The Story of Honey
The story of honey is almost as old as human civilization itself. Evidence of its collection stretches back over 8,000 years, depicted in Mesolithic cave paintings in Spain. Early humans were gatherers of this sweet, energy-rich substance. As societies developed, honey became intertwined with daily life, ritual, and medicine. The ancient Egyptians were pioneers in beekeeping, constructing hives and using honey not only as a sweetener but also in religious offerings and even embalming processes, symbolizing permanence. In ancient Mesopotamia), Greece, and Rome, honey was a prized commodity for its medicinal properties. In India it figures in the Ayurveda as a “sweet elixir” that balances all the three shortcomings - Vata, Pitta and Kapha while giving a gentle soothing effect when used in moderation. Hippocrates, the “Father of Medicine,” prescribed it for various ailments.
It remained the primary sweetener in the Western world until the realization of the alternatives when sugarcane and beet root began to arrive, gradually challenging honey’s dominance. Despite the later rise of refined sugar, honey has retained its esteemed position, often viewed today as a superior, natural alternative. The quantities of honey produced, however, cannot match the sources like cane sugar and beet sugar.
The modern perception of honey often elevates it far above table sugar, suggesting it is a nutritional powerhouse. However, from a caloric and macronutrient perspective, honey is primarily just sugar. Table sugar (sucrose) is composed of 50% glucose and 50% fructose, chemically bound together. Honey, by contrast, is mostly 80% sugar (fructose and glucose in separate, simpler forms), about 17% water, and 2% trace elements. A tablespoon of honey contains approximately 64 calories, which is slightly higher than the 45-50 calories in a tablespoon of granulated sugar, though honey’s greater sweetness often means less is used.
The key difference lies in the trace elements. Honey contains small amounts of amino acids, enzymes, vitamins (like trace B-vitamins), and minerals (calcium, zinc). Crucially, it also contains antioxidants (flavonoids and phenolic acids) and possesses antibacterial and anti-inflammatory properties. These compounds, particularly in raw, darker honey, give it a slight, measurable edge over refined sugar. Its glycaemic index (GI), which measures how quickly food raises blood sugar, is also typically lower (around 55±5) than table sugar (around 68±5).
In short, while honey is not “empty calories” like white sugar, the minute amounts of nutrients do not qualify it as a significant source of vitamins or minerals in a standard diet. It is best understood as a sugar with additional, measurable therapeutic benefits, which are primarily achieved through medicinal, high-dose applications or topical use, such as wound healing, rather than casual consumption.
Association of Honey with Kashmir:
The roots go back to centuries - the valley’s lush meadows and wild flowers have made it a natural honey hub since at least 1470 AD, when the first records of beekeeping appear in Ramban area. The traditional bee keeping from a village level activity with Apis cerena (Indian bee) and later Apis mellifera (European level) grew steadily to around 22,000 quintals of honey a year. The “Sweet Revolution” was launched by the Government in the form of “One District- One Product”. Subsidies and training programs lead to further improvements and expansion and by 2023 Ramban Sula honey earned a geographical indication tag highlighting its unique monofloral source-the wild sulai flower that blooms from August to October. In 2025 over 35,000 colonies were reported with a potential to reach 120,000 if the horticultural land is fully utilised. One of the hallmarks of Kashmir’s beekeeping is that beekeepers move them to warmer states like Rajasthan, Gujrat and Maharashtra to ensure a steady honey flow throughout. Kashmir honey stands out because of its wild miofloral origins giving it a distinct flavour, light amber colour and high anti-oxidant content. The region’s pristine environment, free from pesticide use, makes the honey prized both for domestic and international markets. India ranks eighth among the world’s top honey exporters with key markets including the USA, Saudi Arabia, Canada, and Qatar.
According to the marketing research and consulting IMARC Group, India’s honey market, valued at Rs 27 billion in 2024, is expected to reach Rs 50 billion by 2033.
Honey’s journey is one of ancient prestige and enduring relevance. From its origins as a highly valued staple in ancient civilizations, used for sustenance, ritual, and medicine, it retained its esteemed position even after the introduction of refined sugar. While chemically, honey remains primarily a sugar with a slightly higher caloric count than table sugar, it possesses an advantage due to its trace elements which includes antioxidants antibacterial and anti-inflammatory properties and a lower Glycaemic Index) compared to table sugar.
Prof Upendra Kaul, Founder Director Gauri Kaul foundation
