Runny honey
Pours freely. Usually a fructose-dominant honey, and the right choice for tea, drizzling and squeezy bottles.
215 honeys · texture
Honeys in this group
- Acacia honeyWater white · DelicateClean, light and sweet with almost nothing in the way. The honey to reach for when you want sweetness without a flavour opinion.
- Clover honeyExtra white · MildWarm, mild and rounded — sweet with a faint cinnamon-and-hay note underneath. The taste most English-speaking readers picture when they read the word honey.
- Rosemary honeyWater white · DelicateDelicate and softly aromatic — floral first, with a thin thread of resin behind it that tells you where it came from.
- Orange blossom honeyExtra white · ModerateUnmistakably floral and citrus-scented — orange blossom in the glass, with the fruit itself somewhere behind it.
- Tupelo honeyExtra white · MildButtery and clean with a pear-and-green-apple lift, and a long soft finish that never turns cloying.
- Fireweed honeyWater white · DelicateVery delicate, buttery and faintly tea-like, with a clean finish and almost no aftertaste. A honey that rewards attention and disappears if you are not paying any.
- Borage honeyWater white · DelicateVery light and very clean, with a faint cucumber-fresh note that fades with age. Sweetness without commentary.
- Meadowfoam honeyExtra white · ModerateToasted marshmallow and vanilla, unmistakably. The one honey most people identify blind on the first spoonful, because it tastes like something they already know.
- Sage honeyWater white · MildMild, clean and slightly herbal, with a heavy silky body that is more of the experience than the flavour is.
- Raspberry honeyExtra white · MildDelicate and lightly fruity with a clean bright acidity — one of the few honeys where a taster unprompted names the right fruit.
- Sulla honeyWater white · DelicateVery delicate and clean, with a soft almond-and-fresh-grass note and almost no aftertaste.
- Gallberry honeyExtra light amber · MildMild and clean with a soft floral warmth and a faint bitterness on the finish that the name hints at without quite delivering.
- Apple blossom honeyExtra white · DelicateDelicate and lightly fruity with a soft marzipan note and a clean finish — recognisably spring, and gone if you are not paying attention.
- Cherry blossom honeyExtra white · ModerateMarzipan first, then a light stone-fruit sweetness — the almond note is the defining character and it is unmistakable.
- Phacelia honeyWater white · MildMild, clean and gently floral with a faint herbal freshness — an easy honey with no rough edges at all.
- Lemon blossom honeyWater white · ModerateBright, sharply citrus and clean — lemon zest and blossom rather than the softer neroli of orange blossom, with a genuine acidity behind it.
- Huajillo honeyWater white · DelicateVery delicate and clean with a light floral sweetness and almost no aftertaste — a honey that stays out of the way.
- Sweet clover honeyExtra white · MildWarm, sweet and hay-like with a soft vanilla note that is genuinely there rather than imagined — the clearest coumarin character of any common honey.
- Vitex honeyWater white · MildVery clean and mild with a light floral sweetness and a faint fresh herbal lift on the finish.
- Milk vetch honeyWater white · MildSoft, mild and slightly floral with a faint green-bean freshness — an unassuming honey made in enormous quantity.
- Almond blossom honeyLight amber · PronouncedDistinctly bitter with a marzipan aroma over it — one of the few honeys where bitterness arrives before sweetness, and an acquired taste even among people who like bitter honeys.
- Basswood honeyWater white · PronouncedIntensely aromatic with a mentholated, faintly medicinal lift over a clean sweetness — one of the most distinctive American honeys and among the most divisive.
- Ceanothus honeyWater white · MildDelicate and clean with a light floral sweetness and a faint spicy edge — mild, and rather more interesting than a pale honey usually is.
- Blue curls honeyWater white · DelicateExtremely delicate with a clean sweetness and a faint herbal lift — one of the mildest honeys there is, and prized for exactly that.
- Mountain laurel honeyExtra light amber · PronouncedReported as bitter and sharp with a burning sensation in the throat, though the toxin is not reliably detectable by taste — which is the single most important fact about it.
- Black mangrove honeyExtra light amber · ModerateLight and clean with a distinct saline-mineral edge and a faint smoky note — the salinity is genuine and reflects the tidal ground the trees grow in.
