घर मौरी
Our story
Ghar Mauri brings together the warmth of home and the sweetness of nature. Rooted in a Nepalese identity, our brand celebrates the relationship between people, bees, and the natural world.
The name says it plainly: घर means home and मौरी means honeybee.
Follow the honey: from the mountains, to the hive, to your home.
Chapter 1
The mountains
In our markPeaks rise behind the roof, placing the brand in the landscape it comes from.
Nepal climbs from lowland plains to Himalayan cliffs in a short distance. What bees find to eat changes with altitude and season, and the honey changes with it.
- plant species in flower for bees in April and in December, in one mid-hill district
- 104 and 11
- spring (March–May) and autumn (September–November) in that district
- 2 flows a year
- when chiuri honey is harvested in one Makwanpur village
- Nov–Mar
- the highest height reported for a honey bee in Nepal, the Himalayan giant honey bee
- 4,200 m
Sources: Neupane et al. 2024; Kathmandu Post, Feb 2025; Dialogue Earth, 2022
Chapter 2
The hive
In our markA golden hive and a single bee, sheltered under the roof, say honey at a glance.
Making honey is the bees’ work. People take it from the comb and look after it. This is the path honey takes from nectar to jar, in general.
Step 1: Bees gather nectar
In generalHoney begins as nectar from flowers, or as sweet secretions from living parts of plants. The bees collect it and mix in substances of their own.
Source: Codex STAN 12-1981
Step 2: The honey ripens in the comb
In generalThe bees deposit it in the comb, dry it, and leave it to ripen and mature. Water content matters: the international standard allows most honeys no more than 20% moisture.
Source: Codex STAN 12-1981
Step 3: Honey is taken from the comb
In generalThe standard names three ways: extracted (spun out of uncapped combs), pressed, or drained. On Nepal’s cliffs, Gurung hunters take wild honey twice a year, in spring and autumn, using ropes, ladders and smoke.
Sources: Codex STAN 12-1981; Dialogue Earth, 2022; Kathmandu Post, May 2023
Step 4: Straining and filtering
In generalLarger processors usually warm the honey, strain it and filter it. The standard allows this, but pollen may not be taken out except where unavoidable, and honey filtered so that significant pollen is removed must be labelled “filtered honey”.
Step 5: Care with heat
In generalHoney must not be heated or processed so much that its composition changes or its quality is impaired. Laboratories look for heat damage by measuring HMF and enzyme (diastase) activity.
Source: Codex STAN 12-1981
Chapter 3
Home
In our markA traditional Nepalese roofline stands for home, hospitality and trust.
Honey is a household staple. We want it to feel familiar, welcoming and easy to buy.
Step 6: Into the jar
In generalA jar sold simply as “honey” must not have anything added to it. A place or flower name on the label may be used only if the honey really comes from there.
Source: Codex STAN 12-1981
Step 7: On your table
In generalHoney crystallises naturally as it sits, depending on temperature and its glucose and fructose balance. Crystals are normal.
Source: KALRO hive products manual