The Question We Get Most
“What's the difference?” is the single most common question we get about the honey, and it's a fair one. Two jars,
both raw, both unfiltered, both from us, priced quite differently. Here's the honest answer, without the sales pitch
built in.
What “Multiflora” Actually Means
Multiflora honey comes from bees that forage across a range of cultivated and wild flowering plants over a
season, mustard, and whatever else is blooming nearby. The bees aren't confined to a single crop, so the honey
carries a blended character, lighter in some batches, deeper in others, depending on what was flowering that
month. It's harvested from managed hives kept by beekeeping families we work with directly, which makes it the
more consistent, more accessible of the two.
What “Wild Forest” Actually Means
Wild forest honey is a different undertaking entirely. It's foraged, not farmed, sourced from wild bee colonies in
the forest belts around Haridwar and the fringes of Jim Corbett, where the bees build their own combs high in
trees or rock faces, completely outside human management. Nobody feeds these bees, nobody moves their hives
to follow a bloom, and nobody can guarantee a harvest every season. When local harvesters do find a colony
ready to give up part of its comb without endangering it, the honey that results carries the character of dozens of
wild forest species at once, deeper in colour, sharper in aroma, and genuinely unrepeatable from batch to batch.
Why It Looks, Tastes, and Crystallizes Differently Every Time
If you've bought wild forest honey from us twice and noticed the second jar looked or tasted different from the
first, that's not inconsistency, that's the honest result of us not standardising something that was never meant to be
standard. Raw honey crystallizes at different rates depending on its sugar composition, which shifts with whatever
the bees were foraging on. We won't heat-process it to keep it perpetually liquid and camera-ready, because that
processing is exactly what strips raw honey of the enzymes and pollen that make it worth buying raw in the first
place. A jar that crystallizes is doing what real honey does. Warm the jar gently in hot water if you want it to pour
again.
How the People Behind It Actually Work
The multiflora honey comes through beekeeping families who've built their livelihood around it, hives that are
cared for, moved seasonally, and harvested with the bees' wellbeing genuinely factored into the timing. The wild
forest honey comes through local foragers who know these forest belts the way you know your own street, reading
the combs, taking only what the colony can spare, and leaving the rest. Neither process is romantic in the way it's
sometimes described online. Both are simply careful, and slower than the alternative.
Choosing Between Them
If you want something to use daily, on toast, in tea, stirred into the recovery bites recipe, the multiflora is the more
practical choice and the better value for that kind of use. If you want to taste what a specific forest, at a specific
time of year, actually produces, and you're comfortable with a jar that won't taste quite the same the next time you
buy it, the wild forest honey is the one to reach for. Neither is the “better” product. They're answering different
questions.
“Consistency and character rarely come from the same jar. We'd rather sell you the honest version of
both than pretend one honey can be everything.”
