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ZeedDrops / The making

Made slow.
On purpose.

How a jar of ZeedBeez Pro is actually made — the time, the steps and the checks behind it. More formulas join this page as their making records are written.

ZeedBeez Pro / Six steps

From seed
to jar.

Every jar of ZeedBeez Pro moves through the same six-step making record, batch by batch.

We share the craft, not the recipe: exact ratios and settings stay in the production record.

  1. 01A twelve-hour soak. Five of the seven seeds soak for a full twelve hours before anything else happens. Black seed gets its own shorter soak with lemon; chia is milled fresh and never soaked.
  2. 02Ginger, cardamom and lemon in the water. The soak water carries fresh ginger, cardamom and lemon, so the seeds come out clean-tasting and never flat.
  3. 03Dried slow, never cooked. The soaked seeds are dried gently in two low-heat stages until they are stable and ready for honey — a drying step, not a cooking one.
  4. 04Coffee bloomed into warm Sidr honey. Coffee is infused into gently warmed Sidr honey, never heated above 55 °C, so the honey keeps the character it arrives with.
  5. 05Filled seed-first, sealed and logged. Seeds make up the majority of every jar. Each jar is filled, sealed, labelled and tied to its own batch record.
  6. 06Checked before it ships. Every batch is tested in-house at Z3 Research Laboratories — purity, potency and label accuracy — and held until it clears. Twelve-month shelf life.

The checks

Held until
it clears.

Batch by batch

Every batch is logged with its own record and tested in-house at Z3 Research Laboratories for purity, potency and label accuracy. A batch ships only after it clears.

Twelve-month shelf life

Each jar carries its manufacturing date and a twelve-month shelf life, checked against the batch reports kept on file.