Kamahi is a common tree found in many of New Zealand's rugged native forests, and is an excellent source of honey. It has a distinctive, full-bodied complexity of flavor preferred by many honey connoisseurs.

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Airborne Kamahi Honey ...

Kamahi is a common tree found in many of New Zealand's rugged native forests, and is an excellent source of honey. The creamy colored flowers are very attractive to bees and bloom in abundance throughout the Spring producing a light amber honey with a distinctive, full-bodied complexity of flavor preferred by many honey connoisseurs.

Kamahi honey has traditionally been one of New Zealand's most under rated honeys. While it is produced in both the North and South Islands, most Kamahi honey is produced on the West Coast of the South Island. Here Kamahi trees (Weinmannia racemosa) form a significant part of the forest canopy, growing to around 25 metres at maturity.

Prior to market differentiation of different honey types facilitated by our in house laboratory, Kamahi honey was extracted as the main Spring honey type and little effort was made to separate other honey types. One of these is Quintinea (Quintinea acutifolia), a honey with a very bitter aftertaste. It is likely that this honey type is the source of Kamahi's early reputation of a poor honey type. Our laboratory techniques enable us to separate this flavor profile from the good quality Kamahi honeys we select to represent this excellent honey.

While quite a strong flavored honey, Kamahi is in fact a honey with very complex flavours and after tones that send honey gourmets into paroxysms of delight. Cooking and baking recipes, where it is desirable to have an identifiable honey flavor, benefit immensely from these flavor sensations.

Towhai (W. silvicola also known as Towhero), is another close relative of kamahi found only in the North Island. The two honeys are similar but flowering for kamahi is late October to December, while Towhai flowers later into Summer (Dec to Feb in the Southern Hemisphere).

Color ...

Kamahi averages 39mm on the Pfund Scale with a standard deviation of 8.5mm. It has a more yellow hue than the Pfund grader standard.

Sugar Profile

Kamahi has a lower than average fructose level (34.7%) and a (Glucose-Water)/Fructose ratio of 0.343 putting it in the middle of normal for crystallizing speed. Empirically however Kamahi tends to crystallize faster than average (for New Zealand honey types) and we pack it as a creamed honey for this reason.

Nutrition Information

Enjoy it on hot buttered toast!!

Please note that we unfortunately can not ship Honey to the following countries: