I never planned to run a honey company. I planned to find one honest jar for my patients and my own family. When I could not, I rode up to the valleys and made it myself. Teaspoon Honey is that search, in a jar.
a regular clinic day
I am an internal medicine doctor. For years I gave patients the same advice: eat real, raw honey. One day a patient asked me which brand I trusted. I did not have an answer, and that bothered me more than I expected.
so much syrup, so little honey
I read labels, called companies, sent samples for testing. Most of what sells as raw honey is heated, blended and quietly mixed with syrup. Every label promised purity. Very few could show where the honey actually came from.
Shinkula Pass, 16,580 ft. yes, really
I am a long-distance rider, so I did what I know: I rode. Up through Himachal and Kashmir, valley by valley, meeting beekeepers where the flowers actually grow. The honey I was looking for existed. It just never made it to city shelves honestly.
our apiaries, Italian honey bees
We keep Italian honey bees (Apis mellifera ligustica), gentle bees and brilliant foragers, and harvest with a clean low-heat method that preserves the natural enzymes. Minimal stress to the bees, zero contamination, nothing cooked out of the jar.
straight from the frame
One valley, one season, one honest jar. I taste every batch before it ships, and we pack as an FSSAI-licensed food business, to the standard that licence demands. If a jar ever disappoints you, write to me personally. I read every message.
Doctor & Founder, Teaspoon Honey · Dhakoli, Punjab
