Khalis Orange Blossom Honey
5.01 reviewSpring in a jar — bright citrus-orchard honey from Punjab’s kinnow belt.
Bottled by HoneyBank — the Gulf's honey specialists, trusted by 20,000+ customers across the Emirates.
The story of this jar
Every spring, Punjab’s citrus belt — Sargodha, Bhalwal, Toba — turns white with blossom, and for those few weeks the hives fill with the brightest honey Pakistan makes: light gold, delicately floral, with a whisper of orange at the end.
Orange Blossom is the friendliest jar in the range — the one to give someone who grew up on processed honey and doesn’t know what they’re missing. In chai, on toast, over fruit; it disappears fastest of all our local jars.
From the source
From Punjab’s citrus belt — Sargodha and Bhalwal in spring flower.
- Single origin — one bloom, one landscape, never blended
- Harvested in season; batches are genuinely limited
- Sealed at source and imported whole — lab-checked by HoneyBank
Why this jar
Single-bloom Punjab harvest
Taken during citrus flowering only — a true seasonal honey.
The gateway jar
Light and floral; the easiest yes for first-time raw honey buyers.
Everyday price
Rs 1,900 — real single-origin honey at a daily-use price.
How to take it
- The chai jar — it sweetens without shouting.
- Over fruit chaat, dahi or French toast.
- Gift it with a jar of Acacia — Punjab’s two spring honeys together.
Loved by our customers
Very good products — I tried the bundle offer and I’m really happy. Highly recommended!
Part of the Khalis range — rated 4.9★ by our 20,000+ customers across the Gulf. Read all reviews →
Pairs well with
Questions, answered
Does it taste like oranges?
It carries the perfume of the blossom, not the fruit — a light floral sweetness with a faint citrus note at the finish. Subtle, not synthetic.
When is it harvested?
During the citrus bloom in early spring, from apiaries placed in Punjab’s orchard belt. One season, one harvest.
Which honey is best for chai?
This one. It dissolves clean and doesn’t overpower the chai — though remember to let the tea cool from boiling first to keep the honey raw.