Honey (Madhu) in Ayurvedic Tradition

Honey (Madhu) has been part of Indian food and Ayurvedic tradition for thousands of years. This page describes how classical Ayurvedic texts talk about honey and the rules they set for using it. It is cultural and traditional information, not medical advice.

Honey in the classical texts

The Sushruta Samhita, the Charaka Samhita, Vagbhata's Ashtanga Hridaya and the Bhavaprakasha all describe honey. They classify it into eight types (Ashtavidha Madhu) according to the bees that make it, and describe it as sweet in taste with an astringent finish.

Key ideas from Ayurvedic tradition

• Yogavahi (the carrier): honey is described as a yogavahi, a substance traditionally mixed with herbs and spices. This is why honey is so often paired with ginger, tulsi, turmeric or pepper in Indian kitchens.
• Never heat honey: classical texts warn against cooking or heating honey. We follow the same principle, and our honey is never heated during extraction or packing.
• Viruddha Ahara (incompatible combinations): the texts advise against mixing honey with an equal quantity of ghee, and against taking it with very hot foods.
• Older honey: Ayurveda values honey that has matured over time. Crystallised honey is considered to be of the same quality as liquid honey.

How families use honey today

A spoonful in lukewarm (not hot) water in the morning, as the sweetener in ginger or tulsi tea, stirred into curd, or drizzled over fruit and chapati.

Important

Our honey is a food, not a medicine. Do not put honey in the eyes. Honey is not suitable for infants under 12 months. Honey is a natural sugar, so if you have diabetes or are managing blood sugar, consult your doctor before use. For any health condition, consult a qualified doctor.