Experience the world's most prized spice in its purest form. Our Kashmiri Mongra saffron is hand-harvested from the saffron fields of Pampore, Kashmir — the only region in India to hold a GI (Geographical Indication) tag for saffron. Mongra is the highest grade of saffron available: only the deep red, dried stigma tips are selected, with all yellow styles removed, giving it the strongest color, aroma, and flavor of any saffron grade.

Each thread is thick, deep crimson, and naturally flared at the tip — a hallmark of authentic Kashmiri saffron. When steeped, it releases its golden color slowly and gently, never bleeding bright red or dissolving, which is how you tell real saffron from dyed substitutes.

Therapeutic Benefits

• Emotional wellbeing and an uplifted mood

• Healthy ageing through antioxidant activity

• Restful sleep and relaxation

• Healthy skin and complexion

• Women's reproductive health and menstrual wellbeing

• Sexual vitality and reproductive wellbeing
  

Key Features

• Highest Grade (Mongra) — Only pure stigma tips, no yellow/white florets, for maximum potency.

• High Crocin Content — Crocin gives saffron its rich golden-red color; Mongra has among the highest concentrations of any saffron grade.

• Intense Aroma & Flavour — Notes of honey, hay, and a subtle floral sweetness with earthy depth.

• 100% Pure, No Additives — No fillers, dyes, or preservatives.
  

Experience the aroma, taste, & health benefits of pure Kashmiri Mongra saffron in an easy to use, & pleasant infusion with raw organic honey.

How to use: Stir honey jar to incorporate saffron threads evenly. Stir in 1tsp in a cup of warm/hot (not boiling) water and enjoy.

Kashmiri Mongra saffron (Crocus sativus) has been revered as a medicinal botanical for thousands of years across Persian, Ayurvedic, Unani and Greco-Arab medicine. Traditionally regarded as warming, uplifting and restorative, saffron was used to support mood, the nervous system, digestion, circulation, reproductive health and sexual vitality. Ancient Persian physicians also described its use for sleep, pain, inflammation and cardiovascular health. Its key constituents - crocin, crocetin, safranal and picrocrocin - are now extensively studied for antioxidant, neuroprotective, anti-inflammatory, mood-supportive and cardiometabolic actions.

Raw Organic Australian Honey

Honey has been used as both food and medicine for thousands of years, with applications recorded in ancient Egyptian, Greek, Ayurvedic, Chinese and Persian traditions. Traditionally, honey was valued for digestive health, respiratory complaints, vitality, wound healing, inflammation and skin health. Its naturally occurring polyphenols, flavonoids, enzymes, organic acids and antioxidants contribute to its antimicrobial, antioxidant and soothing properties. Ancient physicians also used honey as a carrier for other botanicals, helping make it a natural medium for herbal preparations.

The Saffron & Honey Combination

Saffron infused into raw organic honey brings together two revered medicinal foods with thousands of years of traditional use. Saffron contributes its warming, uplifting and restorative qualities, while honey provides a naturally nourishing and soothing base rich in polyphenols and other bioactive compounds. Together, they create a luxurious traditional preparation associated with vitality, emotional wellbeing, digestive health, circulation, reproductive and sexual vitality, and overall nourishment - a modern expression of the ancient practice of combining potent botanicals with naturally nourishing foods.

A botanical blend inspired by traditional post-meal practices.

Created by a holistic nutritionist, this formula combines aromatic and warming spices; carom, fennel and cardamom in a digestive-focused formulation designed to use as a simple after-meal ritual.

How to use: Mix ½ tsp (2g) into half a cup of warm or hot water and take after meals. Alternatively, take the powder directly and follow with warm or hot water.

Carom Seeds

Carom (Trachyspermum ammi) has been used for centuries in Ayurvedic, Persian and South Asian medicine as a warming carminative and digestive herb. Traditionally, it was used for indigestion, trapped gas, abdominal fullness and bloating, particularly after meals. Its key constituent, thymol, contributes to its potent aromatic properties and has been studied for antimicrobial, antioxidant and gastrointestinal activity.

Fennel

Fennel (Foeniculum vulgare) has a long history in Ayurvedic, Persian, Greek and Mediterranean medicine, where it was valued as a gentle digestive and carminative botanical. Traditionally, fennel was used for flatulence, bloating, abdominal cramping and indigestion. Its volatile compounds, particularly anethole and fenchone, have demonstrated antispasmodic, antioxidant and gastrointestinal properties in research.

Cardamom

Cardamom (Elettaria cardamomum) has been treasured in Ayurvedic, Persian and Greco-Arab medicine as a warming aromatic digestive. Traditionally, it was used for indigestion, nausea, flatulence and abdominal discomfort, often alongside other digestive spices. Its constituents, including 1,8-cineole and α-terpinyl acetate, have been investigated for antioxidant, antimicrobial, anti-inflammatory and gastrointestinal effects.

The Combination

Together, carom, fennel and cardamom form a traditional digestive combination with complementary warming, aromatic and carminative properties. Their historical use centres around post-meal digestive discomfort, trapped gas, bloating, fullness and indigestion, making this combination particularly relevant to traditional digestive medicine.