The mustard plant has been cultivated in the subcontinent for 5,000 years, and down the ages, Ayurvedic medicine has used mustard honey to balance the Vata and Kapha doshas helping to stimulate digestion. Ancient medicinal texts associate mustard blooms with warmth and cleansing.
Our pale golden mono-floral apiary honey best preserves the distinct taste of mustard honey - mildly spicy and earthy, with a hint of bitter tanginess, making it perfect for sweet and savoury pairings. Thick and velvety smooth in texture, our honey is a storehouse of wellness and taste.
Distinct characteristics of mustard honey
Mustard honey is especially prized for several reasons and is often referred to as ‘first among honeys’.
- Relatively high in glucose, it tends to crystallise rapidly, forming a jelly-like texture rather than rough crystals.
- Also, while honey is hygroscopic and absorbs moisture from the air, mustard honey is intrinsically higher in moisture content than average honey. Therefore, in humid conditions, water content in the honey may increase, accelerating fermentation. This builds a gaseous pressure within, making the honey appear puffed up. In raw mustard honey natural yeasts and enzymes remain alive – accelerating the fermentation process.
Both these characteristics indicate the authenticity and purity of the raw honey variant. The low-moisture honey must be stored in a cool, dry place. Refrigeration is not strictly necessary unless there is a preference for the crystallized form.