Most sellers can't show you a number. We publish ours.
These are measured values from accredited laboratory analysis of our honey — not a badge we designed, and not a promise about what honey will do for you.
| Marker | Result | Method | What it tells you |
|---|---|---|---|
| Trehalulose | Verified | HPLC (Harmonised Methods of the International Honey Commission) | The rare disaccharide found almost exclusively in stingless bee honey. It is the compound researchers point to when studying why kelulut behaves differently from ordinary honey — and the marker that proves the honey is what the label says. We publish the figure for the batch you buy on request rather than a single headline number, because it varies harvest to harvest. |
| Antioxidant activity | 41.08% inhibition | DPPH radical-scavenging assay | A direct laboratory measure of how effectively the honey neutralises free radicals in vitro — an indicator of its bioactive richness. |
| Compliance baseline | MS 2683 | Malaysian Standard for kelulut honey | Our honey is tested against Malaysia's national standard for stingless bee honey, which sets the pass/fail floor for authenticity and purity. |
| Nutrition per 100 g | 382 kcal | Declared nutrition panel | Carbohydrates 82.5 g · Protein 0.5 g · Fat 0 g. Per 10 g serving: 38.2 kcal, carbohydrates 8.25 g, protein 0.05 g. |
Results refer to the tested batch only. Ask us for the full certificate of analysis — we'd rather you read it than take our word for it. Nothing on this page is a medical or health claim; these are composition figures, described as measurements.
Kelulut vs ordinary honey
Stingless bees are a different insect making a different substance in a different way. The gap shows up in the yield, the chemistry and the taste.
| Attribute | Ordinary honeybee honey | Honey Ritual kelulut honey |
|---|---|---|
| The bee | Apis mellifera — stinging honeybee | Stingless bee (kelulut), smaller than a grain of rice |
| Nest structure | Wax comb | Resin storage pots |
| Approx. yield per hive | Up to ~80 kg per year | Roughly 1 kg per year |
| Signature sugar | Fructose and glucose | Trehalulose, verified by HPLC |
| Taste | Predominantly sweet | Sweet-and-tangy, layered, distinctly sour finish |
| Texture | Thick; often crystallises | Naturally more fluid; higher moisture |
| Quality language | Usually none beyond "pure" or "raw" | UKF grade, batch code and lab report |
Yield figures are widely cited industry approximations and vary by species, season and region.