Currently what we have now is a range of kelulut honey varieties produced by Heterotrigona itama and Geniotrigona thoracica. The honey is sourced mostly in the east coast of peninsular because we believe that there are many sources of wild food available in the area. The biodiversity in Malaysia has reduced to a certain number but yet this is the area where civilisation is difficult to carry because the people lives still depend on traditional jobs such as honey hunting, fishing and wild herbs finding.
Our kelulut taste varies from sourish-sweet to bitter and sour. However, because the honey is natural, we have not found one yet which we do not like the taste. It does not taste like your normal honey, it is an acquired taste for some, maybe due to the shock of its bitter and sourness, but in the end, many find it is a remarkable taste of honey and better yet it is packed with many health benefits.
There are so many researches have been done on kelulut but the one that we like and most recent is the one which researched on the ability of the honey to have the highest reducing sugar effect in your blood system. In the research, they found that kelulut Malaysia thanks to the our available of pollens in abundance, it has the highest amount of trehalulose - natural sucrose isomer. More information in available at the research link, please click above if you would like to find out more.
Kelulut honey hives are weird looking pods which is made of resins and pollens. That is the interesting part, because then the honey is infused in the pods with the benefits of the pollens which is then to say why kelulut is powerful and known as "the best" honey.
Just in case you are wondering what is the difference between Itama and Thoracica, I will share you the video of the two types of Trigona on our trip not long ago to the east coast.