Honest advice on honey, shilajit, tea, ghee and natural foods, written by the people who source them.
How to use saffron (zafran, kesar) in Pakistani cooking: how to soak the threads, how many to use, and when to add them to kesar doodh, kheer, zarda, biryani and Peshawari kahwa, plus common mistakes and storage tips.
A step-by-step guide to ordering Desi Nectar honey, saffron, ghee and tea on WhatsApp (0305 5928890): what to send, how cash on delivery works, delivery charges (free on shilajit, saffron, Sidr honey, Etumax and Black Horse; Rs 220 on other products), same-day delivery in Peshawar and Islamabad, and what to do if a parcel arrives damaged.
Sidr (beri) vs acacia (babul/palosa) honey: colour, taste, texture, kitchen uses and price in Pakistan, plus simple home checks and what they can't prove.
Why saffron is sold by the gram, how to work out the price per tola, Super Negin vs Sargol vs Pushal, and five two-minute home tests to spot fake zafran before you buy in Pakistan.
How Pakistani kitchens cook with desi ghee, how to choose and store it, where our Bajaur desi ghee comes from, and the 1 kg and 500 g price.
What sidr (beri) honey is, how it is traditionally used, how to check a jar for purity at home, and why sidr honey prices vary so much in Pakistan.
What an organic superfood in Pakistan really is, how raw honey and shilajit resin are traditionally used, and what to check before you buy.
What to look for in the best black tea in Pakistan, loose leaf vs tea dust, how to brew strong chai, and an honest look at its health benefits.
How mustard oil (sarson ka tel) differs from refined oils, how to cook with it, and which traditional staples like desi ghee and raw honey are worth trying.