Bee different: Single-origin honey is wowing palates and docs

The term single-origin is typically used for teas, coffees, and chocolate. “Each type of mono-floral honey also takes on the nutritional characteristics of the nectar of its corresponding flower or plant, provided it is not heat-treated, pasteurised or fine-filtered,” says Sudarshan Rao, founder of HoneyRus, which offers a range of mono-floral honeys. “Jamun honey can also be used externally, to heal skin and treat scars,” says Rao. “I really like the jamun, neem and tulsi honeys because they’re not as sweet as regular honey and have a different mouthfeel,” says Dhiraj Shetty, 24, an insurance sales executive who, for the past year, has been starting his day with a glass of warm water and jamun honey. “I use honey with more fruity notes with bread and toast instead of jam, and I also use them in cakes.” SEASONAL SOURCING The variety of complex flavours can be an acquired taste, says Satyajit Hange of Two Brothers Organic Farm, which recently introduced three types of mono-floral honey to the market: coriander, acacia and mustard.