What is Organic Honey?
Organic Honey is when the flowers that the bees get the nectar from has not been sprayed with chemicals. As long as beekeepers control where the bees go, they’ll know that they’re getting honey from organic flowers. Except it’s impossible to always know where bees go because they usually fly up to 2 miles (5 km) to look for flowers that are producing enough nectar for harvesting. If they need to, they can fly up to 5 miles (8 km). So that means some quality assurance inspector needs to know for sure that all the flowers for a 2- to 5-mile radius all around the beehive are indeed organic.

The Organic Honey is an adequate source of vitamins, minerals and antioxidants and may help treat several health concerns.

Honey is a sweet food made by bees from the flowers’ nectar and it is the only food that includes all the substances necessary to sustain life, including enzymes, vitamins, minerals, and an antioxidant associated with improved brain functioning.

Honey is also the only food that doesn’t spoil. It crystallizes in couple of months after harvest, but this is a natural process and it doesn’t alter its properties.

Honey bees collect the nectar from blossoms and put it in their special stomach. On the way back to the hive, they add invertase, an enzyme synthesized by the body of bee, and other digestive acids. They ingest and regurgitate the nectar many times, until it is partially digested. The bees work together as a group, and do the regurgitation and digestion until the product reaches a certain quality. Then the bees store the honey in honeycomb cells and left them unsealed.

The resulted honey is still very high in water and natural yeasts, but the bees don’t let it to ferment. They fan their wings and create a strong draft across the honeycomb, which enhances evaporation of water from the nectar. This evaporation raises the sugar concentration and prevents fermentation. The honeycomb cells are then sealed.

The bees produce honey as a food and energy source during winter or cold weather when fresh food is hard to find. Beekeepers harvest the honey in autumn, leaving enough for bees to survive during winter.

The Hive:
The most synchronized and synergetic society, the bees are the musketeers of the hive, they are “all for one and one for all”! It’s a feminist society as most of the colony is made of females. The queen mates with several males, only once, and after that they are able to lay 2000 eggs daily. They can be fertilized eggs which will turn into worker bees unable to reproduce, and unfertilized eggs which will turn into males, which will be on stand-by the whole summer, for mating a virgin queen, and then dying (with dignity!). The others are simply expelled from the hive during winter. And they don’t even possess a stinger and bees don’t bring contaminated nectar into the hive.

Standards & Conditions:

There are set of Standards & Conditions that must be fulfilled in order to certify honey as an “Organic Honey”, they are

Organic Honey vs Regular Honey:

Regular honey may imply:

Raw organic honey
Refers to crude honey immediately taken out of the combs’ cells. It is not pure, it may contain rough particles of pollen, dead bees, legs, wings, hunks of wax and other impurities. This is why it can be strained with a fine mesh bag to remove these impurities. It must:

Benefits of Organic Honey:
With one delicious super food, you can simultaneously prevent topical infection, enhance athletic performance, soothe a troubled digestive system and relieve a sore throat. Sweet and powerful, the unprocessed, organic form of honey is an adequate source of vitamins, minerals and antioxidants and may help treat several health concerns.

Antibacterial Properties: Honey is used as a treatment for infected wounds and ulcers. Unprocessed honey contains hydrogen peroxide as well as phenolic acids which help remove various bacteria from topical injury. Raw honey’s antimicrobial agents make it an ideal natural infection-fighter and rapid healer.

Antioxidant power: Honey is also a potent antioxidant, fighting the build-up of low density lipoprotein or bad cholesterol in the arteries and harmful free radicals. Free radicals are responsible for premature ageing, cancer and tissue damage.

Digestion and Immunity: Honey is rich with bifid bacteria, a group of bacteria associated with digestive and immune health. An effective probiotic, raw honey stimulates bifid bacteria growth in the intestine. Honey is natural immune enhancer and anti-inflammatory agent and may help fight cancer. Local honey is known to preserve health when the pollen count is high.

Healthy Sweetener: It can be used as a substitute for sugar in many foods and drinks. It contains about 69% glucose and fructose, enabling it to be used as a sweetener which is far better for your overall health than normal white sugar.

