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Honey

Sweeteners & chocolate · Syrups & honey

Honey

Sweet, viscous syrup made by bees from flower nectar; flavour and colour vary with the flowers.

Also called: raw honey, bal, shahad, miel

52 recipes with it

Photo: Scott Bauer, USDA ARS, via Wikimedia Commons (public-domain)

What it is

Honey is nectar concentrated and transformed by honeybees. Light honeys such as acacia or clover are mild; dark ones such as buckwheat or chestnut are strong and malty. Raw honey is not heated or finely filtered and often crystallises, which is natural and does not mean it has spoiled. It is sweeter than sugar, slightly acidic and browns quickly.

How it’s used

  • Drizzling on yogurt, porridge and toast
  • Baklava syrups and honey cakes
  • Glazes for roast meats and vegetables
  • Dressings and marinades
  • Sweetening tea and drinks

Characteristics

Taste
Sweet, floral, varying by source.
When cooked
Browns faster than sugar in baking; slightly acidic, so it can activate baking soda.
Sold as
liquid
Cooking uses
Usually eaten raw, Mainly a seasoning, Suitable for baking

Storage

Pantry-stable. Tightly closed at room temperature; keeps for a very long time. Re-liquefy crystallised honey by standing the jar in warm water.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Never give honey to babies under 12 months because of the risk of infant botulism.
  • Not vegan.

Nutrition per 100 g

Energy
304 kcal
Protein
0.3 g
Carbohydrate
82.4 g
Fat
0 g
Fibre
0.2 g
Sugars
82.12 g

USDA FoodData Central: Honey.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Maple syrup — 1:1 in dressings and glazes; thinner and less sweet.
  • Golden syrup — 1:1 in baking such as flapjacks; less floral.

Related ingredients

Recipes with honey

See all 52

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