Vantattva White Kashmir honey is harvested from an aromatic mountain shrub that grows on rocky mountains near Anantnag in the Kashmir Valley.
Honey is collected during flowering season from July to September, post-monsoon, that produces almost transparent light amber color that complements its aromatic and fruity flavor, making it truly distinctive and rare.
The predominant source of this honey is known as Solahi or Solai shrubs, and is recognized for its pleasant, aromatic fragrance, which is due to the essential oils and other volatile compounds found in its leaves and stems.
These shrubs have been traditionally used in Ayurvedic and Unani medicine to treat a variety of ailments, including respiratory disorders, fever, digestive issues, and inflammation.
We safeguard the natural flavors and characteristics of our honey through an unheated and simple straining process, which helps retain the effectiveness of the honey and its potential health benefits. For best results, it's important to handle our honey with care and avoid heating it, microwaving it, or using it in high-temperature recipes. Doing so can compromise the honey's natural enzymes, amino acids, other beneficial compounds and potential health benefits.