Organic Honey House

Natural Local honey, warm water, and lemon are three common natural remedies that are thought to provide various health advantages

How Natural Local Honey is uses for Health Remedy? - Organic Honey Suppliers In Nepal Natural Local honey, warm water, and lemon are three natural remedies that are thought to provide various health advantages.

Namaste everyone!
Mount Everest Honey Concern is delighted to announce that you can now buy our naturally-sourced, organic Cliff and Jungle Honey online from https://Organicly.store

Shipping costs are included in the prices for each product. So if you enjoyed our honey on a past visit to our shop in Kathmandu, you can now taste the wonders of our organic honey from anywhere in the world!

Welcome to Organicly Organicly aims to bring you the finest quality organic products from around the world

Variety of honey 🍯 at the store.
Visit us for more details and sample taste.

In Nepal, Cliff Honey Hunting is a traditional method of taking out the honey from isolated places, local native people follow the cultural believes and traditional believes for healing property of "Honey".

We have some collection of Wild / Cliff honey.

Honey is a sweet, thick liquid made by honeybees.
Nutritionally : 1 tablespoon of honey
- 21 grams contains 64 calories and
- 17 grams of sugar, including fructose, glucose, maltose and sucrose.
- It contains virtually no fiber, fat or protean

Raw honey feedback - Linda mam
Raw Honey from Apis Meliifera harvested twice a year.

https://www.youtube.com/watch?v=njUUpSq5kuA

Raw honey feedback - Linda mam Raw honey is one of the honey we collect from the farm hive at right time harvesting.Linda mam really loves the Raw honey.We been selling honey since 2007.

मौरीको आयू केवल ४०-४५ दिन मात्र हुन्छ,तर यति सक्रिय र सुन्दर काम गर्छ। हरेक मौरीले आफ्नो सुन्दर उमेरमा उत्पादन योगदान नदिइएको भन्ने हुदैन। हामी त मान्छे योगदान बिनाको जीवन के जीवन सबैले आ- आफ्नो क्षेत्रबाट सकेको योगदान गरौ|
शुभ बिहानी.

Liquid Sunshine From Nepal.
Sweet and Yellow Honey.
Farm Honey & Local Honey at the store.
Product of Nepal.
Buy Local Be Local.

REAL HONEY CRYSTALLIZES
Because honey is a highly concentrated sugar solution (supersaturated) with only about 17% water, it literally contains more sugar than water can hold on it’s own. This can make honey unstable and it has a natural tendency to crystallize.

The two principal sugars in honey are fructose and glucose. Due to it's lower solubility, glucose can separate and form tiny crystals which eventually grow and spread throughout the honey making it thick and cloudy in appearance - or crystalized. Raw unfiltered honey has more natural particles like pollen or wax which give the crystals something to grow on. Because the ratio of glucose and fructose varies in different nectars gathered by the bees, some honey is more susceptible to crystallization… for example Clover, Lavender or Dandelion based honeys. Another factor is the temperature you store your honey. Lower temperatures (below 60deg F) will promote crystallization, which can sometimes also occur while in the hive. Storing at room temperature is preferred.

There is nothing wrong with crystalized honey… some people actually prefer it because it is easier to spoon or spread and retains all the natural flavors and tastes. Simply warming up a jar in a hot water bath on the stove will return crystalized honey to its original liquid form. A lot of big chain store-bought honey brands are heated or pasteurized to make processing & bottling easier and prevent crystallization - but this also removes a lot of the pollen and natural benefits of the genuine raw honey you can get from your local beekeeper.

New batch of propolis arrived today.
Price : 10ml - NPR 800



Find more : https://www.ehoney.com.np/bee-propolis/

Home Delivery Service is also available.
Inside and Outside ring road (Ktm, Patan, Bhaktapur)
All Nepal (selected area from the courier)

The Truth About Crystallized Honey That Crystallizes Honey ..

Many may have wondered why honey crystallizes or "freezes" as it is called. You may have thought that you were fooled and sold to you with distorted honey. Error!

Crystallization is a natural property of honey occurs in pure, unprocessed honey and is due to various factors.