- Brazilian pepper honeyLight amber · ModerateWarm and peppery with a distinct resinous spice and a faint tartness — genuinely reminiscent of the pink peppercorns the plant produces.
- Chinese tallow honeyExtra light amber · MildMild and clean with a light floral sweetness and a faint waxy note — an unremarkable flavour attached to a very remarkable ecological situation.
- Catclaw honeyWater white · MildDelicate and floral with a light sweetness and a faint spicy warmth — one of the gentler American varietals and quite distinct from the darker mesquite honey of the same country.
- Tajonal honeyExtra light amber · MildBright and clean with a light floral sweetness and a faint herbal edge — an approachable honey and the backbone of Mexico's export trade.
- Dzidzilché honeyWater white · MildDelicate and clean with a distinct light floral perfume and a faint citrus lift — refined in a way that most tropical honeys are not.
- Campanilla honeyExtra light amber · MildLight and clean with a soft floral sweetness and a faint tropical fruit note — approachable and pleasant rather than distinctive.
- Logwood honeyExtra light amber · MildLight and clean with a distinct floral sweetness and a faint caramelised note — one of the more delicate Caribbean honeys.
- Marmeleiro honeyExtra light amber · MildLight and clean with a soft floral sweetness and a faint resinous edge from the scrub — approachable and characteristic of caatinga honey generally.
- Jataí honeyExtra light amber · ModerateSharply acidic and fruity with a fermented tang — closer to a sharp fruit syrup than to what most people expect honey to taste like.
- Snowberry honeyExtra white · MildMild and clean with a soft floral sweetness and a faint green note — pleasant and unassertive.
- Huisache honeyLight amber · PronouncedStrongly floral with a distinct violet and orange-blossom perfume over warm caramel — one of the most obviously perfumed American honeys.
- Red maple honeyExtra light amber · ModerateWarm and lightly caramelised with a faint woody note — a straightforward honey, and one that surprises people expecting it to taste of maple syrup.
- Blackbutt honeyLight amber · ModerateWarm and caramelised with a light resinous edge — one of the milder eucalypt honeys and a good introduction to the group.
- Grey box honeyExtra light amber · ModerateClean and lightly caramelised with a faint buttery quality — mild for a eucalypt honey and highly regarded for its density and smoothness.
- Yapunyah honeyExtra light amber · MildMild and buttery with a light caramel sweetness and a clean finish — smooth in a way that people notice before they notice the flavour.
- Coolibah honeyExtra light amber · MildMild and clean with a light caramel note and a soft buttery finish — undemanding and pleasant.
- Mallee honeyExtra light amber · MildMild and clean with a light caramel sweetness and a faint eucalypt lift — approachable and consistent.
- Spotted gum honeyLight amber · ModerateWarm and caramelised with a light resinous lift and a rounded finish — a middle-weight eucalypt honey and a very usable one.
- White box honeyExtra light amber · MildClean and lightly caramelised with a faint buttery smoothness — mild, dense and highly regarded within Australia.
- Brush box honeyExtra light amber · MildMild and clean with a soft floral sweetness and a faint resinous edge — approachable and undemanding.
- Prickly box honeyExtra light amber · MildMild and clean with a soft floral sweetness and a faint honeyed-almond note — pleasant and considerably gentler than leatherwood.
- Beech honeydew honeyAmber · PronouncedRich and malty with a resinous depth, a low sweetness and a distinctly savoury mineral finish — a serious honey, and quite unlike anything else New Zealand produces.
- Koromiko honeyExtra light amber · MildLight and clean with a faint herbal bitterness and a soft floral base — mild with just enough edge to be interesting.
- Tree lucerne honeyExtra light amber · MildMild and clean with a soft floral sweetness and a faint nutty note — pleasant, undemanding and mostly eaten by bees rather than people.
- Salvation Jane honeyExtra light amber · MildMild and clean with a soft floral sweetness — pleasant, unassertive and produced in enormous quantity.
- Sugarbag honeyLight amber · PronouncedSharply tangy and fruity with a resinous edge — often described as lemon-and-caramel, and quite unlike honey bee honey in every respect.
- Western Australian wildflower honeyExtra light amber · ModerateComplex and variable, generally warm and lightly caramelised with a resinous myrtaceous lift and considerable site-to-site difference.
