Which Honey Is Best? A Simple Guide to Honey Types in India
Walk into any shop and you will see “pure honey” in a dozen brands. But ask which honey is best and the honest answer is: it depends on what you want it for. Honey changes completely with the flowers the bees visited, and India has some of the most varied honeys in the world.
Here is a simple guide to the main types, how they taste and when to choose each.
First: what makes one honey different from another?
Three things decide what is in your jar:
- The flower source. Honey from one main flower (monofloral) tastes of that flower. Honey from many wildflowers (multiflora) is more complex.
- The region. Climate, altitude and local plants shape flavour, which is why single-origin honey tastes so distinctive.
- How it is handled. Raw, unheated honey keeps its natural aroma. Heavily heated and filtered honey tends to taste the same whatever its source.
The main honey types in India
Acacia honey
Very light, almost transparent, mild and delicately sweet. Acacia honey stays runny for a long time because it is naturally high in fructose. Best for: tea, lemon water and anyone who finds honey too strong. Try Kashmiri Acacia Honey.
Lychee (litchi) honey
Pale golden, fragrant and fruity with a floral, rose-like finish. Best for: fruit, desserts, yoghurt and iced tea. Try Lychee Blossom Honey.
Mustard (sarson) honey
Bright yellow and mildly floral. It crystallises quickly into a creamy, spreadable honey, which is natural. Best for: toast, parathas, dressings and marinades. Read our mustard honey guide or shop Mustard Flower Honey.
Multiflora (wildflower) honey
Made from many different flowers in one region, so it is richer and more complex. Himalayan multiflora honey is deep amber with a rounded, wildflower taste. Best for: an everyday, all-purpose jar. Try Himalayan Multi-Flora Honey.
Fennel (saunf) honey
Herbal and aromatic with a soft aniseed note. Best for: herbal tea and a small sweet finish after meals. See our fennel honey guide.
Sesame (til) honey
Dark, nutty and savoury-sweet. Best for: glazes, marinades and cheese boards. Try Sesame Raw Honey.
Infused honey
Raw honey combined with other ingredients, such as nuts or spices. These are delicious, but they are a blend rather than a single-flower honey, so check the ingredients list. Try Golden Nut Infusion Honey (almonds, cashews and dates).
Quick comparison
| Honey | Colour | Taste | Texture |
|---|---|---|---|
| Acacia | Almost clear | Very mild | Stays runny |
| Lychee | Pale golden | Fruity, floral | Slow to set |
| Mustard | Golden yellow | Mild, floral | Sets creamy, fast |
| Multiflora | Amber | Rich, wildflower | Varies |
| Fennel | Golden amber | Herbal, aniseed | Gentle setting |
| Sesame | Deep amber | Nutty, savoury | Rich, velvety |
So, which honey is best?
- For tea and everyday sweetening: acacia or multiflora.
- For desserts and fruit: lychee.
- For spreading: mustard.
- For after meals: fennel.
- For cooking: sesame or mustard.
- For gifting: a mix, so the person can taste the difference.
Whichever you choose, look for a honey that names its flower and region and has nothing added. (Not sure how to judge? See Raw vs Organic vs Natural Honey.)
Still can't decide?
Taste before you choose. The BeeBlend Pure Honey Collection has 24 tear-open pouches, four each of six honeys, so you can find your favourite and then buy the full jar.
Honey is not suitable for infants under 12 months.
