Rare mono-floral honey from the wild Sidr trees of Karak, Khyber Pakhtunkhwa. Dark, malty and slow to crystallise.
Sidr honey is a rare mono-floral honey from the wild Sidr trees of Karak, Khyber Pakhtunkhwa. Dark, malty and slow to crystallise.
Wild Sidr (Beri) forests of Karak, Khyber Pakhtunkhwa. Read more about how we source.
Harvested once a year when the Sidr flowers, then strained cold through mesh only. Never pasteurised, never pressure-filtered, never blended with another harvest.
Store sealed at room temperature, away from direct sunlight. Do not refrigerate. Crystallisation is normal in cooler months; stand the sealed jar in warm water to return it to liquid. Always use a dry spoon.
Distinctive enough to eat on its own or with bread and cheese. Stir into warm (not boiling) milk or tea, or use to finish yoghurt and porridge.
Delivered nationwide with cash on delivery — free on orders over Rs 5,000. See timings for Karachi, Lahore, Islamabad and other cities, or browse the full honey collection.
Sidr comes from one tree, flowering for a short season, so a hive yields far less of it than it does of wildflower honey. The price follows the yield rather than the marketing: there is simply less of it each year, and it cannot be topped up out of season without blending.
Sidr is darker than wildflower honey, thicker at room temperature, and slower to crystallise. The taste is malty rather than floral, and it lingers. If a jar sold as Sidr is pale, thin and mild, it is worth asking what else is in it.
See how Sidr compares with the other varieties in types of honey in Pakistan, read about how we source, or browse the honey collection.
Sidr is worth eating on its own rather than cooked into something. Keep it at steady room temperature and use a dry spoon, and it will keep for years.
Harvested once a year when the Sidr flowers, then strained cold through mesh only. Never pasteurised, never pressure-filtered, never blended with another harvest.
Distinctive enough to eat on its own or with bread and cheese. Stir into warm (not boiling) milk or tea, or use to finish yoghurt and porridge.
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