Honey, Ginger and Tulsi Syrup Blend

Honey, Ginger and Tulsi Syrup Blend

Honey base with Zingiber officinale rhizome and Ocimum tenuiflorum leaf

A honey-based syrup carrying ginger rhizome and tulsi leaf, supplied in bulk for filling or as finished bottles. Honey is a bee product, so the blend is vegetarian but not vegan.

Specifications

CompositionHoney base with ginger (Zingiber officinale Roscoe, rhizome) and tulsi (Ocimum tenuiflorum L., leaf) as juice, decoction or standardised extract; ratios to brief
Botanical identity - gingerZingiber officinale Roscoe, Zingiberaceae; rhizome. 6-gingerol used as the HPLC marker for extract input
Botanical identity - tulsiOcimum tenuiflorum L. (syn. Ocimum sanctum L.), Lamiaceae; leaf. Rama green-leaf type runs higher in eugenol, Krishna purple-leaf richer in ursolic acid
Tulsi standardisationTriterpene acids (ursolic plus oleanolic) are the usual assay: leaf powder from about 0.5% upward, standardised extracts typically 2.5-5%
Honey compositional limitsFSSAI: moisture max 20%, total reducing sugars min 65%, sucrose max 5%, fructose/glucose ratio 0.95-1.20
Honey HMF limitMax 80 mg/kg under the Indian tropical limit; Codex CXS 12-1981 sets 40 mg/kg for non-tropical honey - name the destination limit at order
Honey authenticity testingC4 sugar by stable carbon isotope ratio analysis (significant at or above 7%), foreign oligosaccharides, and the specific marker for rice syrup (2-AFGP)
Appearance and odourAmber to dark amber viscous syrup, characteristic honey and ginger aroma with a warm, faintly clove-like tulsi note
SolubilityMiscible with water in all proportions; disperses readily in warm water and in fruit or herbal beverage bases
Diet statusContains honey, a bee product: vegetarian but NOT vegan. No bovine, porcine, fish or crustacean material used at any stage
Allergen statusNo milk, egg, soy, gluten, fish, crustacean or tree nut in the base recipe; any added flavour, colour or preservative is declared on the specification
Infant advisoryHoney-containing products should not be given to infants under 12 months; FDA, CDC and AAP advise against honey for under-ones (Clostridium botulinum spores)
Storage and shelf lifeSet on the agreed specification and supported by stability data; store sealed below 25 C, away from direct light and heat
HS code2106.90.99 (India 21069099) as a food preparation; pure natural honey on its own would be 0409.00.00
This is a compounded syrup, not a single ingredient, and it is specified as one. The base is natural honey; the botanicals are ginger (Zingiber officinale Roscoe, Zingiberaceae, rhizome) and tulsi or holy basil (Ocimum tenuiflorum L., synonym Ocimum sanctum L., Lamiaceae, leaf). Ginger is carried as fresh juice, aqueous decoction or a standardised extract assayed on 6-gingerol by HPLC. Tulsi is carried as leaf decoction or standardised extract; the usual assay is triterpene acids (ursolic plus oleanolic), with leaf powder from around 0.5 per cent upward and standardised extracts commonly at 2.5 to 5 per cent. Chemotype matters when you set the aroma profile: the Rama green-leaf type runs higher in eugenol, the Krishna purple-leaf type richer in ursolic acid. The honey base is where most of the commercial risk sits, so it is tested hard. Indian compositional limits are moisture not above 20 per cent, total reducing sugars not below 65 per cent, sucrose not above 5 per cent and a fructose-to-glucose ratio of 0.95 to 1.20. Hydroxymethylfurfural is limited to 80 mg/kg under the Indian tropical limit, against 40 mg/kg in Codex CXS 12-1981 for non-tropical honey, so the destination limit needs naming at order. Authenticity work covers C4 sugar by stable carbon isotope ratio analysis, which India treats as significant at or above 7 per cent, foreign oligosaccharides for starch-syrup detection, and the specific marker for rice syrup (2-acetylfuran-3-glucopyranoside), reinstated by FSSAI in 2020. Trace marker for rice syrup and NMR profiling sit outside the current FSSAI standard but can be run on request. Declare the origin honestly downstream: honey is a bee product, which makes the blend vegetarian but not vegan, and no bovine, porcine, fish or crustacean material is used at any stage. The base recipe carries no milk, egg, soy, gluten, fish, crustacean or tree nut. One safety point belongs on every pack: honey-containing products should not be given to infants under 12 months, following FDA, CDC and American Academy of Pediatrics advice on Clostridium botulinum spores in honey. Buyers selling into India should also check the current Schedule IV botanical list and daily usage limits under the FSSAI health supplements and nutraceuticals regulations. Thovek supplies composition and analytical data only, with no therapeutic representation.

Applications

Herbal wellness syrupsBulk syrup for fillingHerbal beverage concentratesHoney lozenge centre fillFunctional shot formatsAyurvedic private-label linesHot-drink and tea premixesStick-pack syrup dosing

Available grades

Food grade. Honey base can be multifloral, mustard, litchi or contract single-origin, raw and unheated or gently processed to protect HMF. Botanicals supplied as fresh juice, aqueous decoction or standardised hydroalcoholic extract with marker assay on the CoA. Sugar-reduced, preservative-free, no-added-flavour, organic-certified, halal and kosher builds available. Bulk syrup for the buyer's own filling line, or finished bottles under the buyer's label.

Packaging: Bulk syrup in 5 kg, 20 kg and 25 kg food-grade HDPE jerricans, 200 kg HDPE drums or 1,000 kg IBC totes with tamper-evident closures. Finished retail bottles at 100 ml, 150 ml and 200 ml in amber PET or glass with measuring cap or dosing spoon, cartoned to the buyer's artwork. All contact materials food-contact compliant; palletised, shrink-wrapped and shipped under ambient conditions away from direct heat.

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