Babool (Vachellia nilotica) is a hardy, thorny tree of dry plains, and in the flowering season it is covered in small yellow puffball blossoms. Nativaa Babool Honey is what our bees make from that nectar. The result is a deep reddish-amber honey with a [bold, rounded sweetness and a slightly woody finish]. All of that character comes from the flowers, and nothing is added afterwards.

It comes direct from our own bee farm, with no trader or agent in between, and is packed in a 650 g glass jar.

Taste, Colour and Texture

Colour: Deep reddish amber
Taste: Rich, full sweetness with a warm, slightly woody undertone
Texture: thick and smooth.

Babool honey vs babool-flavoured honey

A label that says "babool" does not always mean the honey came from babool flowers. Some products are ordinary honey with flavour or colour added to look the part. Nativaa Babool Honey is made the other way: the bees visit babool blossoms and produce the honey themselves, and we add nothing. Babool flowers for a limited period, so supply depends on the season.

How to use

• Stir into warm water with ginger or tulsi

• Pour over rotis, parathas, toast or pancakes

• Add to milk, kheer or halwa in place of sugar

• Whisk into marinades and dressings for a deeper sweetness

• Have a plain spoonful, straight from the jar

Storage and Crystallisation

Keep the jar tightly closed in a cool, dry place, away from direct sun, and use a dry, clean spoon each time. In cold weather, or over many weeks, the honey may thicken or form fine grains, which is a natural change and not spoilage. To bring it back to a smooth pour, stand the closed jar in lukewarm water for a few minutes. Avoid the microwave.