Executive Summary
Pahari Roots Wild Forest Honey is collected from natural hives in the deep forested areas of Meghalaya, where indigenous communities practice sustainable, seasonal foraging. Sourced from altitudes ranging between 600–1,400 m, this raw, unprocessed honey comes from wild bees (Apis dorsata and Apis cerana) feeding on diverse forest flora. Harvested by hand during peak flowering months (March–June, October–December), it is filtered without heating to retain nutrients. The honey is transported to Mumbai for lab testing and hygienic, FSSAI-compliant bottling. Direct sourcing supports forest conservation and rural incomes.
Product Profile
Region: Meghalaya (forest belts in Khasi and Garo Hills)
Altitude: 600–1,400 m
Flora: Wild forest blooms, herbs, and medicinal plants
Climate: 2,000–3,500 mm rainfall; 16–27 °C
Harvest Season: March–June and Oct–Dec
Bee Species: Apis dorsata (giant bee), Apis cerana indica
Texture & Taste: Thick, dark amber; woody, floral, mildly smoky
Processing: Raw, unheated, gravity-filtered only
Harvesting & Collection
Collected manually from cliff-side and tree-top hives by local foragers using traditional methods. Harvesting is done seasonally and selectively to protect colonies.
Challenges
- Remote terrain and difficult access
- Harvest depends on natural cycles and weather
- High risk due to wild bee handling
- Limited awareness of hygiene and filtration standards
Post-Harvest & Processing
- Collected in clean containers and coarse-filtered
- No boiling, heating, or chemical processing
- Lab-tested in Mumbai for purity, moisture (<20%), sugar profile, and contaminants
- Bottled and labelled under FSSAI norms
Regional Difference
Compared to farmed honey, Meghalaya’s wild honey has richer antioxidant and micronutrient content due to varied forest nectar sources and non-industrial handling.
Sourcing & Logistics
Sourced directly from tribal foraging groups; transported by road to Mumbai. Seasonal delays possible due to monsoon and remote locations.
Compliance
FSSAI-certified; tested for moisture, HMF, sugar profile, and absence of antibiotics. Traceable by batch and packed in food-grade bottles.
Sustainability & Impact
- Supports tribal livelihoods and cultural knowledge
- Encourages non-destructive, seasonal harvesting
- Promotes biodiversity and forest conservation
Customer Story
Harvested by indigenous communities deep in Meghalaya’s forests, this wild honey is raw, rich, and untouched by industrial methods. Local foragers scale cliffs and trees during bloom season, collecting only what the bees can spare. No heating, no refining—just coarse filtering and care. Once transported to Mumbai, we test each batch and bottle it safely. By choosing this honey, you support traditional knowledge, forest health, and the purest form of sweetness from the wild.
FAQs (short)
Where is it collected? Forests in Meghalaya’s Khasi and Garo Hills
When is it harvested? March–June, October–December
Who collects it? Local foragers and tribal communities
What makes it special? Raw, unheated, forest-sourced
How is it processed? Gravity-filtered, no heat or additives
What flowers is it from? Wild forest and medicinal flora
How is quality ensured? Lab-tested for purity and safety
Is it organic? Collected from wild, unsprayed ecosystems
How is it packed? Food-grade, FSSAI-compliant bottles
Impact? Supports rural incomes and forest preservation