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This natural honey is directly collected from the dense forests of Mawsynram, where the flora is in abundance. Our Mawsynram honey is provided to us by our partnered beekeeper, Kong Elvira who hails from Thieddieng village in Mawsynram.
The people in the village use traditional beehives to rear the bees. They make use of wooden logs called ‘Ksing’ where the bees reside. The bees are collected from the dense forests and are kept inside the ‘Ksing’ for a few months.
The beehives are checked from time to time to ensure that they are busy and working and that the surrounding area is clean and healthy.
Besides the traditional beehive or ‘Ksing’, boxes that are provided by the government are also used but they are not that durable so, Kong Elvira have constructed cement covers for the boxes that last them for many years.
If your honey bottle is solidified or has a creamy texture. It means you are witnessing a natural process called “Crystallization” which is perfectly normal for raw and pure honey.
It is a natural and uncontrolled process that happens when the glucose (or sugar content) in honey loses water and takes the form of crystals which is due to change in temperature. Other kinds of honey that are available in the market undergo a heating process known as pasteurization to maintain the consistency of the honey. This method can make it stay liquified for a long period, but it reduces the nutrients in it. So, observing a sign of crystallization in your honey indicates that it is not processed and is raw.
To turn your crystallized honey into liquid again, a gentle heat technique is followed.
Note: It is not recommended to microwave raw honey or to put it in direct heat as this may destroy some of its essential nutrients.
Raw honey does not have an expiry date, but the crystallization process can change the colour and taste of the honey which is a natural process that can easily be resolved.
Bird’s eye chillies are common chillies of India. They are hot but decent enough to be used regularly in Indian meals. They are grown organically widely in Meghalaya and provide great taste to your meals.
In March, the field is made ready, by clearing and burning the foliage and in April the field is ploughed, and the seeds planted.
By June, the saplings are ready to be transplanted. September is the month that the bird’s eye chilli is ready for harvesting! All of the six months, that is all. Extra hands are hired only during the planting and harvesting months.
Bird’s Eye Dry chilli grows in plenty in Northeast India. It is called ‘sohmynken khnai’ in the local Khasi language, the literal translation is ‘mouse chilli’, because of the small size.
It is also known as Thai pepper. It falls in the list of world’s hottest chillies with the hotness of 50,000 to 100,000 heat units.
Some say the Bird’s Eye Chilli gets this name from the fact that chilli seeds look similar to the eyes of a bird. It is also said that it is called Bird’s eye chilli because birds widely spread the chilli seeds across different regions. It grows in North East India and in some parts of Kerala where it is known as Kanthari Mulaka.
This chilli is hot and pungent. It uplifts the delicacy of a dish by adding a certain zing, colour, and flavour to it. Bird’s eye chilli is high in Capsaicin which creates its primary taste.
The shelf-life of dry chillies does not get much affected by time. Whole chillies and chilli flakes are more durable, retaining good flavours for up to twelve months if they are properly stored.
Piper longum is a popular spice of Meghalaya. It is known as “Pippali” in Sanskrit and in our local language khasi, it is known as “Sohmarit khlaw”.
It is referred to as long pepper as the fruits are long and slender and look a little like dried green chillies as the spikes on its surface looks like a rough-skinned version of chilli peppers.
This product is not only a native of Meghalaya, but it is also a solid insurance policy for the farmers of Meghalaya.
Our Long pepper is sourced directly from Pynursla, Meghalaya and it has a bitter, spicy, and warming taste which is perhaps due to the presence of volatile content such as piplatine, piperlonguminine, piperine and other unique chemical components.
These phytoconstituents are responsible for producing distinctive aroma, flavour, and health benefits.
Our Long pepper powder can last for twelve months if it is properly stored. The powder does not get spoilt, but it will start to lose its potency with time and will not flavour or show its benefits as intended.
Our Mawsynram Honey has a beautiful golden-brown colour with a smooth and thick consistency. It is extremely flavorful with a mild citrus flavour filled with a refreshing aroma.
Bird’s eye chillies come in different colours, including vibrant red, green, yellow, and orange. Sometimes, you will also find black or purple varieties of these peppers.
Bird’s eye chillies are on the slightly milder side, because of this you will be able to taste some subtle flavours, not just the heat. With every bird’s eye chilli, you will get hints of fruit-like flavours.
Long pepper was once widely used in cooking, even in ancient Rome, to induce a pungent taste to various dishes.
There seems to be a renewed interest in this spice for its unique flavour and taste. The taste lingers in the tongue. While black pepper stings, long pepper soothes. The spikes of long pepper are ground or broken into coarse pieces and added to soups, stews, roasts, and curries.
It imparts complex mix of flavours like the earthiness of nutmeg, sweet note of cardamom and cinnamon, the spiciness of chillies, the heat of black pepper and a slight tongue-numbing taste, somewhat like that of winged prickly ash
Its bitter, spicy, and warming taste is perhaps due to its volatile, fragrant oils and alkaloids like piplatine, sesenine and pipla-sterol.
In Northeast India it is also used to spice up pickles and preserves, giving them a distinctive aroma and flavour.
Known as the 'little red devil', as the name suggests, adding this chilli into anything you cook will give it an overwhelming punch. On the Scoville scale, the rate between 50,000 and 100,000 Scoville units. They are hot but decent enough to be used regularly in Indian meals. It is grown traditionally by the farmers of Meghalaya.
By default, Piper Longum or Long Pepper is grown organically. Occasionally cow dung cake is used as fertilizer. In most cases, manure is not used at all. Farmers depend on the natural fertility of the soil, which is provided by decaying dead leaves inside the forest areas.
The spikes of Long Pepper are harvested in January, while they are still green, pungent and tender. The spikes are then dried well in the sun, till they turn grey in colour.
Farmers in the East Khasi Hills districts grow this spice in the forest, like a climber on tree trunks, thus eliminating the need to use a stake for support.
The extra mile we take to ensure we provide the best- Our team travels to the most isolated and remote villages to source the best ingredients. We make sure that the ingredients we use in our products come straight from the farmers and beekeepers who make an effort in providing us with the purest and highly genuine produce.
These are a few ways how we ensure the purity of our products: -
Mawsynram Honey:
These are a few health benefits of Mawsynram honey.
Bird’s Eye Chilli: Although Bird’s Eye Chilli is spicy, the capsaicin content in it helps in producing many of its health benefits.
Here are a few health benefits of Bird’s Eye Chilli:
Here Are 10 Ways You Can Use Honey
Here Are Some Ways You Can Use Bird’s Eye Chilli
Bird’s eye chilli powder can be used for any curry-based dishes and give them a hot spicy punch
Chicken salad recipe
Ingredients:
Preparation:
Try out this easy recipe. Unleash your creativity in choosing what goes into the salad and its dressing. Innovate and enjoy every crunch!
Here is a recipe you can use Long Pepper
Long Pepper powder can be used in preparing a soup recipe which is a good addition to a meal as an appetizer and provides healthy digestion.
Toor Dal (Pigeon pea) and Long Pepper soup
Ingredients:
Instructions:
Add the cooked toor dal, chopped coriander leaves and stir well, letting this soup simmer till the texture becomes thick and creamy. Garnish the soup with some coriander leaves and have it hot.