- New Zealand bush honeyExtra light amber · ModerateWarm and rounded with a light caramel base and a faint resinous lift, and considerable variation between regions — generally more approachable than any of its monofloral components.
- Central Otago thyme honeyLight amber · PronouncedIntensely aromatic and herbal with a warm thyme character and a long savoury finish — closely comparable to a good Greek thyme honey, which surprises most people.
- Linden honeyExtra white · ModerateFresh and cooling — mint, balsam and lime blossom, with a clean herbal sharpness no other pale honey has.
- Wildflower honeyExtra white · ModerateVaries with the season and the landscape. Pale spring crops are floral and light; late-summer crops darker, fruitier and stronger.
- Sourwood honeyExtra light amber · PronouncedSpicy and aromatic — anise and clove over a caramel base, with a dry, almost tannic finish that stops it being merely sweet.
- Alfalfa honeyExtra white · MildMild, clean and slightly grassy, with a beeswax note and very little else. A background honey, and good at being one.
- Blueberry honeyExtra light amber · ModerateTangy and lightly fruity with a green, slightly astringent edge — recognisably related to the berry without tasting of jam.
- Kānuka honeyExtra light amber · ModerateSweet, clean and lightly aromatic, with a herbal-resinous thread that hints at its relation to mānuka without any of the medicinal weight.
- Blackberry honeyExtra light amber · ModerateWarm, mellow and gently fruity, with a soft jammy note and a hint of the fruit without any of its sharpness.
- Meadow honeyExtra light amber · ModerateSoft, warm and floral with a hay-and-clover base — recognisably a summer field, and gentler and less resinous than mountain honey.
- Saw palmetto honeyLight amber · PronouncedSmoky and peppery with a warm resinous depth — an unusual and slightly savoury honey that divides opinion sharply.
- Star thistle honeyExtra light amber · ModerateLight and clean with a distinct anise-and-cinnamon lift and a fruity sweetness underneath. Delicate but not blank.
- Mesquite honeyExtra white · MildMild and smooth with a faint smoky-molasses note that arrives after the sweetness rather than with it.
- Yellow box honeyExtra white · MildMild, smooth and lightly floral with a buttery weight and a faint eucalypt lift at the very end.
- Rewarewa honeyAmber · PronouncedMalty and burnt-caramel with a dry astringent finish — closer to a dark ale than to a floral honey.
- Macadamia honeyAmber · PronouncedMalty and nutty with a roasted depth and a butterscotch base — one of the few honeys that genuinely tastes like the crop it came from.
- Longan honeyLight amber · PronouncedIntensely aromatic — caramel, dried tropical fruit and a distinctive musky floral note that is unlike anything in the European catalogue.
- Lychee honeyExtra light amber · ModerateDelicately floral with a distinct rose-and-lychee perfume, and a clean sweetness underneath that keeps it from being heavy.
- Mustard honeyExtra white · MildVery sweet and very mild with a faint pungent brassica note when fresh, fading to clean blandness as it ages and sets.
- Coffee blossom honeyExtra light amber · ModerateStrongly floral — jasmine and orange blossom over a light caramel base, with no coffee character whatsoever.
- Cranberry honeyLight amber · ModerateTart and fruity with a genuine cranberry acidity — one of very few honeys where sourness is a real part of the profile.
- Blue borage honeyExtra white · MildClean, delicate and softly floral, with a thick smooth body that gives it more weight than its flavour would suggest.
- Cotton honeyExtra white · MildMild and clean with a faint green-vegetal note and very little else — a background honey.
- Bell heather honeyAmber · PronouncedRich, warm and fruity with a caramel base and a distinct red-fruit note — sweeter and rounder than ling heather, and without its smoky bitterness.
- Hawthorn honeyLight amber · PronouncedStrong and slightly strange — marzipan and cut hay over a distinctly animal undertone that divides people sharply.
- Rockrose honeyLight amber · PronouncedBalsamic and resinous with a warm amber sweetness underneath — it smells of incense and hot scrubland, and tastes considerably less sweet than its colour suggests.
- Bilberry honeyAmber · PronouncedTangy and berry-forward over a caramel base, with a green astringency and a genuine fruit acidity.
