This gift box contains:
Zizira's Wildflower honey (multiflora honey) is pure and raw which is obtained from the sun-soaked pollen and nectar collected by bees in the summer months. It is directly sourced from different beekeepers of Thad village, Tynnai village and Wahkhen village in Meghalaya. Wildflowers provide bees with an excellent source of both pollen and nectar.
Meghalaya is home to many floras, supplying these pollen and nectar. The rainfall and cool climatic conditions also affect the flowers growing every season which gives the honey a unique identity.
Our honey is in the pure and raw form which may undergo a crystallization process with time and with change in temperature.
Multiflora honey is a mixture of honey obtained from different floral sources. It contains all the essential components like vitamins, minerals and natural enzymes in it. With every scoop of this honey, you are sure to discover subtle hints of multiple scents.
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 honeys 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.
Wildflower raw honey does not have an expiry date, but the crystallization process can change the color 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 be 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 chili grows in plenty in Northeast India. It is called ‘sohmynken khnai’ in the local Khasi language, the literal translation is ‘mouse chili’, because of the small size.
It is also known as Thai pepper. It falls in the list of world’s hottest chilies 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 chili seeds look similar to the eyes of a bird. It is also said that it is called Bird’s eye chili because birds widely spread the chili seeds across different regions. It grows in North East India and in some parts of Kerala where it is known as Kanthari Mulaka.
This chili is hot and pungent. It uplifts the delicacy of a dish by adding a certain zing, color, and flavor to it. Bird’s eye chili is high in Capsaicin which creates its primary taste.
The shelf-life of dry chillies does not get much affected by time. Whole chilies and chili flakes are more durable, retaining good flavors 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 looks a little like dried green chillies as the spikes on its surface looks like a rough-skinned version of chilli peppers.
This produce 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, flavor, 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 flavor or show its benefits as intended.
Derived from the nectar of different flowers, Zizira’s wildflower honey is raw and has a beautiful dark golden color with a smooth consistency. It has a light; fruity and very rich flavor and you can taste a distinct floral undertone that lingers in your taste buds.
With the experience of the beekeepers, it is known that wildflower honey harvested during the late spring or early summers has a lighter color and flavor whereas the one that is harvested in the late summers or early fall is darker and has a stronger flavor or taste. All this is due to the types of flowers that are available during the time the honey is made.
Wildflower honey just like any other honey varies from year to year. So, each time you receive a new jar of honey you will observe and experience a variation in its color and flavor.
Bird’s eye chilies come in different colors, 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 flavors, not just the heat. With every bird’s eye chilli, you will get hints of fruit-like flavors.
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 flavor 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 flavors 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 the northeast India it is also used to spice up pickles and preserves, giving them a distinctive aroma and flavor.
Zizira’s Wilflower Honey is pure, natural, raw, and unprocessed. It has been tested free of artificial additives, coloring agents or preservative. Its color & flavor depends directly on the source (wildflowers in this case) of the nectar.
Obtained from the traditional beekeepers of Meghalaya with years of indigenous knowledge, Zizira's pure wildflower honey (multiflora honey) is obtained from sun-soaked pollens and nectar collected by bees in the summer months.
The beekeepers plant the flowers that the bees love or place the hive in a habitat filled with wildflowers. Hence the flavor of this honey comes from the wildflowers growing naturally around the bee's nest.
Rainfall and micro-climate affect the flowers growing every season which gives the honey its unique identity. Our Wildflower honey is a clear reflection of the different seasons of Meghalaya which you will experience.
Local folks from Meghalaya love this honey for its delightful taste and for its multiple all-around uses.
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, they 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 color.
Farmers in the East Khasi Hills districts grow this spice in the forest, as 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 comes 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 purity of our products: -
Wildflower Honey: As with the other types of honey, wildflower honey also contains quite a good amount of different nutrients and provides various health benefits for those who consume it regularly.
These are a few health benefits of wildflower honey.
Bird’s Eye Chilli: Although Bird’s Eye Chilli is spicy but the capsaicin content in it helps in producing many of its health benefits.
Here are few health benefits of Bird’s Eye Chilli:
Here Are 10 Ways You Can Use Wildflower Honey
Here Are Some Ways You Can Use Bird’s Eye Chilli
Bird’s eye chili powder can be used for any curry-based dishes and give them a hot spicy punch
Chicken salad recipe
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 a healthy digestion.
Toor Dal (Pigeon pea) and Long Pepper soup