Honey is a naturally occurring material made by honeybees from the sweet, savory nectar of flowers. Humans have consumed honey for a very long time, making it the oldest sweetener and health food. Honey was mentioned in Egyptian, Indian, and Chinese texts as early as 5500 BC. It is renowned for its therapeutic and nutritional properties brought on by beneficial elements that are strongly connected to its flower origin. Although the basic variation in honey composition is due to the floral source, other elements such as the season, the environment, and the processing conditions also have a role. The sensory, chemical, physical, and microbiological properties of honey are mostly linked to its quality. Honey should indicate the minimum quality standards to be marketed as honey or employed as an ingredient in products for human consumption. Physico-chemical characteristics including pH, water content, ash content, HMF and EC parameters were analyzed which showed that Pakistani honey is under the limits. Additionally, the limited presence of heavy metals was also seen within the range. Pakistani honey is one of the best honeys to be used for raw consumption as well as raw material for any value-added products.