Weight Loss: though it has more calories than sugar when consumed with warm water, honey helps in digesting the fat stored in your body. Similarly, honey with lemon juice or cinnamon helps in reducing weight.

Boosts energy: honey contains about 64 calories per tablespoon. Therefore, it is used by many people as a source of energy. On the other hand, one tablespoon of sugar will give you about 15 calories. Furthermore, the carbohydrates in it can be easily converted into glucose, since it is very simple for the body to digest this pure and natural substance.

Improves Athletic Performance: honey is an excellent ergogenic aid and helps in boosting the performance of athletes. It is a great way to maintain blood sugar levels, muscle recuperation, and glycogen restoration after a workout, as well as regulate the amount of insulin in the body.

Skin Care: Milk and Honey are often served together since both of these ingredients help in creating smooth and beautiful skin.

Types of Honey we sell:

1. Eucalyptus Honey
2. Rock Honey
3. Lychee Honey
4. Multifloral Honey
5. Natural Honey
6. Forest Honey
7. Kashmiri White Honey
8. Jamun Honey
9. Indian Laurel Honey
10. Sidr Honey


Honey Nutrition Facts

Composition Nutrition Values


304 KCAL


Average amount in 100g of honey



17.1 g

(12.2-22.9 g)

Carohydrates (total)



38.5 g

(25.2-44.4 g)



(24.6-36.9 g)


7.20 g

(1.70-11.8 g)


1.50 g

(0.50-2.90 g)

Proteins, amino acids, vitamins, and minerals

0.50 g


Amount in 100g of honey



< 0.006 mg

1.5 mg


< 0.06 mg

1.7 mg


< 0.36 mg

20.0 mg

Pantothenic Acid

< 0.11 mg

10.0 mg

Pyridoxine (B6)

0.32 mg

2.0 mg

Ascorbicaciad (C)

22-2.4 mg

60.0 mg



4.4-9.20 mg

1000.0 mg


0.003-0.10 mg

2.0 mg


0.006-1.5 mg

18.0 mg


1.2-3.50 mg

400.0 mg


0.02-0.4 mg


1.9-6.30 mg

1000.0 mg


13.2-168 mg


0.07-7.60 mg


0.03-0.4 mg

15.0 mg

Equilibrium between ambient RH and water content of honey

A 2Milk

The primary group of milk proteins are the caseins. A1 and A2 are the two primary types of beta-casein (beta-casein is one of the three major casein proteins) present in milk.

A2 milk has been designed to be easier to digest and healthier than other cow's milk on the market.

Currently, A2 milk is being marketed as a healthier choice than regular milk. It is claimed to have several health benefits and to be easier to digest for people who are lactose intolerant. However, not all scientists agree that A2 milk is better for health.

India Green Organics supplies A2 milk as per the requirements.

Tender Coconet


Coconut water refers to the liquid endosperm of a tender coconut at an age of approximately 9 months from time of pollination, the period before the solid endosperm or white meat forms. It is a pure and nutritious beverage in the natural state. The coconut husk is an excellent package for the water which contains sugars, minerals, amino acids and vitamins.

Tender coconut water is a natural source of electrolytes, minerals, vitamins, complex carbohydrates, Amino acids and other nutrients. The natural carbohydrate content is between 4-5% of the liquid solution. This make coconut water particularly suitable for the burgeoning sports drink market. According to Sports Science Institute (USA), sports drinks containing under 5% carbohydrates are likely to provide benefits, while those exceeding 10% carbohydrate content, like most soft drinks are associated with abdominal cramps, nausea and diarrhea.

Isotonic and bacetriologically sterile properties of fresh coconut water, straight out of the nut, promoted its use as a direct plasma replacement by military forces in the Asian theatre of combat during World War II.

It has caloric value of 17.4 per 100gm. "It is unctuous, sweet, increasing semen, promoting digestion and clearing the urinary path," says Ayurveda on tender coconut water (TWC).

Numerous medicinal properties of tender coconut water reported are:-
1. Good for feeding infants suffering from intestinal disturbances.

2. Oral rehydration medium

3. Contains organic compounds possessing growth promoting properties

4. Keeps the body cool

5. Application on the body prevents prickly heat and summer boils and subsides the rashes caused by small pox, chicken pox, measles, etc.

