Wild Honey From Nectars Of Flame Of The Forest Flowers (Butea monosperma)

Raw wild honey made from the nectar of Butea monosperma flowers - the tree locals call “Flame of the Forest.” When Butea blooms, entire hillsides turn orange-red, and forest bees turn that fire into deep, bold honey. What makes Butea honey special Butea monosperma blooms only once a year, right after forest heat. The nectar is rich, mineral-heavy, and gives honey a strong, earthy sweetness with warm, woody notes. Wild bees forage across dry deciduous forests to make this seasonal honey. It’s raw, unfiltered, and captures one short bloom window. Taste profile Taste: Bold earthy-sweet, notes of jaggery, roasted nuts, and warm bark Texture: Medium-thick, glossy, slow-pouring Aroma: Sun-baked flowers, dry wood, light caramel Color: Deep amber to reddish-brown - like the flowers themselves Traditional uses In Ayurveda, Butea is called Palash. Honey made from its nectar is valued for throat comfort, seasonal wellness, and energy during dry months. Locals use 1 tsp with warm water as a daily tonic. How to use it Daily tonic: 1 tsp + warm water on empty stomach Drinks: Stir into black tea, herbal kadha, or milk for earthy sweetness Food: Drizzle on millet roti, porridge, or yogurt bowls Cooking: Use in halwa or chutneys for a deep, natural sweetness Details Botanical source: Butea monosperma - “Fire of the Forest” / Palash / Flame tree Origin: Wild dry deciduous forests of Central India Bee: Wild Apis dorsata rock bee colonies Type: Raw, unfiltered, single-flora seasonal honey Process: Cold-extracted. No heat, no additives, no sugar Storage: Room temp, away from sunlight. Natural crystallization is normal - warm gently in water Note: Butea blooms for just 4-6 weeks. Each batch is limited and varies by forest region and rainfall. Slight wax bits or pollen = proof of raw wild harvest. Bottle the fire of the forest. Limited seasonal harvest while Butea blooms.