honey is sourced from the Kashmir Valley with certified origin. This ensures clarity of source and reduces ambiguity around where the honey is produced.

Crystallisation is a natural process in unblended and minimally processed honey. It does not indicate spoilage or impurity.

Yes. Crystallised Himalayan Multifloral Organic Honey can be consumed as is or returned to liquid form by placing the jar in warm water.

Yes. It can be consumed directly or used as a natural sweetener in food and beverages.

“Healthier honey” is a broad and undefined claim.

Himalayan Multifloral Organic Honey is described using measurable parameters such as HMF levels and sugar marker analysis, allowing it to be evaluated rather than interpreted.