Mountain Honey (Malai)

Then means honey in Tamil, and each traditional name tells you where the honey comes from. Kombu (branch) is honey from wild combs on tree branches, Kattu (forest) is wild honey from colonies in the forest, Siru (small) is made by small bees, Malai (mountain) is from colonies in the hills, and Veppai (neem) is from bees that forage on neem blossom.

It comes from Malabar Honey, a brand of Anu Enterprises in Salem, Tamil Nadu (FSSAI Reg. No. 22426580000313). The business is run by Anish Srinivasan and his business partner, who work with hill communities to source traditional honey varieties from forest surroundings. Vanamati sells it alongside its own range.

A sample of Malabar Honey was tested in July 2026 by Global Lab and Consultancy Services LLP, Salem, an NABL-accredited lab (report GLCS/TR04940/2026-27). It met the FSSAI limits on all eight parameters tested, including moisture (19.4 g per 100 g, limit 20) and sucrose (1.57 g per 100 g, limit 5). Fiehe's test, which checks for added invert sugar syrup and overheating, was negative. There is no added sugar.

The report covers one brand sample, not every batch or variety.

This is natural honey, so its colour, aroma, taste and thickness change with the season and the flowers the bees visited. One batch may be darker, thinner or stronger than the last. That variation is normal.

Yes. Crystallisation is a natural process in honey and does not mean it has spoiled. To make it runny again, stand the closed container in warm water for a few minutes. Don't microwave it.

No. Never give honey to children under 12 months old, because of the risk of infant botulism.

Honey is a food, not a medicine, and it is not a substitute for prescribed treatment or medical advice. See a doctor for a persistent cough, breathing difficulty or any ongoing symptoms. Honey contains natural sugars, so if you need to manage your blood glucose, count it in your diet.