What Makes Forest & Multiflora Honey Stand Out
Honey isn’t always what it seems
Honey is one of those foods that is naturally highly variable, and its flavour, colour, and aroma depend entirely on where the bees are foraging, the flowers in bloom, the region, the living conditions of the bees, and the way the honey is harvested. But the most important factor of all is the source: the flowers and the landscape the nectar comes from.
That is why forest honey and multiflora honey are so special. They come from the wild, where nothing is controlled, and no two harvests are ever the same. Their flavour changes with the seasons, with the flowering cycles, with the weather, and with the subtle shifts in the forests and foothills they emerge from. Multiflora honey, especially, comes from a natural mix of various flowers from farms, foothills, and forest edges. It is a seasonal blend created entirely by nature—no chemicals, no control, no identical batches. And that is exactly the beauty of it. Every jar is unique, just like each season. This kind of authenticity is impossible to replicate with commercial honey.
Daichi Forest Honey: Straight From the Wild
Daichi Forest Honey comes straight from the enchanting temperate forests of Jim Corbett Tiger Reserve in Uttarakhand, collected ethically through beekeepers’ collectives. It is premium raw honey—100% pure, natural, cruelty-free, undiluted, unpasteurised, and unprocessed. Raw honey is naturally packed with antioxidant, anti-inflammatory, antiviral, and anti-fungal properties, making it far superior to processed alternatives. Our forest honey is fully natural, free from pesticides and chemicals, and may contain traces of beeswax, royal jelly, pollen, and propolis—signs of real raw honey in its purest form. It is harvested seasonally in February–March and again in September–October, depending on the blooming cycles of the forest. Like all raw honey, it may crystallise over time, which is perfectly natural. Simply place the jar in warm water to return it to liquid form. It stays best when stored tightly sealed, away from direct sunlight and moisture, and carries a shelf life of 24 months from the date of manufacturing.
Daichi Multiflora Honey: A Natural Seasonal Blend
Daichi Multiflora Honey is equally special and sourced from the forests of Uttarakhand as well as the Champaran Tiger Reserve in Bihar. This honey is also raw, undiluted, unpasteurised, and unprocessed, retaining all of its natural enzymes and beneficial properties. Ethical and regenerative beekeeping ensures that no bees are harmed in the process. Being organic in nature, it is free from pesticides, chemicals, or additives, and like all raw honey, it may carry traces of beeswax, royal jelly, pollen, and propolis. Multiflora honey is harvested in March, depending on the natural blooming cycle of the wildflowers it comes from. It may crystallise over time due to its raw nature—another sign of purity rather than a flaw. It, too, is best stored tightly sealed, away from sunlight and moisture, with a shelf life of 24 months.
How Raw Honey Differs From Commercial Honey
When compared to mass-produced commercial honey, the difference becomes even clearer. Most of these honeys are pasteurised—meaning the honey is heated at high temperatures that destroy the natural enzymes, nutrients, and goodness that honey is meant to offer. It is also standardised, meaning it is blended from multiple sources to create the same taste, colour, and texture in every jar. This uniformity may look appealing on a shelf, but it often comes at the cost of purity and authenticity. In many cases, commercial honey may even be adulterated with sugar syrups or additives to mimic thickness and sweetness—something nearly impossible for the naked eye to detect. So while mass-produced honey may look perfect, it doesn’t necessarily guarantee authenticity.
Raw honey, on the other hand, is alive. It carries pollen, enzymes, minerals, and natural variations that reflect the land, the flowers, and the season it comes from. Each batch is unique—a true expression of nature, not a factory. This is especially true for forest and multiflora honey, where every jar no two batches taste exactly the same, because the bees forage from diverse blossoms that bloom across seasons.
What to Look for on the Label When Choosing Real Raw Honey
When buying raw, organic honey, it is important to read the label carefully. The honey should clearly state that it is raw or unpasteurised, meaning it has not been heated or processed. The source or region should be mentioned—forests, reserves, specific districts—because transparency is key. Real beekeepers often mention harvest seasons, which commercial brands never do. The label should also mention that it contains no additives, no chemicals, and no flavouring. Unfiltered or minimally filtered honey is usually better, as it retains pollen and propolis. Cruelty-free or ethical beekeeping is a good sign, as it reflects sustainable and respectful practices. A crystallisation disclaimer is often a marker of honesty, as raw honey naturally crystallises over time. On the other hand, labels that say “blended honey,” “processed honey,” “filtered honey,” or have no source mentioned at all are red flags. Suspiciously low prices and identical taste or colour across batches also indicate commercial processing or adulteration.
The Beauty of Honey That Comes From Nature
Ultimately, forest and multiflora honey are more than sweeteners—they are expressions of landscapes, seasons, and wildflowers. They carry the depth and purity of untouched forests and the natural rhythm of the bees that make them. And that is exactly what makes Daichi’s raw honeys so special: they are not manufactured, controlled, or standardised. They are gathered with care, respect, and the belief that nature knows best.
