Paharico
Honey Reserve · Jammu & Kashmir
Jammu & Kashmir Mountain Honey
Nomadic beekeepers follow the bloom across Bhaderwah, Kishtwar, and Kud. We harvest micro-lots at dawn, cold-spin them once, and bottle the nectar within 12 hours so you taste the mountains in every spoon.
Single-Origin Batch
Lot 12 · Apiary 11
Harvested at 2,650 m · Lavender, apple blossom, horse chestnut nectar.
• Raw pollen: 8,420 grains/g · Lab report inside
• Moisture 16.8% · Unheated & unblended
• Pair with aged Gouda, saffron kahwa, buckwheat pancakes.
Harvest window
Mid-May to late June, 2025
Only 1,200 jars bottled this season. Add yours above.
Every jar maps back to a hillside in Bhaderwah, Kishtwar, or Kud. These Jammu & Kashmir enclaves layer cedar forests with saffron meadows, so the nectar carries minerality wrapped in floral sweetness. Moving apiaries with the bloom keeps flavour honest and traceable.
Bhaderwah ValleyBhaderwah's apricot terraces spill into the Neeru River. We shift frames before sunrise so the bees feast on fresh saffron bloom and return with nectar that tastes like apricot warmth and cedar breeze.
Kishtwar HighlandsRidgelines skirting Kishtwar National Park glow with cedar resin and horse chestnut bloom. Near-freezing nights slow crystallisation so the honey stays glassy with a citrus-lifted finish.
Kud MeadowsKud sits on the Patnitop circuit where pine forests tilt into meadow grass. Chenab basin mist keeps moisture low, giving us honey that sets like caramel yet tastes of mountain bloom.
Free insulated shipping across India · Pay on delivery available in select cities.
Apricot orchard nectar laced with saffron threads and a cedar-cooled finish.
Cedar ridge resin, alpine lavender bloom, and a glacier-brisk citrus snap.
Slow-set butterscotch body layered with pine blossom and rhododendron meadow bloom.
Adjust jars, explore other origins, and continue to checkout when you are ready.
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Bhaderwah Valley
Bhaderwah Honey
Kishtwar Highlands
Kishtwar Honey
Kud Meadows
Kud Honey
Nomadic high-altitude apiaries
Beekeepers move hives between 7,000–9,500 ft Pir Panjal ridges to follow wild bloom and keep nectar pure.
Low-temperature extraction
Comb frames spin once at under 35°C so pollen, propolis, and volatile aromas stay intact.
Lab validation & tasting
Each micro-lot rests 12 days before NABL tests for pollen diversity, HMF, and moisture, then our tasters grade flavour.
Hand-poured & insulated dispatch
Sterilised amber glass is wax-sealed, tucked with tasting notes, and shipped in insulated shippers across India.
“Bhaderwah Lot 12 balances apricot and saffron like nothing else. It's the only honey we spoon tableside with warm brioche.”
“Every delivery arrives with the NABL lab sheet we request. My clients trust the pollen spectrum and clean sweetness for therapeutic use.”
“Shipments reach Delhi chilled within two days with tasting cards that delight our guests. We reorder before the jars are empty.”
Buying honey online should feel as honest as tasting it at the apiary. Browse the most asked questions, or email the beekeeper for anything else.
We harvest before midday and spin the comb once under 35°C, so enzymes, propolis, and pollen stay intact. The honey is never heated or ultrafiltered.
Each lot is tested at NABL-accredited labs for adulteration markers, HMF, moisture, and pollen spectrum. Scan the QR code inside the box to see the certificate.
Orders confirmed before 6 pm dispatch that evening from our Jammu cold room. Metro cities usually receive jars within 24–48 hours; other locations take 3–5 days.
Yes. Select the Reserve Subscription at checkout or email hello@paharico.com for curated hampers, custom notes, and scheduled deliveries.
When people search for Bhaderwah honey online, raw Jammu and Kashmir honey, or Pir Panjal wildflower honey, they find Paharico because we publish the origin stories and lab data behind every jar.
Order directly from our beekeeper families to secure limited batches before they sell out, and bookmark Paharico as your trusted source for Jammu & Kashmir honey online.
Hive to Jar Journey
Each batch carries a story — the people who move the hives, the wildflowers that feed the bees, and the careful resting and bottling that happens back in Jammu. Walk the journey below to taste the landscape with every spoonful.
We shoulder frames through saffron-brushed meadows before sunup so colonies drink alpine bloom before the light thins the nectar.
Foragers ride thermals over cedar clearings and lavender pockets, gathering resinous nectar that gifts our highland jars their citrus snap.
Comb frames rest in cool mountain air so the honey settles undisturbed, locking in Kud's caramel body and pine smoke.
In Jammu, micro-lots are filtered once, lab slips tucked inside, then poured into amber glass, wax-sealed, and cushioned for insulated travel across India.