Crystallization is a natural phenomenon that occurs in pure, raw honey! Isn't it weird that honey supermarket never crystallizes? Why doesn't it crystallize? It is processed, "boiled", filtered.

Crystallization of honey is a natural phenomenon in which honey is converted from liquid to a solid semi-solid state and is 100% natural!

The crystallization of honey is poorly understood by the public consumer. Many assume that the honey that crystallizes is distorted or vice versa. It's not like this. In fact, the crystallization process is a natural consequence. Crystallization does not affect the quality of honey except color and texture. The crystallized honey is not damaged and the quality of the liquid honey is maintained. Some honey consumers like it in this situation (especially in Europe and especially in America) as it is easy to spread on bread or toast without dripping and the taste is richer. There are two types of crystallization. The crystallization with fine crystalline appearance is excellent as butter and the crystallization with coarse crystal does not look good.

Nowadays there are machines that make this special property great stirrers with the addition of fine crystallized honey (like yeast) to the honey in addition to the fine crystallization I achieve and the constant homogenization this product is called honey cream. informed about this great product like fresh butter.

It should be borne in mind that the crystallization of honey has nothing to do with its quality, but is a characteristic of pure and natural honey.

Why does honey crystallize?

Honey is a particularly dense solution of natural sugar (natural fructose, glucose, maltose and sucrose). Contains over 70% sugars and less than 20% water (moisture). There is a lot of sugar in the honey in relation to the water content. This means that water in honey contains more sugar than it could naturally hold. The overabundance of natural sugars makes honey unstable. It is natural for honey to crystallize, as it is a highly sugar-saturated product.

The two main sugars in honey are fructose and glucose. The content of fructose and glucose in each honey varies depending on the source of the collection (flowering species) or the honeybee, thus determining the type of honey. In general, fructose ranges from 25 to 40%. and glucose by 30-44%. The balance of these two main sugars is the main cause that will lead to the crystallization of honey, and their relative proportion will determine whether it will crystallize quickly or slowly.

Fructose is more soluble in water than glucose and will remain fluid.

When glucose crystallizes, you separate from the water and take the form of tiny crystals. As crystallization progresses and more crystallizes glucose, the crystals will spread throughout the honey. Eventually, the honey becomes thick and crystallizes.

Some honeys crystallize evenly. Some will partially crystallize and take the form of two layers, with the crystalline layer at the bottom of the vase as the other in liquid form at the top. Honeys also vary in the size of the crystals they form. Crystallized honey tends to be lighter than when in its liquid form. This is due to the fact that glucose tends to form crystalline dehydrate, and that the glucose crystals tend to be natural, i.e. pure white. Darker honeys retain a brown appearance.

How quickly will honey crystallize?

Different types of honey will crystallize at different rates. Some honey will crystallize within a few weeks after being extracted from honeycombs, while others will remain moist for months or years.

The following factors influence the crystallization rate:

(j) the source of nectar collected by bees (the composition of honey sugars);

(ii) the manner in which it has been processed; and

(iii) temperature maintenance.

The time it takes for honey to crystallize depends largely on the relationship between fructose to glucose and glucose to moisture content. High-glucose, low-fructose-to-glucose honey will crystallize faster, such as orange, eucalyptus, heather, cotton sunflower, and more. Higher fructose-to-glucose-rich honey (containing less than 30% glucose), such as chestnut pine honey, crystallizes quite slowly and can remain liquid for many years without special treatment.

For example, orange honey crystallizes as soon as Winter catches, pine crystallizes in 1-2 years, while acacia never crystallizes and is the only honey that occurs.

The higher the glucose and the lower the moisture content in the honey, the faster the crystallization. Honey with less glucose than moisture, so less saturated glucose solution, will slowly crystallize. Honey with an increased moisture content often crystallizes unevenly (not as a homogeneous mass) and splits into crystalline and liquid form.