6. Kills intestinal worms

7. Presence of saline and albumen makes it a good drink in cholera cases

8. Checks urinary infections.

9. Excellent tonic for the old and sick

10. Cures malnourishment.

11. Diuretic

12. Effective in the treatment of kidney and urethral stones

13. Can be injected intravenously in emergency case.

14. Found as blood plasma substitute because it is sterile, does not produce heat, does not destroy red blood cells and is readily accepted by the body.

15. Aids the quick absorption of the drugs and makes their peak concentration in the blood easier by its electrolytic effect.

16. Urinary antiseptic and eliminates poisons in case of mineral poisoning.

"It’s a natural isotonic beverage with the same level of electrolytic balance as we have in our blood. It’s the fluid of life, so to speak," says Mr. Morton Satin, Chief of FAO’s Agricultural Industries and Post Harvest Management Service.

The major chemical constituents of coconut water are sugars and minerals and minor ones are fat and nitrogenous substances.
Average composition of tender coconut (per nut) (6-8 months old)










solids %










Yellow Dwarf









Orange Dwarf









Green Dwarf









Analysis of Mature and Tender Coconut Water

Mature Coconut Water

Tender Coconut Water

Total solids%



Reducing sugars %



Minerals %



Protein %



Fat %



Acidity mg %






Potassium mg%



Sodium mg%



Calcium mg%



Magnesium mg %



Phosphorous mg%



Iron mg%



Copper mg%



Source: Satyavati Krishnankutty (1987)

Sugars in the forms of glucose and fructose form an important constituent of the tender nut water. The concentration of sugars in the nut water steadily increases from about 1.5 per cent to about 5 - 5.5 per cent in the early months of maturation and then slowly falls reaching about 2 per cent at the stage of the full maturity of the nut. In the early stages of maturity sugars are in the form of glucose and fructose (reducing sugars) and sucrose (non-reducing sugar) appears only in later stages which increases with the maturity while the reducing sugars fall. In the fully mature nut approximately 90 per cent of the total sugars is sucrose.

Tender coconut water contains most of the minerals such as potassium, sodium, calcium, phosphorous, iron, copper, sulphur and chlorides. Among the minerals more than half is potassium the concentration of which is markedly influenced by potash manuring. Tender coconut water being rich in potassium and other minerals plays a major role to increase the urinary output.

Coconut water contains small amounts of protein. The percentage of arginine, alanine, cystine and serene in the protein of tender coconut water are higher than those in cow’s milk. Since it does not contain any complex protein the danger of producing shock to the patients is minimised.

Amino Acid Composition of Coconut Water 
(% of total protein)





Aspartic acid



0.97 - 1.17

Glutamic acid

9.76 - 14.5


1.95 - 2.05


1.95 - 4.18


1.95 - 4.57


1.21 - 4.12




0.59 - 0.91


2.83 - 3.00

Source: Pradera et al, 1942

Tender coconut water contains both ascorbic acid and vitamins of B group. The concentration of ascorbic acid ranges from 2.2 to 3.7mg per ml, which gradually diminishes as the kernel surrounding the water begins to harden.

Vitamins of B Group in Coconut Water

Nicotinic acid

0.64 microgram / ml

Pantothenic acid

0.52 ,,


0.02 ,,


< 0.01 ,,

Folic acid

0.003 ,,


Trace ,,


Trace ,,

Source: The Wealth of India (1950)

Minimal Processing of Tender coconut water
Perishability of tender coconut is relatively high and once the tender coconuts are detached from the bunches its natural freshness will get lost within 24 to 36 hours even under refrigerated conditions unless treated scientifically. The bulkiness of tender coconut is due to the husk which accounts for two-third of the volume of tender nut.

Handling of tender coconuts will be easy if a major part of the husk is removed. But, when partial removal of husk is done the colour of the nut will be changed to brown thereby reducing the attractiveness of the nut. Technologies for minimal processing of tender coconut have been developed for retaining the flavour and to prevent discolouration. The technology for minimal processing of tender coconut developed by Kerala Agricultural University (KAU) involves dipping partially dehusked tender coconut in a solution of 0.50% citric acid and 0.50% potassium metabisulphate for three minutes. The product can be stored up to 24 days in refrigerated condition at 5-7 degree centigrade. By using this process, tender coconut can be transported to distant place served chilled like any other soft drink. Optimized uniform size facilitates using of plastic crates and insulated chill boxes for transporting and storage.

