Goldy Palosa (پلوسہ کا شہد)

Goldy Palosa is acacia honey from the palosa tree (Acacia modesta), known in Urdu as پلوسہ کا شہد (palosa ka shehad, also spelt palosa ka shahad) and in different parts of Pakistan as phulai or phalahi. The tree blooms with pale yellow flower spikes, and bees turn that nectar into one of the lightest honeys there is. Ours comes from palosa trees in Buner, Khyber Pakhtunkhwa.

In the jar it is pale gold and clear. The taste is clean and gentle, with a soft floral finish, so it sweetens without taking over.

Because acacia honey is naturally high in fructose, it stays runny far longer than most honeys, often for many months.

We cold-extract Goldy Palosa and never heat it. Nothing is added.

How to enjoy it

It is our everyday honey: in chai and coffee, over toast or paratha, with fresh fruit, and for children over one year who prefer a milder taste.

• In doodh patti in place of sugar, stirred in once the tea has cooled a little
• Drizzled over pancakes, waffles or halwa puri
• In smoothies and lassi
• In baking, where you want sweetness without a strong honey flavour

Storage

Keep the jar closed at room temperature and away from direct sunlight. Use a clean, dry spoon so no water gets in. There is no need to refrigerate honey.

Questions

Is palosa honey the same as acacia honey? Yes. Palosa is the local name for Acacia modesta, so palosa honey and acacia honey from Pakistan refer to the same thing.

Why does it stay liquid for so long? Its natural sugars lean towards fructose, which crystallises slowly.

Can babies have it? No. Honey of any kind should not be given to babies under 12 months.

Available in 150 g, 250 g and 500 g jars.

Prices include tax. Delivery is calculated at checkout.