Honey is a valuable food entity that gains a lot of attention due to its potential benefits for health and its uses to sweeten foods. It contains about 60% invert sugar and appreciable amounts of maltose and sucrose. In this study, the Physico-chemical characteristics of pure and adulterated honey samples were investigated. The grade and limitation of adulteration of the honey samples also were checked. The moisture, ash and pH were carried out. The Fourier Transform Infrared Spectroscopy (FTIR) of different samples were analyzed. The result of FTIR spectroscopy provides reliable results.