- Oregano honeyLight amber · PronouncedIntensely herbal and warm, with an oregano-and-thyme aromatic over a caramel base and a dry, faintly medicinal finish.
- Karri honeyAmber · PronouncedRich and layered — malt and dark caramel with a dried-fruit depth and a long warm finish. The most complex of the Western Australian honeys.
- River red gum honeyLight amber · PronouncedStrong and warmly medicinal — the classic eucalypt register, with caramel underneath and a menthol lift at the end.
- Ber honeyLight amber · PronouncedWarm and rich with dried dates and caramel, and a faint herbal bitterness on the finish — recognisably a Ziziphus honey, and lighter than Yemeni sidr.
- Rubber tree honeyLight amber · MildMild and slightly vegetal with a light caramel warmth — an unremarkable flavour attached to a genuinely remarkable production story.
- Cabbage palm honeyAmber · PronouncedDark, smoky and savoury with a mineral saltiness and only moderate sweetness — an unusual and polarising honey.
- Quillay honeyLight amber · ModerateAromatic and warm with dried fruit and a resinous edge, and a faint clean bitterness that keeps it from being merely sweet.
- Assa-peixe honeyExtra light amber · MildMild, clean and gently floral with a soft caramel warmth and a slightly herbal finish.
- African acacia honeyLight amber · PronouncedWarm and spiced with a caramel base and a dry, faintly smoky finish — considerably more assertive than European acacia honey, which it is named after and resembles in no way.
- Melipona honeyLight amber · PronouncedTart, complex and only moderately sweet — a distinct acidic tang over a floral base, closer to a fermented fruit drink than to honey bee honey.
- Balsam honeyExtra light amber · MildMild and clean with a light pear-drop fruitiness and a soft floral finish — considerably gentler than its late-season timing suggests.
- Ohia lehua honeyWater white · DelicateDelicate and clean with a distinct fresh-butter quality and a light floral lift — one of the mildest honeys with genuine character rather than none.
- Tawari honeyExtra white · DelicateVery delicate, with a distinctive butterscotch note over a clean light sweetness — mild without being characterless, which is a difficult combination.
- Corsican maquis honeyExtra light amber · PronouncedRanges from delicate and floral in spring to intensely bitter and resinous in the autumn maquis, which is dominated by strawberry tree and is among the most challenging honeys in Europe.
- Anzer honeyLight amber · PronouncedIntensely aromatic and complex, with a pronounced herbal and floral character and a long finish that many describe as almost perfumed.
- Greek fir honeyAmber · ModerateMildly sweet, resinous and faintly caramelised, with a soft woody character and none of the sharpness of the darker honeydews — considerably gentler than its colour suggests.
- Himalayan cliff honeyAmber · IntenseStrong, dark and complex, with a bitter herbal edge and a slightly astringent finish. Spring harvests are frequently sharper and more bitter than autumn ones.
- Metcalfa honeydew honeyAmber · ModerateModerately sweet with a distinct fig and dried-fruit character over a malty base — noticeably fruitier than the conifer honeydews and quite unlike them.
- Titi honeyExtra light amber · MildMild and clean with a light floral sweetness and no strong distinguishing character — the honey itself is unremarkable, which is why nothing about it justifies the cost to the colony.
- Kelulut honeyLight amber · PronouncedDistinctly sour and tangy with a fruity, almost fermented character — closer to a sharp fruit syrup than to what most people expect honey to taste like.
- Vosges fir honeyDark amber · PronouncedBalsamic and malty with a resinous woody depth and a marked lack of sweetness — closer to treacle and pine resin than to anything floral.
- Bashkir linden honeyWater white · PronouncedIntensely aromatic with the mentholated, faintly medicinal lift characteristic of lime, over a clean sweetness — more perfumed than most people expect from so pale a honey.
- Alpine meadow honeyExtra light amber · ModerateComplex and aromatic, with a herbal lift over warm caramel and a distinctly clean finish — the flavour of a great many plants rather than of any one.
- Hymettus honeyLight amber · PronouncedIntensely aromatic and herbal, with a warm thyme character, a resinous maquis edge and a long finish that carries a distinct savoury note.
- Alcarria honeyWater white · ModerateDelicate and aromatic, with a clean herbal sweetness — the rosemary type is softer and more floral, the lavender type more perfumed and slightly camphoraceous.
