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Blue Matcha

Blue Matcha

💙 Blue Matcha Crafted from finely milled Butterfly Pea flowers, this vibrant cerulean powder dissolves into a smooth, earthy brew that's as breathtaking to look at as it is to drink. Packed with antioxidants and completely caffeine-free, it's the ritual upgrade your mornings have been waiting for.

$ 42.00 $ 42.00 $ 1,499.00
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Vanilla Bean Honey — Meyush
Whole-Bean Infusion · Kerala Vanilla

Vanilla Bean Honey

Raw honey, slow-steeped for weeks with whole Kerala vanilla pods — split, scraped, and left in the jar. What settles at the bottom is real bean, not flavouring.

What People Say
🍮 Tastes like custard 🫙 Real flecks, not syrup 🥐 Bakery in a jar 🔥 Warm & rounded ☕ Made my coffee 🌾 No fake vanillin 🎁 Gift-worthy 😍 Addictive 💛 Rich, not sickly 🤎 Deep amber
Sensory Profile

What's Actually In The Jar

Hover or tap each card to discover more.

🤎
Colour
Deep Amber, Dark Flecks
Darker than our wildflower honeys, with visible dark specks of real vanilla seed suspended and settled near the base.
👅
Taste
Custardy, Warm, Faint Caramel
Rounder and less sharp than vanilla extract — the honey's own floral sweetness carries the bean instead of masking it.
🫙
Texture
Thick Pour · Slow Crystallising
Behaves like a raw multifloral honey — may soften into a fine, spreadable crystal over months. A gentle warm-water bath brings it back.
🌬️
Aroma
Bakery-Warm, Slightly Smoky
Whole-pod vanilla carries smoky, woody notes alongside the sweetness — extract alone can't replicate this depth.
Why Whole-Bean Infusion

Steeped With The Pod, Not Just The Flavour

Every advantage of Vanilla Bean Honey — backed by what's actually in the jar.

🫛

Whole Pods, Not Extract

We split and scrape real Kerala vanilla pods directly into raw honey — no alcohol-based extract, no flavour concentrate, no shortcuts.

⏳

Weeks-Long Cold Steep

The honey sits with the split pods for several weeks at room temperature, slowly pulling out vanillin and aromatic oils without any heat.

🌾

Kerala-Grown, Farmer-Traced

Vanilla is one of India's most labour-intensive crops — each flower is hand-pollinated. Sourcing from Kerala growers keeps that value with the farmer.

🔬

Raw & Enzyme-Rich Base

The honey itself is never heated above 45°C, so the enzymes and antioxidants naturally present in raw honey stay fully intact.

🧪

No Synthetic Vanillin

Most "vanilla honey" on shelves is flavoured with lab-made vanillin. Ours gets every note of sweetness from the actual bean.

✅

Flecks Are The Proof

The dark specks at the bottom of the jar are literal vanilla seeds — visible evidence of real bean, not a marketing claim.

Full Transparency

What's In It. What's Not.

✅ What's In Every Jar

  • 🍯 Raw single-origin honey base
  • 🫛 Whole, split Kerala vanilla pods, steeped
  • 🖤 Real vanilla seed flecks
  • 📍 Farmer-traced vanilla source
  • 💛 Never blended, never diluted

🚫 What's Never In A Jar

  • ❌ Synthetic or lab-made vanillin
  • ❌ Alcohol-based vanilla extract
  • ❌ Sugar syrup or adulterants
  • ❌ Artificial colours or thickeners
  • ❌ Heat above 45°C
The Science

Why It Works

Tap any card for detail.

🫛 Steeping vs. Extracting

Extract pulls vanillin out using alcohol, isolating just the flavour compound. Steeping leaves the whole pod's oils, seeds, and aromatics suspended in the honey itself — a fuller, rounder result.

🖤 Why The Flecks Settle

Vanilla seeds are denser than honey, so over time they drift toward the base of the jar. A settled layer of dark specks is a good sign — it means the bean was never filtered out.

🌡️ The 45°C Rule

Heating honey above 45°C destroys enzymes and reduces antioxidant content. We never do it, even during infusion — the pods steep at room temperature only.

🌿 Why Kerala Vanilla

Vanilla is an orchid vine that needs humid, tropical shade — conditions the Western Ghats region shares with the crop's native climate. Each flower is hand-pollinated by farmers within a single day of blooming.

How To Enjoy It

Pairing Rituals

Vanilla Bean Honey works anywhere you'd normally reach for extract or syrup — here's where it earns its place.

☕

Stirred Into Coffee

A spoon replaces vanilla syrup entirely — no artificial sweetness, just warmth and depth.

🥞

Over Pancakes or Waffles

The custardy notes make maple syrup feel one-dimensional by comparison.

🧁

As A Baking Swap

Use in place of vanilla extract in batters and doughs — start with half the quantity, since the honey also adds sweetness.

🍨

Over Vanilla Ice Cream

Doubling down on vanilla sounds redundant until you try it — the honey adds a warm, caramel-edged finish.

🥛

In Warm Milk Before Bed

A nightly ritual in the making — dissolves easily and turns plain milk into something worth waiting for.

🥄

Straight Off The Spoon

Scoop past the honey to catch the settled flecks — that's where the flavour is most concentrated.

Customer Voices

What They're Saying

🍮 Custard-like 🫙 You can see the beans 🥐 Bakery smell 🤎 Deep flavour 👑 Feels premium ☕ My coffee ritual now 🎁 Sent it to my sister 💎 Worth the price
★★★★★

"I stopped buying vanilla syrup for my coffee entirely. This does the job better and I can actually see real vanilla seeds when I scoop it out."

Ananya D. · Bangalore
★★★★★

"Used it in a batch of cookies instead of extract. My kitchen smelled like a bakery for an hour. Genuinely didn't expect honey to pull that off."

Rohan V. · Pune
★★★★★

"Every other 'vanilla honey' I've had tastes like flavoured sugar. This one tastes like an actual bean was involved, because it was."

Sana K. · Hyderabad
Questions

About Vanilla Bean Honey

Those are real vanilla seeds. During infusion we split whole pods and leave them in the honey, so tiny seeds naturally settle toward the base over time. It's a sign the vanilla is whole-bean, not extract — give the jar a gentle stir if you want them mixed through.
No. We steep whole, split Kerala vanilla pods directly in raw honey for several weeks. There's no alcohol-based extract, no synthetic vanillin, and no added flavouring — the vanilla taste comes entirely from the bean itself.
Start with about half the amount the recipe calls for, since the honey also brings its own sweetness and moisture. Adjust to taste from there — most bakers land close to a 1:2 ratio (honey:extract called for).
Room temperature, lid tightly closed, away from direct sunlight. Do not refrigerate — cold speeds up crystallisation. If it firms up over time, stand the jar in warm (not boiling) water for a few minutes to loosen it back up.
Unopened and stored correctly, it keeps well for up to 18 months — raw honey itself doesn't really spoil. For the fullest vanilla aroma, we'd recommend using it within 6 months of opening, since the bean notes soften slightly over time.

Real bean. Real flecks.
Nothing to fake here.

Vanilla Bean Honey is made in small batches, limited by how much whole vanilla our Kerala growers can hand-pollinate each season.