Habbatus Sauda Flower Honey 250g

If you grew up on pale, golden squeezy honey, ours can look almost too dark at first. But the colour isn't a fault — it comes straight from where the bees foraged, and darker honeys tend to carry more of the natural antioxidants that make honey more than just a sweetener.

Darker also means bolder: expect a deeper, more molasses-like or resinous flavour rather than a light sugary one. Here's roughly where our three honeys sit.

It's neither an oil nor an infusion — and that's the important part. Most “black seed honey” on the market is ordinary honey with black-seed oil stirred in. Ours is a true blossom honey: the bees forage the flowers of the black seed plant (Nigella sativa), and the honey is made from that nectar — around 57% of it.

So what you get is honey in its most natural form, carrying the warm, aromatic character of the black-seed bloom — not a mixture blended in a factory. Raw, unheated, and lab-verified as genuine honey, like the rest of our range.

It's a fair worry — the honey aisle is full of fakes, and the home “tests” you'll read about (drop it in water, hold a flame to it, see if it dissolves) are really just folklore. They don't actually prove anything.

So we don't ask you to take our word for it, and we don't lean on kitchen tricks either. Every batch goes to the Malaysia Genome Institute for a RapidRAW test that confirms the honey is genuinely made by bees, not sugar syrup. Here's how that works — and, just as honestly, what it does and doesn't tell you.

Don't tip it out — this is one of the most misread things about honey. When honey turns cloudy, grainy or sets firm, it hasn't gone off and it isn't a sign of a fake. If anything, it's the opposite.

Raw, unheated honey naturally crystallises over time as its glucose settles into fine crystals. It's a quiet little sign that your honey is the real thing, and hasn't been processed to stay glassy-clear forever. If you prefer it runny, a warm-water bath brings it straight back.

The honest answer: you're paying for what stays in, not what's taken out. Cheap supermarket honey is usually blended from many sources, heated and pressure-filtered so it pours clear, keeps for ever and costs little — and a lot is quietly lost on the way.

Ours is single-origin, unheated, barely filtered and lab-verified. Sidr in particular comes from a short, low-yield bloom that's scarce the world over. Less volume, more care, nothing hidden. Here's the difference, side by side.

Honey is remarkable stuff. Kept sealed, dry and at room temperature, it lasts for years — its low moisture and gentle acidity simply don't give bacteria or mould anywhere to grow. (Jars found in ancient tombs were still honey.)

Two small habits keep it that way: use a dry spoon, and keep the lid on. Water is the one thing that can let honey ferment over time. No need for the fridge — that only hurries along the crystallising. And if it does set, a warm-water bath softens it again.

For toddlers and older children, yes — a little raw honey is a lovely everyday treat.

But there's one firm rule, and it's true of every honey, ours included: never give honey to a baby under 12 months old. Raw honey can carry natural spores that a young infant's gut isn't ready for, and heating doesn't remove them. It isn't a flaw in the honey — it's simply how honey and tiny tummies work. After the first birthday, it's absolutely fine.

We'll be straight with you, because your health matters more than a sale: honey is still a sugar, and it raises blood glucose much as table sugar does. It isn't a free pass — if you're managing diabetes, treat it as sugar and check with your doctor.

What we can honestly say is that a spoonful of real honey brings a little more than sweetness, and because the flavour runs so much deeper, most people reach for less of it.

Yes on both. Our honey is certified organic and halal — the bees forage clean, and nothing is added, cut or interfered with on the way to the jar. Raw honey, exactly as it should be, and nothing else.