- Rosmaninho honeyLight amber · ModerateAromatic and resinous with a warm herbal sweetness and a faint eucalyptus lift — more robust and less perfumed than Provençal lavender honey.
- Lingonberry honeyExtra white · MildDelicate and clean with a distinct tart berry note and a fresh acidity — one of the few honeys that genuinely tastes of the fruit its plant produces.
- Savory honeyLight amber · PronouncedIntensely herbal with a distinct peppery, almost oregano-like bite over a warm sweetness — one of the more assertive Mediterranean aromatics.
- Dalmatian sage honeyWater white · MildDelicate and clean with a faintly medicinal sage note and a light herbal finish — subtle in a way that rewards eating it plain.
- Tajinaste honeyWater white · DelicateDelicate and clean with a light floral sweetness and a faint mineral edge from the volcanic ground — subtle rather than characterful.
- Retama honeyExtra white · MildDelicate and floral with a distinct honeyed-almond sweetness and a clean finish — one of the gentler European honeys, and unusually consistent.
- Field bean honeyExtra white · MildMild and clean with a faint green-bean vegetal note under a soft sweetness — pleasant and undemanding rather than distinctive.
- Urban honeyExtra light amber · ModerateVaries enormously and is frequently more complex than a rural multifloral, because the flowering succession is longer and the species mix wider.
- Sycamore honeydew honeyAmber · ModerateMalty and mildly sweet with a savoury, faintly smoky depth and a mineral finish — less resinous than the conifer honeydews and more caramelised.
- Knapweed honeyLight amber · ModerateWarm and rounded with a light caramel sweetness and a faint hay note — the flavour most people picture when they think of ordinary good honey, with a little more depth.
- Narbonne rosemary honeyWater white · DelicateDelicate and clean with a soft herbal floral note and a texture that does much of the work — one of the classic pale European honeys.
- Dittany honeyLight amber · PronouncedIntensely aromatic and herbal with a distinct medicinal lift and a warm oregano character — closer to a herbal infusion than to a floral honey.
- Chestnut honeyAmber · IntenseAromatic, woody and unmistakably bitter — sweetness first, tannin second, and a long dry finish.
- Forest honeydew honeyDark amber · PronouncedResinous, malty and mineral, with far less sweetness than its darkness suggests. Closer to treacle and pine forest than to anything floral.
- Sidr honeyAmber · IntenseRich, dark and layered — caramel and dried fruit first, then a faintly medicinal bitterness and a long savoury finish. Complex in a way few honeys are.
- Jarrah honeyAmber · PronouncedDark, malty and caramelised, with a coffee-and-treacle depth and much less of the medicinal edge a comparably dark honey usually carries.
- Avocado honeyDark amber · IntenseDark, buttery and molasses-rich with a savoury, almost salty edge. Nothing about it suggests the fruit.
- Pine honeydew honeyAmber · PronouncedResinous, malty and markedly less sweet than floral honey, with a woody, slightly salty depth and no floral character at all.
- Tulip poplar honeyAmber · PronouncedDark, buttery and malty with a smoky caramel depth and much less bitterness than its colour suggests.
- Silver fir honeyDark amber · PronouncedMalty, resinous and barely sweet, with a balsamic depth and a long woody finish. One of the least sugary honeys there is.
- Oak honeydew honeyDark amber · IntenseEarthy, salty and barely sweet, with a bitter-mineral depth and a finish more like a stock or a yeast extract than a sweetener.
- Tualang honeyAmber · IntenseSharply sour and dark, with a fermented-fruit tang over a molasses base — genuinely unlike any temperate honey, and an acquired taste.
- Jamun honeyAmber · PronouncedDark, tannic and astringent with a dried-fruit depth and a dry finish — noticeably less sweet than most honeys of similar colour.
- Mad honeyAmber · IntenseBitter, sharp and astringent with a burnt-caramel edge and a distinct throat-catching sensation that is not a flavour but a pharmacological effect.
- Spruce honeydew honeyAmber · PronouncedMalty and caramelised with a woody depth and restrained sweetness — warmer and less balsamic than fir honeydew.
- Banksia honeyAmber · PronouncedStrong, malty and savoury with a burnt-caramel depth and a distinctly salty-mineral edge.
