Q. What is the difference between Acacia and Sidr honey?
A. Acacia honey is light-colored, mild in flavor, and slow to crystallize. It’s known for its delicate floral taste and high fructose content, making it ideal for everyday use.
Sidr honey, on the other hand, is thicker, darker, and more medicinal. It comes from the Sidr tree (also called Ber or Jujube) and is prized for its strong antibacterial, antifungal, and healing properties. It’s often used for immunity, wounds, and digestive issues.
Q. Why does honey sometimes crystallize? Is it fake?
A. Not at all. Crystallization is a natural process that happens in raw honey, especially in colder temperatures. Acacia honey crystallizes slowly due to its high fructose content, while Sidr honey may crystallize faster due to a balanced glucose-fructose ratio. Crystallized honey is still perfectly edible and actually a sign that it hasn’t been overprocessed.
Q. Where do you source your honey from?
A. Our Acacia honey is sourced from the pristine Kashmir Valley, where bees collect nectar from black locust (Acacia) trees.
Our Sidr honey is gathered from wild, uncultivated Sidr plantations, known for producing some of the most medicinal honey in the world. It’s harvested using sustainable methods with zero adulteration.
Q. Is honey a better option than sugar or jaggery?
A. Yes, when used correctly. Raw honey contains natural enzymes, antioxidants, and trace minerals, unlike processed sugar. It’s sweeter than sugar, so you end up using less. Acacia honey has a lower glycemic index than regular honey, making it a better option for those watching their sugar intake.
Q. Why is the texture of Sidr honey thicker than Acacia?
A. That’s due to their natural glucose and fructose ratios. Sidr honey contains a higher glucose content, which makes it thicker and quicker to crystallize. Acacia has more fructose, which makes it thinner and more syrup-like. Both are natural behaviors and indicate purity—not processing differences.
