Tirah Wild Cliff Honey

• The most prized honey in local tradition, kept for winter chest complaints and for guests.
• Multi-floral wild honeys carry a broader pollen spectrum than single-source apiary honey — visible as the fine sediment in the jar.
• Unfiltered honey retains more pollen and propolis particles. If you have a pollen allergy, treat this variety with caution and ask your doctor.
• Strongly flavoured and expensive; most people take it as a small daily spoon rather than as a cooking ingredient.

Honey is a food, not a medicine. These are traditional uses and general nutrition points, not treatment claims. Never give honey to a child under 12 months. If you are diabetic, pregnant, or on medication, speak to your doctor first.

• Half a teaspoon, plain, in the morning.
• With black seed oil, as is traditional here in winter.
• Do not cook with it — the flavour is the reason you bought it.

This is not apiary honey. It is cut from wild Apis dorsata combs on the rock faces of the Tirah valley by men who have done it for generations, at real risk, once a year.

The nectar is whatever is flowering at 1,900 metres in high summer — thyme, mint, wild clover, sanjali. Every year tastes slightly different, and the colour runs from deep amber to almost black. We do not filter it fine, so a little wax and pollen will settle out. That is the point.