- Chinese jujube honeyAmber · IntenseRich and dark with dried dates and burnt caramel, and a genuine bitterness on the finish that sets it apart from its Middle Eastern relatives.
- Sundarbans mangrove honeyExtra light amber · ModerateLight, tangy and faintly saline with a fresh floral character — considerably more delicate than its dramatic provenance would suggest.
- Goji honeyExtra light amber · MildLight and clean with a soft red-fruit note and a faint herbal edge — mildly fruity rather than obviously berry-like.
- Mikan honeyExtra white · MildDelicate and bright with a pronounced fresh citrus-blossom aroma and a clean acidity — lighter and fresher than Mediterranean orange blossom honey.
- Siberian taiga honeyExtra light amber · ModerateComplex and warm with a herbal lift over caramel, and a density that comes directly from the low moisture — thick, concentrated and long on the palate.
- Himalayan forest honeyLight amber · ModerateComplex and warm, with a herbal and faintly smoky character reflecting both the flora and the traditional processing — spring honey is lighter and more floral, autumn honey darker and more resinous.
- Neem honeyAmber · IntenseDistinctly bitter with a herbal, faintly medicinal character over a restrained sweetness — one of the least conventionally pleasant honeys in the catalogue, and deliberately so.
- Coriander honeyLight amber · PronouncedWarm and spicy with an unmistakable coriander-seed aroma over a caramel base — one of the most immediately recognisable honeys there is.
- Mahua honeyDark amber · IntenseHeavy and molasses-like with a fermented dried-fruit note and a faintly smoky finish — one of the more challenging Indian honeys and among the most distinctive.
- Karanj honeyLight amber · ModerateWarm and herbal with a faint bitterness and a light caramel base — mild by Indian standards and more interesting than its modest reputation suggests.
- Chiuri honeyAmber · ModerateRich and slightly smoky with a nutty depth and a warm caramel base — one of the more distinctive Nepali honeys and considerably less known than the cliff honey.
- Samar honeyAmber · PronouncedStrong and resinous with a warm caramelised depth and a distinct dry-country character — more assertive than sidr and less floral.
- Gelam honeyAmber · PronouncedSharp and aromatic with a distinct medicinal eucalyptus-like lift over a caramelised base — assertive and unmistakably from the myrtle family.
- Sesame honeyExtra light amber · MildMild and clean with a distinct toasted-nut note and a light caramel base — the nutty character is genuine rather than suggested by the name.
- Mango blossom honeyLight amber · ModerateWarm and fruity with a distinct tropical-stone-fruit note and a faint resinous edge — one of the honeys that does taste recognisably of its tree's fruit, though more faintly than people expect.
- Baobab honeyLight amber · ModerateWarm and mildly tangy with a distinct citrus-sherbet lift over caramel — brighter and more acidic than most African honeys and genuinely reminiscent of the tree's fruit.
- Shea honeyLight amber · ModerateWarm and buttery with a nutty depth and a light caramel base — a rounded, approachable honey with a distinct richness.
- Euphorbia honeyLight amber · IntenseOverwhelmingly pungent — a sharp peppery burn at the back of the throat that builds for some seconds after swallowing and dominates everything else. Beneath it there is a warm caramel sweetness that most people never get to.
- Argan honeyLight amber · ModerateWarm and nutty with a distinct roasted note and a light resinous edge — genuinely reminiscent of the oil, which is a rare coincidence between a honey and its tree's other product.
- Berseem honeyExtra white · MildMild and clean with a soft floral sweetness and a faint hay note — the archetype of an unassuming everyday honey.
- Mopane honeyAmber · PronouncedDark and malty with a savoury mineral depth and a faintly smoky finish — closer to a European forest honeydew than to an African blossom honey.
- Tamarisk honeyAmber · PronouncedDark and mineral with a malty depth and a distinct faint saltiness that reflects the ground — an unusual and genuinely savoury honey.
- Cashew honeyAmber · PronouncedTangy and resinous with a warm caramel base and a faintly astringent finish — assertive and quite unlike the mild nut it comes from.
- Willow honeyExtra white · MildMild, faintly green and quick to set. A spring honey in the literal sense, and one most beekeepers taste and few buyers ever see.
