Harvested from the untouched Himalayan foothills, Earth & Earthy™ Himalayan Multifloral Honey is a celebration of purity in its most natural form. Collected by native bees from a diverse range of wild Himalayan blossoms, this honey reflects the richness of the land it comes from pure, balanced, and deeply rooted in nature.
Unprocessed and raw, our honey is gently extracted to preserve its natural enzymes, antioxidants, and floral character. No heat. No additives. No shortcuts. Just honest honey, exactly as nature intended.
Multifloral honey is gathered from multiple wildflower sources, giving it a complex flavor, balanced natural sweetness, and enhanced nutritional flavor, a true reflection of the Himalayan ecosystem.
We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible.
We are committed to ensuring a positive shopping experience for all our customers. If for any reason you wish to return an item, we invite you to reach out to our team for assistance, and we will evaluate every return request with care and consideration.
Q1. What does "Bilona" actually mean, and how is yours different from others using the word?
Bilona refers to the traditional method where curd is churned to separate butter, and that butter is then slowly simmered into ghee. It is the long way round.
The shortcut is used by most of the market, including many products sold as "bilona" is to churn cream directly, skipping the curd stage entirely. It is faster, cheaper, and yields more ghee per litre of milk.
We churn curd. That single difference is what gives our ghee its grainy texture and nutty aroma, and it's the reason a 500g jar takes as long as it does to make. If a brand doesn't say clearly whether they churn curd or cream, it's worth asking.
Q2. What does "A2" mean here?
A2 refers to a variant of the beta-casein protein found in the milk of indigenous Indian cow breeds, as distinct from many high-yield crossbred cattle. Our ghee is made only from the milk of indigenous cows.
We want to be straightforward about this: we use the term to describe where our milk comes from the breed .
What we will stand behind is the source and the method: indigenous cow milk, curd-churned, slow-cooked, single ingredient.
Q3. Why does this cost more than the ghee at my supermarket?
Three reasons, all of them about inputs rather than branding.
Churning curd instead of cream uses considerably more milk for the same quantity of ghee roughly 5l per kilogram. The slow simmering takes hours rather than minutes, and we do it in small batches rather than continuous industrial runs. And milk from indigenous cows costs more to source than pooled commercial milk.
One way to think about the price: a 500g jar at a tablespoon a day lasts around five weeks. That works out to roughly ₹43 a day for the fat you cook everything in.
Q4. My ghee is grainy rather than smooth. Is something wrong with it?
No that's the part you're paying for.
Natural granulation happens when ghee is slow-cooked and allowed to cool at its own pace. The texture varies a little between batches and with the season, which is normal for anything made in small quantities.
Uniformly smooth, glossy ghee is usually a sign of rapid industrial processing or controlled cooling. Grain is the signature of the traditional method, not a defect in it.
Q5. My ghee has turned liquid. Has it gone bad?
No. Ghee melts above roughly 27–30°C and sets again as it cools, which in most Indian homes means it changes state several times a year. Both forms are completely normal and neither affects quality, flavour or shelf life.
You don't need to refrigerate it to keep it solid. If you'd like a firmer texture, keep the jar in the coolest part of your kitchen, away from the stove.
Q6. How do I know it's actually pure?
Start with the ingredient list: 100% A2 cow milk ghee. That's the entire list. No blended vegetable fat, no palm, no colour, no preservatives.
Beyond that, our manufacturing is FDA and WHO-GMP compliant, under FSSAI licence number 22826077000179.
We'd encourage you to apply the same questions to anything else in your pantry.
Q7. Can I cook on high heat with it?
Yes. Ghee has a smoke point of around 250°C, which is higher than most cooking oils, including many refined ones. That makes it suitable for tempering, sautéing, roasting and deep frying without breaking down.
It's equally good used raw on dal, khichdi, roti, or stirred into rice at the end.
Q8. How should I store it? Does it need refrigeration?
No refrigeration needed. Store the jar in a cool, dry place away from direct sunlight and away from the heat of your hob.
The one rule that matters: always use a clean, dry spoon. Water is the only real enemy of ghee. A wet spoon introduces moisture, and moisture is what eventually spoils an otherwise stable product. Handled properly, ghee is one of the most forgiving things in your kitchen.
Q9. What's the shelf life?
Best before 12 months from the date of packaging, unopened. The date is printed on your jar.
Once opened, use within about six months, stored as above and always with a dry spoon.
Q10. How long will a 500g jar last me?
For a household of two cooking daily, roughly four to six weeks. For a family of four, closer to three.
If you're using it for everything tempering, roasting, finishing it goes faster. Most of our repeat customers order every four to five weeks.
Q11. I'm lactose intolerant. Can I have this?
Often, yes. During clarification the milk solids are separated out, and those solids are what carry lactose and casein. What remains is almost entirely milk fat, which is why many people who avoid milk and paneer still cook with ghee comfortably.
That said, trace amounts can remain. If you have a diagnosed dairy allergy rather than an intolerance, please check with your doctor before adding it to your diet.
Q12. Can children have it?
Ghee has been part of Indian household cooking for children for generations, and it's used the same way here in dal, khichdi, on rotis.
For infants under one year, or if your child has any specific dietary condition or allergy, please speak to your paediatrician first. We'd rather you ask them than take our word for it.
Q13. What else can I use it for besides cooking?
Everyday cooking and tempering is what it's made for tadka, sautéing, roasting vegetables, finishing dal and khichdi. It also works well in baking in place of butter, and in traditional sweets where the aroma does a lot of the work.
It's also used in rituals and festive cooking, as ghee has been in Indian homes for a very long time.
Q14. Do you deliver to my city, and what if there's a problem with my order?
We deliver across India, and shipping is complimentary on orders above ₹999 so this pack ships free.
If anything arrives damaged, leaking or not as described, write to us and we'll sort it out. We look at every request individually rather than hiding behind a policy page.