The speed of honey to crystallize depends not only on its composition but also on the relative presence of catalysts, such as pollen grains and pieces of wax in honey. These fine particles serve as "nuclei" in the crystallization of honey. The original product contains pieces of wax, pollen and propolis, and it crystallizes quickly. Processed honey (eg by heating and mechanical filtration) will remain in liquid form due to the elimination of the nuclei, which encourage the growth of glucose crystals while the same raw honey with the common filters "risks" to crystallize. Honey packaged and marketed for free, they are usually heated and filtered at high pressure. By heating and filtering the honey dissolve - retain any crystals and remove any "nuclei" that might be present. Therefore, crystallization is inhibited.

The storage temperature

Temperature storage has a great effect on the state of honey. Crystallization of honey is more rapid at about 10 to 15 ° C. At a temperature below 10 ° C the crystallization is slowed down. The lower temperature increases the viscosity of the honey, which slows the crystal formation and propagation. Honey resists better crystallization at higher temperatures above 25ºC. When the temperature is 40ºC the crystals dissolve. A temperature above 40ºC will damage the properties of honey.

Liquefaction of crystallized honey

The crystallized honey can be returned to liquid form and consistently by gently warming it in a water bath (Bain Marie). Honey heating should be applied indirectly, rather than by direct flame in a container.

The temperature in the hive is around 35ºC and can reach 40ºC during summer, when the bees collect and ripen honey. Therefore, in order to moisten the honey, the best temperature is 35-40 ° C. The temperature should not exceed 40ºC to avoid overheating.

Overheating the honey for any length of time will reduce the quality, destroy the enzymes, lose the delicate taste, aroma and destroy the trace elements. Heating must be done carefully so that the nutritional value of honey is not lost. It is possible to re-liquefy the crystallized honey without losing quality.

Avoid crystallization

- Store honey at room temperature in tightly closed containers. The optimum temperature for storing honey is 21 to 27 ° C.

- Avoid storing honey at cold temperatures of 11 to 18ºC which is ideal for crystal formation.

- Do not store it in the refrigerator by accelerating the crystallization process.

Freeze only.

Also for those consumers who wish to have honey fluid and alive (very fresh) for very long periods we place it in the freezer for as many years as we wish.

It does not crystallize and when taken out of the freezer in a very short time it acquires its physical properties and is as fluid and alive as it was before freezing.

In case your honey crystallizes, don't grieve! On the contrary, you should be happy that you bought a great honey.

The honey we produce in our apiary can crystallize (sooner or later) depending on the variety of pre-origin, and its storage temperature as there is no heat or other processing, and you are offered just as we collect it from the hive!

A crystallized honey is therefore neither distorted nor damaged. Crystallization is not related to the quality of honey and does not cause any change in its nutritional, biological or dietary value.

Job Offer !! Job Offer !!
Please submit your resume: [email protected]
https://www.ehoney.com.np/job-vacancy/

Job Vacancy - Organic Honey Suppliers In Nepal Job Title: Farmers’ Market Attendant (Part-time job) Join our passionate team and represent at different Farmer’s Market! We are looking for enthusiastic and energetic sells person ( girl or boy ) as a sells person to represent our product at different Farmer’s Market. *Requirements: * Engage ...

Jungle honey at the stores.
Nepal has wide range of terai region forest where mostly multiple flowers blossom around the years, bee travels whole year to get most delicious nectars which taste either be lemony or tangy on every taste.

A Bee C: Scientists translate honeybee queen duets

A Bee C: Scientists translate honeybee queen duets Queens "quack" when ready to hatch - but if two are free at the same time, they fight to the death.

Honey Shop is Open.
Morning : 9 am to 1.30 pm
Evening : 4 pm to 7.30 pm

Sadly, we are closed till next notice
Due to COVID-19 pandemic.
Order from Le-Sherpa farmer market delivery.
Stay safe and healthy.

Happy World Bee - 20 May

To raise awareness of the importance of pollinators, the threats they face and their contribution to sustainable development, the UN designated 20 May as World Bee Day.

Honey help to boost our immunity’s!

For Customer convenient
Today we will be open till
5 o'clock
Tel No: 01-4005229
Mobile No : 9818081815

Wonderful Customer from Yokohama prefecture, Japan.

Best honey you can sample at honey Shop.
Find more details about bees & honey of Nepal.

Available "Local honey" made by Local Bees 🐝- Apis Cerana.

All about Souvenir to family and friends.