Preservation and Packing Tender coconut water in pouches/ aluminium cans
The Coconut Development Board in collaboration with Defence Food Research Laboratory, Mysore has developed the technology for packing tender coconut water in pouches/ aluminium cans with shelf life of more than six months under normal ambience condition and 12 months under refrigerated condition. The process involves collection of tender coconut water under hygienic conditions, up gradation and pasteurization, filtration and packaging either in Bottles or cans as the case may be. Additives such as nissin and sweeteners will be added to the product.

Snow ball tender nut
Snow ball tender nut is a tender coconut without husk, shell and testa which is ball shaped and white in colour. Coconut of 8 month old is more suitable for making SBTN in which there is no decrease in quantity of tender water and the kernel is sufficiently soft. The process has been developed for making the SBTN. Important steps involved in the process are dehusking of the nut, making groove in the shell and scooping of the tender kernel in ball shape without breakage by using a scooping tool. The groove has to make by using a machine which is under the progress of development.


India Green Organics specializes in Cold pressed oil which would be very much helpfulIn today’s world.

Extracting oil through cold-pressing involves crushing the seed or nut and forcing outthe oil. Presses come in a range of sizes, from small sizes for home use to hugecommercial presses. The seeds are dropped inside a cylinder that contains a rotatingscrew. This screw grinds and crushes the seeds until the oil is extracted. Small holes inthe bottom of the cylinder allow the oil to escape into a collection container. Althoughsome heat is generated through friction as the screw breaks down the seeds, it’s usuallynot enough heat to damage the oil.

Cold pressed retain healthy antioxidants that are otherwise damaged by being exposedto heat. Most cold pressed oils are rich in vitamin E, which has anti-inflammatory andhealing properties. They are also rich sources of oleic acid that help boost your immunesystem.



taste, enticing ara, and its high smoke point, which makes it ideal for high-heat cooking.

Grass-fed Organic Ghee is made from the milk of pastured cows, fed on fresh green grass in spring thru fall. No GMOs, no added salt, no preservatives, no Trans Fats, no colors or dyes, no MSG, no flavor enhancers. The one and only ingredient is milk, with absolutely nothing else added to it

Grass Fed Organic Ghee: A Healthy Alternative to Butter
Our organic Indian ghee is made using grass fed cow's milk. We don't add salt, preservatives, trans fats, dyes, colors, or anything else to our ghee. The only ingredient in our ghee is non-homogenized milk.

Grass fed organic ghee offers all the wonderful flavors of butter, but with the shelf life of cooking oils. Ghee is gluten-free and provides healthy fats, a variety of practical cooking applications, and the buttery taste you love on your favorite foods. Ghee is highly potent so a little bit goes a long way, making it last longer than an equivalent quantity of butter. Bake, fry, saute, and change your diet for the better today with organic Indian ghee from Pure Indian Foods!

How to use ghee:
Snacks and Appetizers
• Toss into fresh popped popcorn or make your own: Melt ghee, add salt and popcorn, pop until done.
• Mix with good quality coarse sea salt (like Celtic Sea Salt®). Add chives and spread over pita bread.
• Mix with nut butters such as almond, peanut, cashew and others for an amazing dip for apples and other fruits.
• Stir-fry minced fresh garlic in ghee and pour over fresh hot bread.
• Saute garlic in ghee and use it to make out-of-this-world hummus.
• Spread over whole grain crackers; top with cheese.

Main courses and Soups
• Stir into piping hot soup just before serving.
• Drizzle over fish, lobster, scallops, and crab.
• Stir into hot bean dishes such as Hoppin John, or Pasta e Fagioli.
• Stir into hot daal (Indian lentil soup) before serving.
• Combine minced garlic with plenty of dried herbs such as thyme, rosemary, sage, and parsley. Add salt, pepper, and enough ghee to make an herb paste; rub into a chicken and roast until done – be sure to baste with pan juices!

