Sidr Honey

Sidr honey is honey made by bees that forage on the flowers of sidr trees, which belong to the Ziziphus genus. Our sidr honey comes in a 500 g glass jar and is sourced directly from bee farmers, from bees found near sidr trees.

The honey is extracted in small batches once a year, in autumn, under our supervision. We filter it only to remove impurities at the farm, with no other processing, so it reaches you raw and in its natural form.

Detail

What you get

Size - 500 g glass jar

Source - Nectar of sidr (Ziziphus) trees

Harvest - Once a year, in autumn

Extraction - Small batches, under our supervision

Processing - Filtered for impurities only, otherwise unprocessed

The once-a-year harvest is what sets sidr honey apart. Our multifloral honey comes from bees visiting many different flowers and is harvested twice a year, while sidr honey depends on a single tree's flowering season.

Most sidr honey benefits come down to what it is: raw honey, kept close to its natural form. Honey contains antioxidants, as the University of Florida's IFAS Extension notes, which makes raw sidr honey a wholesome way to add sweetness to your day.

Raw and unprocessed: Filtered only for impurities at the farm, our sidr honey is not otherwise processed before it is packed.

A natural sweetener: A spoonful can take the place of refined sugar in chai, curd, porridge and homemade dressings.

A cooler-month favourite: Many families take a spoonful of honey with warm water or ginger when the weather turns cold.

Honey is still a form of sugar, so enjoy it in moderation as part of a balanced diet.

Sidr honey is at its best used simply, where its flavour has room to come through.

With warm water: Stir a spoonful into a glass of warm water first thing in the morning, with a squeeze of lemon if you like.

In chai and kadha: Add it once the cup has cooled a little, rather than to a boiling pan.

With curd and fruit: Drizzle it over a bowl of thick curd, sliced fruit or a morning porridge.

On rotis and toast: Spread a thin layer over a warm roti or toast for a simple sweet bite.

If you would like an everyday honey alongside it, the raw multifloral honey is gathered from bees that visit many different flowers.

Keep the jar at room temperature with the lid closed tightly, away from direct sunlight and the heat of the stove. There is no need to refrigerate it.

Always use a clean, dry spoon. Keeping water out of the jar helps the honey stay at its best.

Tilt the jar and the honey moves slowly, folding over itself in a thick, glossy ribbon. Over time, raw honey can turn grainy and firm as it crystallises. That change is natural, and the honey can still be eaten as it is or gently warmed back to liquid.