Mustard Honey

Mustard flower honey is a common and popular variety in Nepal, produced by honeybees that forage on the nectar of mustard blossoms. The widespread farming of mustard (known as tori in Nepali) across the country, from the Terai plains to the mid-hills, makes this honey widely available.

Product Information

• Color and appearance: Mustard honey is typically a light yellow or golden color. It has a high glucose content, which causes it to crystallize, or granulate, more quickly than other honey varieties.
• Flavor profile: The taste is generally sweet and aromatic, with a mild flavor.
• Harvesting season: Mustard plants bloom in Nepal from November to January, depending on the altitude. This is the period when beekeepers harvest the honey.
• Floral source: The honey is classified as a monofloral variety, predominantly from the nectar of the small, yellow mustard flowers.

• Immune-boosting: Like other raw honey varieties, it has immune-boosting properties.
• Antioxidant: It is rich in antioxidants, which help reduce oxidative stress.
• Anti-inflammatory and antimicrobial: The honey possesses antiseptic, anti-inflammatory, and antimicrobial properties.
• Cough and cold relief: It is commonly used as a remedy for sore throats and coughs.
• Improved vitality: It is known to improve overall vitality and skin health.

• Sources: Commercial production of mustard honey is prevalent in the Terai belt due to good road accessibility, and it is also harvested from the mid-hills.
• Bee species: Both the native Apis cerana and the exotic Italian Apis mellifera bees are used for beekeeping and honey production in Nepal.
• Beekeeping practices: Commercial beekeeping started to grow in Nepal around 2000, with many honey producers now following ethical practices that preserve the natural qualities of the honey.
• Raw and unprocessed: Most authentic Nepali mustard honey is sold raw and unprocessed to retain its natural enzymes and health benefits.

• Natural and raw: Chiuri honey is typically harvested from bees kept in or near wild forests, with traditional, hand-extracted methods often used.
• Unprocessed: Raw, unfiltered versions of the honey are prized for retaining their natural enzymes, vitamins, and minerals.
• Ethical sourcing: Many cooperatives and businesses work directly with beekeepers to ensure that the honey is sustainably and ethically sourced, preserving the cultural heritage associated with the chiuri tree.