Coriander honey

Color

Not documented

Aroma

Not documented

Flavor

Not documented

Crystallization

Its fructose-to-glucose ratio of 1.09 is a sign of faster crystallization. [1]

• Coriander

  Coriandrum sativum

  primary source · nectar

  Published honey references and standards name this source. In other regions, the honey can come from more or different species.

Documented in

Russia, Ukraine, Bulgaria, India

The catalog names these countries. Honey of this type can come from other regions too.

Peter de Lange published the photo of Coriandrum sativum on iNaturalist under CC0 1.0: iNaturalist observation 4922151 (opens in a new tab).

Published evidence exists but is limited, for example a government or trade-board description or one small study.

One peer-reviewed study of pollen-checked Indian honeys gives the sugar ratio. No study that we read gives the color, the aroma, or the flavor yet.

1. [1]

   Sugar profile and rheological behaviour of four different Indian honey varieties

   Kamboj, R., Nayik, G.A., Bera, M.B., Nanda, V.

   Journal of Food Science and Technology, 2020

   Four pollen-checked Indian honeys, including coriander honey, with their sugar profiles.

   DOI: 10.1007/s13197-020-04331-7 (opens in a new tab) · Open the source (opens in a new tab)

• Main European unifloral honeys: descriptive sheets — International Honey Commission
• Standard for Honey CXS 12-1981 — FAO / WHO Codex Alimentarius
• Council Directive 2001/110/EC relating to honey — European Union
• Criteria for identifying monofloral and multifloral manuka honey — New Zealand Ministry for Primary Industries
• United States Standards for Grades of Extracted Honey — United States Department of Agriculture
• Honey for nutrition and health: a review — Journal of the American College of Nutrition

We reviewed this record on Oct 14, 2026.