A–C
| Adulteration | Adding any substance to honey that isn't honey — sugar syrups, jaggery, water — or feeding bees sugar to inflate yield. Detected by lab testing. |
|---|---|
| AFGP (Specific Marker for Rice Syrup) | A chemical marker used to detect rice syrup adulteration — the sophisticated fake that older tests missed. FSSAI tests for its absence. |
| Apis cerana indica | The native Indian hive bee, kept in traditional and modern hives. |
| Apis dorsata | The giant rock bee — a wild bee building one large exposed comb; source of much wild/forest honey. |
| Apis florea | The dwarf bee — a tiny wild bee with a small comb; gentle and widespread. |
| Apis mellifera | The European honey bee, introduced to India in the 1960s; the workhorse of commercial apiculture. |
| C4 sugars | Sugars from C4 plants (corn, cane) detected by isotope analysis. FSSAI sets a threshold (not more than 7%) to catch corn/cane syrup adulteration. |
| Crystallization | The natural process by which honey's glucose forms crystals. Natural, often a positive sign of purity — not a defect. |
D–H
| Diastase | An enzyme naturally present in honey. Its level falls with heat and age, so it's used as a freshness/quality indicator. |
|---|---|
| FSSAI | The Food Safety and Standards Authority of India — the regulator that sets honey composition and purity standards. |
| GI tag (Geographical Indication) | A legal tag protecting a product's link to its region. For honey, it protects origin claims like Ramban Sulai or Sundarban Mouban. |
| Grayanotoxin | A toxin found in some rhododendron nectar. Honey containing it ("mad honey") can cause dizziness and nausea — rare, and associated with certain Himalayan spring harvests. |
| HMF (Hydroxymethylfurfural) | A compound that forms when honey is heated or aged. Low HMF = fresh, gently handled honey. FSSAI treats HMF ≤80 mg/kg as a quality parameter. |
| Honeydew honey | Honey made from plant secretions and insect honeydew rather than flower nectar — darker and more mineral-rich. |
I–M
| Isotope analysis | A lab method comparing carbon isotope ratios to detect added C4 (corn/cane) sugars. |
|---|---|
| Madhu | The Sanskrit/Ayurvedic term for honey, with deep traditional significance in Indian wellness and ritual. |
| Monofloral honey | Honey predominantly from one flower source (e.g. litchi, mustard) with a distinct, repeatable character. |
| Multiflora honey | Honey from many flower sources ("wildflower", "forest") — varies with season and region. |
| Mouban | The honey of the Sundarbans, collected by Mouli collectors from wild rock bees — a GI-protected specialty. |
N–R
| NBHM (National Beekeeping & Honey Mission) | The Government of India mission (launched 2020) promoting scientific beekeeping, quality and rural livelihoods — the "Sweet Revolution". |
|---|---|
| NMR (Nuclear Magnetic Resonance) | A powerful lab fingerprinting method that can detect multiple adulterants and even geographic origin. |
| Pollen analysis (melissopalynology) | Microscopic analysis of pollen to identify floral sources — used to verify monofloral claims. |
| Pot honey | Honey from stingless bees, stored in small pots; tangy, sour-sweet and rare. |
| Raw honey | Honey extracted and lightly filtered without heating above hive temperature — retains enzymes, pollen and antioxidants. Note: raw ≠ automatically pure. |
S–Z
| Stingless bees | Small bees (e.g. Tetragonula) that produce "pot honey"; harmless (no sting) and culturally significant in parts of India. |
|---|---|
| Sweet Revolution | The popular name for India's push, led by the NBHM, to modernise and expand beekeeping. |
| Sucrose | Table sugar. Natural honey has low sucrose; high levels suggest feeding or adulteration. |
| Water content / moisture | Honey's water percentage. Lower moisture (typically ≤20%) means more stable, longer-lasting honey. |
Keep exploring
- Quality & Purity — the standards behind the terms
- FAQ — common questions answered
- Resources — official sources and citations
- Buying Guide — use these terms at the shop