honey
Honey is a sweet, viscous food substance produced by honeybees from nectar. Flavor, color, and consistency vary based on the floral source. It primarily contains fructose and glucose and is used as a sweetener, flavor enhancer, binder, and moisture provider in culinary applications. It can be used as a substitute for sugar.
History
Honey has been used for thousands of years. Archeological evidence indicates its consumption since the Stone Age. It was used in ancient cultures, like Egypt, Greece, and Rome. Honey was used for sweeteners, medicine, and offerings. It was also used to preserve food and was an essential trade commodity. It has cultural significance in religious texts and folk traditions.
Common Uses
- Sweeten beverages, such as tea, coffee, and lemonade.
- Glaze meats, poultry, and vegetables, like honey-glazed ham and roasted carrots.
- Bake cakes, cookies, breads, and other pastries. Honey provides moisture and flavor and can be used as a binder in granola bars and energy bites.
- Add to sauces, dressings, and marinades for a sweet and savory balance, like honey mustard and honey-soy glaze.
- Spread on toast, pancakes, waffles, or other breakfast foods. It is paired with cheeses, especially goat cheese and brie, on charcuterie boards.
Storage Tips
Store honey in an airtight container at room temperature (ideally between 60-80°F or 15-27°C) away from direct sunlight and heat. Avoid refrigeration because it causes crystallization, although it remains safe to eat. Honey does not spoil but can crystallize; if this happens, gently warm the honey (e.g., in a warm water bath) to restore its liquid state. Properly stored honey has an indefinite shelf life.
Nutrition Facts (per 100g)
Common Substitutes
- Maple syrup: Substitute on a 1:1 basis.
- Agave nectar: Substitute on a 1:1 basis; use slightly less in recipes.
- Corn syrup: Substitute on a 1:1 ratio; note that it lacks honey's flavor complexity.
- Brown rice syrup: Substitute on a 1:1 basis; it has a milder flavor.