Honey is a sugary food substance having high sugar concentration (reduced water activity), hydrogen peroxide and low pH 3-4 (acidic). There are various types of honey, which are classified on different basis such as based on origin, based on the floral source etc. It is a supersaturated sugar solution predominantly glucose and fructose. It’s colour varies from colourless to dark brown. It is a natural antimicrobial substance that kills microbes by acidity, osmolarity and enzymatic production of hydrogen peroxide. In ancient time, it was valued for its medicinal properties. Now days it is still used as preservative and make a different kind of dishes also alcoholic drinks. It has a greater sweetening ability that sugar does not have. The antimicrobial activity of honey has known since 19th century with a big history. Recently, many studies on honey has done for its antimicrobial properties.