Mustard Honey: A Cook's and Buyer's Guide

Across the mustard-growing belt of North India, fields turn bright yellow in winter, and bees gather nectar from those flowers. Honey made mainly from mustard (sarson) nectar is often sold as mustard honey. It looks and behaves quite differently from many other honeys, which sometimes confuses buyers.

What mustard honey tastes like

Mustard honey is usually pale, from light gold to almost cream when it sets. Its flavour is generally mild and gently sweet. It doesn't taste of mustard seeds or mustard oil; the name refers to the flowers the bees visited.

Why it crystallises quickly

All honey is mostly a mix of two sugars, fructose and glucose. Honeys with relatively more glucose tend to crystallise faster. Research on honey crystallisation has found that honeys from plants in the mustard and rapeseed family (Brassica) are among those that crystallise quickly (PubMed study). So it is common for mustard honey to turn thick, creamy or grainy within weeks.

Crystallisation is a natural physical change. On its own, it doesn't mean the honey is fake, adulterated or spoiled. Equally, a honey staying liquid doesn't prove it is pure.

How to soften crystallised honey

1. Make sure the jar is glass or heat-safe and the lid is closed.
2. Stand the jar in a bowl of warm (not boiling) water for 10 to 20 minutes, stirring the honey now and then with a dry spoon.
3. Avoid microwaving or direct high heat, which can affect flavour and aroma.

Many people enjoy crystallised honey just as it is, spread like butter.

How to use mustard honey

• Spread on toast, rotis or parathas
• Stirred into warm (not boiling) milk or lemon water
• Drizzled on curd, fruit or oats
• In salad dressings with lemon and black pepper
• As a glaze for roasted vegetables or paneer, added at the end of cooking

What to check when buying honey

• The floral source, if the brand claims one
• The FSSAI licence number, net quantity and best-before date
• Storage instructions

Home "purity tests", such as dropping honey in water or burning it, aren't reliable. Only laboratory testing can show whether honey meets quality standards. If a brand makes quality claims, you can ask how they are tested.

Important safety note

Never give honey to babies under 12 months old. Honey can contain bacterial spores that cause infant botulism, a rare but serious illness (CDC). Honey is also a form of sugar, so people managing diabetes should ask their doctor how it fits their diet.

Storing honey

Keep honey tightly closed at room temperature, away from moisture and direct sunlight, and always use a dry spoon. Refrigeration isn't necessary and makes crystallisation faster.

Sources

• Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon, PubMed.
• US Centers for Disease Control and Prevention, Foods and Drinks to Avoid or Limit.

Explore PoshBhumi Mustard Honey and our other honeys in Honey.