is a sweet and viscous liquid produced by bees from the
nectar of flowers . The flavor and color of the honey is
largely determined by the type of flowers from which the
nectar is gathered. Common flavors of honey include orange
blossom honey, tupelo honey, clover honey, blackberry, and
In Australia, Tasmanian leatherwood honey
is considered a delicacy for its unique flavor. Manuka
honey from New Zealand is said by some to have more
healing properties than other honeys, therefore sells at a
The main uses of honey
are in cooking, baking, spreading on bread or toast, and
adding to various beverages such as tea . Because honey is
hygroscopic (drawing moisture from the air), a small
quantity of honey added to a pastry recipe will prevent it
from becoming stale.
Raw honey also contains enzymes that
help in its digestion, as well as several vitamins and
antioxidants. Eating wild honey from your near your home
can help build up resistance to hay fever and other pollen
Honey is, however, not
always healthy. Because it is gathered from flowers in the
wild, there are certain times and places when the honey
produced is highly toxic. Rhododendrons and azaleas have
nectar that is highly poisonous to humans although
harmless to bees, producing deadly honey. In some areas of
the world the hives are emptied immediately after the
flowering season and cleaned of any residue to prevent
Such poison honey is very rarely, if
ever, encountered in the United States. The shape of the
Azalea flower makes access to nectar difficult for
honeybees, and during the time at which Azaleas bloom
there are almost always other flowers in bloom that are
more appealing to the honeybee.
Honey (as well as other
sweeteners) is also potentially extremely dangerous for
infants. This is because botulism spores are among the few
bacteria that survive in honey. While these spores are
harmless to adults, an infant's digestive system is not
yet developed enough to destroy them and the spores could
potentially cause infant botulism. For this reason, it is
advised that neither honey, nor any other sweetener,
should be given to children under the age of 18 months.
Honey does not spoil.
Because of its high sugar concentration, it kills bacteria
by osmotically lysing them. Natural airborne yeasts can
not become active in it because the moisture content is
too low. Natural, raw, honey varies from 14% to 18%
moisture content. As long as the moisture content remains
under 18% nothing will grow in honey.
- 1 cup of honey = 339g
= 1030 Cal = 229g of carbohydrate
- 1 tablespoon = 21g =
65 Cal = 17g of carbohydrate
- 1 volume unit of honey
= 1.67 volume units of granulated cane sugar in equivalent
6 Useful Tips on Cooking
1. As a general guide,
when using honey recipes, use less of honey because it is
almost twice as sweet as sugar. Replace one cup of sugar
for half a cup of honey, and because honey is hygroscopic
(meaning it attracts water), reduce the amount of liquid
in the recipe by 1/4 cup for each cup of honey added.
2. Give longer time for
beating and more vigorous beating compared to sugar
recipes, and when baking with honey.
3. Add 1/2 teaspoon
baking soda for each cup of honey used. This will
neutralize honey's acidity and help the food rise.
4. Reduce the oven
temperature by 25 degrees Fahrenheit. Honey batter becomes
crisp and browns faster than sugar batter.
5. When using honey in
jams, jellies, or candies, increase the cooking
temperature just a bit to allow the extra liquid to
6. The floral variety of
the honey should be considered when cooking with honey
since honey will impart some of its flavor.