A Guide to Our Honey Varieties
Not all honey is the same. Every variety draws its colour, aroma, and flavour from the specific blossoms the bees visited — so choosing honey is a little like choosing a fine tea or olive oil.
Sidr honeys — deep, rich, treasured:
• Sidr – Caves of Yemen: our crown jewel — rare Sidr from Yemen's ancient mountain caves; dark, dense, and complex.
• Wild Mountain Sidr: thick and dark amber, with a deep, caramel-like character.
• Sidr Honey (cultivated): the prized Sidr character for everyday enjoyment.
Flower & blossom honeys — light, bright, everyday:
• Acacia: light and delicately golden, gently sweet; stays runny and clear.
• Wildflower: a warm amber honey — our versatile table honey.
• Citrus: fresh and fragrant, from orange and citrus blossom.
Specialty & rare honeys — bold and distinctive:
• Thyme: aromatic, with a herbal warmth and deep golden colour.
• Chestnut: dark and full-bodied, slightly woody, with a long finish.
• Blackseed: robust, with the warm, peppery note of black seed.
• Eucalyptus – Al Andalus: amber, with a slightly herbal aroma and smooth taste.
• Zallou': a rare mountain honey, deep amber-orange and richly flavoured.
• Jara: premium, dark amber, smooth and full.
• Greenland: a wild, polyfloral honey from the Ketil Mountains — distinctive and layered, from sweet to gently astringent.
Tip: lighter honeys are perfect for everyday sweetening; darker honeys are richer and best enjoyed on their own or with cheese, nuts, and fruit.
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How to Taste, Use & Store Honey
Tasting: take a small spoonful, let it rest on the tongue, and notice how the flavour unfolds. Start with lighter honeys and move to the darker, richer ones.
In the kitchen:
• Stir lighter honeys into tea, coffee, and lemonade.
• Drizzle over yoghurt, labneh, pancakes, and fresh fruit.
• Pair darker honeys with aged cheese, nuts, and dates.
• Use as a natural sweetener in dressings and marinades.
Storing: keep honey in a cool, dry place, away from direct sunlight, with the lid closed. There's no need to refrigerate. Use a clean, dry spoon each time.
Crystallization is natural: over time, pure honey may turn thick or grainy — a natural sign of real, raw honey, not spoilage. To return it to a smooth liquid, place the jar in warm (not boiling) water and stir gently.