Bengal is a land where nature’s nectar varies with season and soil. The state is home to a rich diversity of honey, shaped by climate, flora, and traditional practices of extraction. In a conversation with expert honey collector Swarnendu Sarkar, My Kolkata travelled through the state’s single-flower honey trail, from the mustard fields of Murshidabad to the mangroves of Sundarbans, unpacking the textures, seasons, and secrets behind each variety.
What is single-flower honey?
Single-flower honey, also known as monofloral or unifloral honey, is derived primarily from the nectar of a single type of flower. This distinct floral source comes with unique colour, taste, and aroma of the honey, making it different from multifloral or wildflower honeys.
Eucalyptus Honey: Winter’s first sweetness
As autumn sets in and the last of Durga Puja’s festivities fade, November to December marks the season for eucalyptus honey. This variety is found in the districts of West Midnapore and Bankura, where vast stretches of eucalyptus trees flourish.
“Eucalyptus honey is extremely flavourful and very good for health,” said Sarkar. With its medicinal benefits, this honey is often used to soothe coughs and colds. It’s one of the first honeys harvested in the annual calendar, kicking off Bengal’s honey season.
Mustard Honey: Bengal’s golden glow
Come December through February, the bright yellow fields of mustard bloom across the plains of Bengal, giving rise to one of the most widespread and recognisable honeys in the state.
“This honey is available everywhere in India where mustard grows, except for the hills and Kolkata. In Bengal, we find the best mustard honey in 24 Parganas, Nadia, Murshidabad, and Dinajpur,” Sarkar said.
With a light texture and mild, sweet flavour, mustard honey reflects the simplicity of the Bengali countryside. It’s also widely consumed due to the abundance of mustard cultivation across eastern India.
Coriander Honey: A short-lived delicacy
A lesser-known gem in Bengal’s honey calendar is coriander flower honey. Blooming in late January to February, this honey is harvested in Murshidabad and Nadia.
“Coriander honey is a seasonal variety. It’s limited to a few weeks, but its aroma and taste are quite distinct,” said Sarkar. With a slightly spicy, citrusy note, it’s favoured by connoisseurs looking for nuanced flavours.
Lychee Flower Honey: A spring treat
As spring sets in around March and April, the sweet scent of lychee blossoms fills the air in Nadia, 24 Parganas, Murshidabad, Malda, and North Dinajpur. Lychee flower honey is one of the most fragrant varieties, with a delicate floral sweetness that echoes the fruit itself.
“Lychee honey has a lighter texture and a very pleasant aroma,” said Sarkar. It’s particularly popular in the fruit-growing regions of northern Bengal and is harvested just before the lychee fruits begin to develop.
Sunderbans Mangrove Honey: The wild wonder
From the mangroves of the Sunderbans, honey collectors brave wild terrain to extract Kholshe flower honey, found during the beginning of April and mid-May. This variety stands apart in purity and rarity.
“In the Sunderbans, we also get honey from wildflowers like lota, bani, and goran. Since each of these flowers yields a small amount, we again get a multifloral mix — but Kholshe is dominant during peak season,” explained Sarkar.
Sundarbans honey is notable for not crystallising easily, due to its balanced fructose-glucose ratio. Its wild origin and medicinal benefits make it one of the most sought-after honeys from Bengal.
Sesame (Til) Honey: May’s final harvest
Before the monsoon takes over, May brings one last harvest in the form of til (sesame) honey, found in Bankura and Murshidabad. Rich and earthy, til honey is dark in colour and known for its nutrient density.
“It’s a short season, and after that, honey production drops drastically during the monsoons. There’s also Jalpai flower honey, but it’s extremely irregular and limited,” Sarkar said.
Multifloral Honey: Nature’s mixed notes
Among the less predictable, but fascinating types of honey is multifloral honey, derived from a variety of wildflowers such as ‘bhat’, lota, bani, and goran. These flowers grow sporadically and in small quantities, making the honey a blend of multiple sources.
“This type of honey doesn’t belong to a single flower. It’s nature’s mix, and each batch can taste different depending on what flowers are blooming,” Sarkar pointed out. Multifloral honey is gathered in patches across Bengal wherever these wild plants thrive.
How to identify good honey
While consumers are often wary of adulteration, Sarkar busts some common myths. “There’s a belief that if honey solidifies at the bottom, it’s mixed with sugar. That’s not true. Crystallisation is a natural process due to the glucose-fructose content,” he explained. Solidifying is a good sign — it indicates purity.
Sarkar emphasised the difference between raw and ripe honey. “Raw honey is unfiltered and directly extracted from the hive. Ripe honey has matured inside the hive and is sealed with wax. It has lower moisture and a longer shelf life. Identifying them comes only with experience.”
He also warned against honey collected from areas with high pollution. “Avoid honey from places near highways or industrial zones. Virgin areas like the Sunderbans or high-altitude forests produce the cleanest honey.”
Purity also comes down to hygienic practices during extraction and the knowledge of the collector. In Bengal, with its diverse geography and floral richness, every drop of honey has a season, a story, and a soul.