03/08/2025

ON SUNDAY August 3, 2025 theSunday Special XII

The stingless revolution Kelulut honey is Malaysia’s liquid gold – tangy, powerful and slowly stealing the spotlight in health aisles and village markets alike

Kelulut farming itself, known as meliponiculture, is becoming a popular side income source for the rural youth.”

N RW \RXU DYHUDJH GUL]]OH Because kelulut honey is so distinct in ÀDYRXU LW PD\ WDNH VRPH JHWWLQJ XVHG to. Those expecting the caramel notes of regular honey might be surprised by its sharpness. But once you adjust, its complexity becomes part of the charm – a little goes a long way. N XWULWLRQDOO\ LW R̆ HUV WUDFH PLQHUDOV like potassium, iron, magnesium and zinc – but what sets it apart is its antioxidant density. These compounds help neutralise free radicals, support cellular repair and may lower the risk of chronic diseases linked to inflammation and oxidative stress. Some studies have even examined its role in slowing the progression of diabetes-related complications, improving liver health, and promoting better skin. However, more human trials are still QHHGHG WR FRQ¿UP LWV ORQJ WHUP H̆ HFWV As with all healthy foods, moderation is key. It’s still sugar, albeit natural and slower to spike blood glucose compared to UH¿QHG YHUVLRQV %XW WDNHQ LQ VPDOO UHJX lar amounts, especially in the morning, it can be a potent addition to a wellness focused diet.

BY SIMON VELLA

W HEN most people think of honey, they picture thick golden syrup trick ling from a jar labelled Manuka, harvested from New Zealand’s misty forests and priced like luxury skincare. But hidden in Malaysia’s forests and kampung gardens is a quieter rival – darker, thinner, tangier and quite possibly, more powerful. It’s called kelulut honey, and it’s made not by your usual honeybee (Apis mel lifera) but by stingless bees from the Trigona genus – small, docile pollinators native to the tropics. These bees don’t sting, but what they lack in defence mechanisms, they make up for in chemical complexity. Their honey isn’t just sweet. It’s medicinal, acidic and layered in a way that regular honey simply isn’t. For years, it remained under the radar, harvested quietly from backyard hives or tree trunks in rural areas, often stored in makeshift containers such as coconut shells. It was used in traditional remedies, respected by those in the know, but rarely celebrated beyond village borders. Now, it’s undergoing a quiet transformation. From local farmers’ markets to boutique health shops in up-market Bangsar or Mont Kiara, kelulut honey is having a A W ¿UVW JODQFH kelulut honey doesn’t be have like regular honey. It’s less viscous, slightly sour and almost herbal in after taste. It’s often described as “fermented” or “vinegary”, but that’s just part of its natural fermentation process – the by-product of stingless bees storing nectar in tiny resinous pots rather than traditional wax combs. This fermentation is what gives kelulut honey its distinctive tang and enhanced an tioxidant content. Research has shown that it contains higher levels of polyphenols, moment – and it’s about time. W KDW PDNHV LW GL̆ HUHQW"

a tonic, or add it to herbal teas. But its growing appeal lies in how seamlessly it ¿WV LQWR PRGHUQ ZHOOQHVV URXWLQHV 6WLU LW into warm water with lemon, swirl it into yoghurt, or drizzle it over oats – and you’ve got a morning ritual that feels both rooted DQG UH¿QHG Small-scale beekeepers have started branding their honey with sleek packag LQJ R̆ HULQJ VLQJOH RULJLQ RSWLRQV IURP highland forests, coastal villages and even urban gardens. Kelulut farming, also known as meliponiculture, is becoming a popular side income source, especially among rural youth seeking to balance tra dition with entrepreneurship. According to the Malaysian Agricul tural Research and Development Institute (MARDI), the number of stingless bee keepers has increased steadily over the SDVW ¿YH \HDUV GULYHQ E\ ULVLQJ GHPDQG and government support. Beekeeping kits and training programmes are helping new entrants get started while researchers are working on quality standards to ensure purity and authenticity.

ÀDYRQRLGV DQG DQWLEDFWHULDO FRPSRXQGV than its commercial counterparts – and without the need for high processing or additives. A 2022 study published in the Journal of Apicultural Research found that kelulut KRQH\ PD\ R̆ HU VWURQJHU DQWLPLFURELDO H̆ HFWV WKDQ 0DQXND KRQH\ LQ FHUWDLQ FRQ texts, especially when used in wound KHDOLQJ DQG LQÀDPPDWLRQ PDQDJHPHQW Closer to home, researchers from Univer siti Sains Malaysia and Universiti Putra Malaysia have explored its potential to boost immunity, regulate blood sugar and support gut health. It’s not surprising, then, that it’s increas ingly promoted as a “functional food” – a term used for everyday ingredients that R̆ HU PHDVXUDEOH KHDOWK EHQH¿WV EH\RQG basic nutrition. F URP IRUHVW ÀRRU WR EUHDNIDVW WDEOH In traditional Malay households, kelulut honey was often taken by a spoonful in the morning to “warm the body” and prevent colds. Some still mix it with lime juice as

As with all health foods, moderation is key. It’s still sugar, albeit natural and slower to spike blood glucose compared

to refined versions.”

A ORFDO JHP ZRUWK SUHVHUYLQJ Beyond its nutritional buzz, kelulut honey represents something larger – a chance to appreciate and protect Malaysia’s native biodiversity. Stingless bees are not just honey producers; they’re essential pol linators for many tropical crops and forest plants. Supporting kelulut honey produc tion also means supporting ecosystems and sustainable farming practices. It’s a rare intersection of tradition, ecol ogy and modern science – all bottled into one dark, tangy liquid. Unlike imported honey with questionable origin labels or high carbon footprints, kelulut is home grown and traceable, mainly when sourced GLUHFWO\ IURP FHUWL¿HG ORFDO EHHNHHSHUV

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