Vegetable, Potato, and Grain Dishes
• Try it on hot rice - you'll never look back!
• Drizzle over fresh steamed veggies.
• Brush a layer over corn-on-the-cob.
• Stir fry greens such as kale, collards, and Swiss chard in ghee for great flavor and digestibility.
• Makes great flour and corn tortillas.
• Coat root vegetables with ghee, salt, and pepper; cover and roast at 425 F until tender.
• Ideal for Sauteing or caramelizing onions.
• Mash into hot baked potato, or stir into hot mashed potatoes.
• Rub ghee into the skins of potatoes or sweet potatoes; prick with a fork and bake at 400 F until tender.
• Saute mushrooms in ghee with a splash of wine and a pinch of salt for the best mushrooms ever!
• Spread over fresh hot Roti (Indian flat bread).
• Stir hot rice, quinoa, buckwheat, couscous or millet in hot ghee for 5 minutes; add liquid and cook as directed.
• Mash into baked potatoes with sour cream and chives.

• Mix 2 tsp ghee with 1 tsp carob powder and a few drops of agave nectar; spread over rice cakes for a quick gluten free dessert.
• Use in cakes and cookies; they'll taste great and keep fresh longer.
• Melt chocolate; add a spoonful of ghee and enough powdered sugar to make a glaze. Use for cakes, quick breads or cookies.
• Stir a tsp into hot pudding before cooling - fantastic!
• Saute sliced apples or pears in ghee; sprinkle on some raw sugar and cinnamon; top with ice cream or yogurt.
• Mix ghee and coconut oil; Saute bananas with brown sugar; top with cream or ice cream.

• Ghee is the secret to making perfect Hollandaise Sauce; it's a perfect butter substitute and it's easy to work with.
• Delicious in Bolognese Sauce as is or with olive oil.
• Mix 1/2 cup melted ghee with 1/2 cup olive oil; refrigerate in container with lid and use for Sauteing, spreading, and in sauces calling for olive oil.
• Simmer ghee, white wine, lemon juice, garlic, and a sprig of fresh thyme. Add salt and pour over cooked fish.

• Spread on toast, muffins and bagels - unlike cold butter, ghee spreads easily.
• Stir into oatmeal or cream of wheat just before serving.
• Scramble or fry eggs in ghee - they won't stick to the pan.
• Make a French-style omelet with ghee; it's firm and won’t turn brown like with butter.
• Use to Saute lean turkey bacon; works great, tastes great, and won't stick to the pan.
• Warm maple syrup with ghee; drizzle over hot blueberry, buttermilk, or buckwheat pancakes.
• Saute veggies such as onion, tomato, and mushrooms in ghee; whisk in beaten eggs and make a breakfast frittata.
• Make French toast; brown in ghee for great flavor!

Out of the ordinary
• Pack it up for traveling, camping, picnicking, and hiking - it's shelf-stable and doesn't need refrigeration.
• Massage into skin instead of lotion or massage oil; it keeps skin and joints supple.
• Keep lips moist: use ghee in place of lip balm.
• Rub ghee into cuticles to help keep nails in good shape.
• Enjoy straight out of the jar! :)
• Use in place of regular butter for Sauteing; it doesn't smoke or burn as easily.
• Use in dairy-free recipes; milk solids are removed from ghee during the clarification process.
• Use in place of vegetable oil for basting, Sauteing, and broiling.
• Use in place of butter for drizzling over veggies, toast, pancakes, waffles, grain dishes, fish, poultry, and meats.

Certified Organic Butter (Milk)
Store in a cool, dry, dark place for optimal flavor. Keep capped when not in use.

Servings per Container 74
Serving Size 1 Tsp (5g)

Amount per Serving
Calories 45
% Daily Value*
Total Fat 5g6%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 10mg3%
Sodium 0mg0%
Total Carbohydrates 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Includes 0g Added Sugars0%
Protein 0g
Vitamin D 0mcg0%
Calcium 0mg0%
Iron 0mg0%
Potassium 0mg0%
Vitamin A 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Sadasiva Nagar, Madipakkam, Chennai-600091

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