Pakistani honey is usually named by its floral source — the tree or flower the bees visited — not by a brand. Understanding these varieties is the key to buying honey you will actually like. Here are the main ones.
| Variety | Local names | Colour & taste | Notes |
|---|---|---|---|
| Sidr honey | Beri ka shehad | Dark, bold, slightly tangy | Pakistan's most famous variety; premium price. |
| Acacia honey | Palosa / Phulai (Dhrak) honey | Light golden, mild | Gentle, stays liquid long; good for tea. |
| Mountain / wildflower honey | Pahari shehad | Amber, floral, variable | Blend of mountain flowers; varies by season. |
| Kikar honey (Acacia nilotica) | Kikar shehad | Medium amber | Common in Punjab; moderately priced. |
| Ber / Jujube honey | — | Dark | Related to Sidr (same tree family). |
| Zaitoon (Olive) honey | — | Dark, pungent | Less common; from olive-growing areas. |
Alongside the flower source, buyers also ask about the bee. Small-bee (choti makhi) honey is wilder, thicker and rarer; large-bee (bari makhi) honey is the more common box-hive honey, cheaper and more consistent.
Beekeeping regions in Pakistan include KPK (Malakand and other districts), Punjab, Balochistan and parts of Gilgit-Baltistan. KPK is closely associated with Sidr and rich mountain wildflower honey; Punjab with Kikar and some orchard blossom honey.
There is no fixed count. The main marketed types are Sidr (Beri), Acacia (Palosa/Phulai), Kikar, mountain/wildflower, and to a lesser extent zaitoon (olive) honey, plus comb and small-bee honey.
Sidr (Beri) honey is the most famous, but the best for you depends on taste — see Best Honey in Pakistan.
Palosa (Phulai) is the local name for acacia honey — light, mild and slow to crystallize.
KPK (especially Malakand) and parts of Punjab and Balochistan produce the most sought-after raw honey, prized for its purity and floral variety.
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