- Blackthorn honeyExtra white · MildDelicate, almondy and fleeting. Recognisably a Prunus honey, and the closest thing in the European catalogue to the taste of a hedge in March.
- Pear blossom honeyWater white · DelicateVery light and faintly green, with a clean sweetness and almost nothing behind it. Notable chiefly for how hard it is to get.
- Rowan honeyLight amber · ModerateAmber, tart and faintly bitter, with a red-fruit note that echoes the berries the tree is better known for.
- Field maple honeyExtra light amber · ModerateFresh and faintly green with a warm caramel base — a spring honey with rather more body than its colour suggests.
- Plum blossom honeyExtra white · MildLight, sweet and gently almondy, with a soft fruit note behind it. An easy honey and a short-lived one.
- Motherwort honeyExtra light amber · ModerateClean and lightly herbal with a faint bitterness at the end — a summer honey that tastes of the plant rather than of sugar.
- Hyssop honeyExtra light amber · PronouncedOvertly herbal — camphor, mint and warm stone — over a clean gold sweetness. One of the more clearly aromatic herb honeys.
- Cardoon honeyLight amber · PronouncedSavoury and faintly bitter, with a warm caramel body and an unmistakable green-vegetable note that is genuinely artichoke-like.
- Ailanthus honeyLight amber · IntenseIntensely aromatic — muscat grape and elderflower with a medicinal edge. It divides opinion more sharply than any other European honey.
- Holm oak honeydew honeyDark amber · IntenseDark, savoury and barely sweet, with malt, liquorice and a genuine salt-mineral depth. As far from what people expect honey to be as anything in the catalogue.
- Sea buckthorn honeyLight amber · ModerateSharp and fruity where berry juice has been added, and an ordinary golden coastal honey where it has not. The two are quite different products under one name.
- Altai honeyExtra light amber · ModerateFloral, warm and complex, with a hay-meadow character and a long clean finish. A very good multifloral rather than a striking monofloral.
- Garrigue honeyExtra light amber · ModerateHerbal, warm and dry, with thyme and rosemary running through a light caramel body. The clearest example in the catalogue of a honey tasting of a landscape.
- Hedgerow honeyExtra light amber · ModerateWarm, floral and slightly grassy, with a caramel base. A good hedgerow honey is a genuinely complex thing that happens not to have a Latin name.
- Spring blossom honeyExtra white · MildMild, creamy and clean, with a faint cabbagey note where rape dominates. An easy honey and a spreadable one.
- Tulsi honeyExtra light amber · PronouncedDistinctly clove-scented over a light caramel body — one of the few herb honeys that genuinely smells of the herb.
- Ajwain honeyExtra light amber · PronouncedAromatic and faintly medicinal, with a clear thyme-and-caraway note over light amber sweetness.
- Moringa honeyExtra light amber · ModerateGreen, peppery and faintly vegetal over a light sweetness — recognisably related to the mustard-oil chemistry running through the whole plant.
- Babul honeyLight amber · ModerateWarm, nutty and full-bodied with a faint tannic dryness. A robust everyday honey rather than a delicate one.
- Talh honeyAmber · PronouncedDark, thick and savoury-sweet, with dried fruit and molasses over a caramel depth. Nothing about it suggests the honey Europe calls acacia.
- Tamarind honeyLight amber · ModerateAmber, warm and distinctly tart, with a caramel body and a sour-fruit edge that does echo the tamarind pod.
- Cardamom honeyExtra light amber · PronouncedGenuinely spice-scented — eucalyptol and a sweet resinous lift over pale amber sweetness. One of the clearest spice signatures of any honey.
- Oil-tea camellia honeyWater white · ModeratePale, thin and distinctly bitter, with an astringent tea-like finish. Not a beginner's honey and not really a pleasure honey.
- Pagoda tree honeyExtra white · MildLight, clean and gently floral with a faint green edge — an unassertive honey produced in very large quantities.
- Durian honeyAmber · IntensePungent, savoury and unmistakably related to the fruit — a sulphurous undertone over dark caramel. It divides opinion as sharply as durian itself.
- Rambutan honeyLight amber · ModerateSoft, floral and faintly muscat — closer to lychee honey than to anything temperate, and gentler than most tropical honeys.
- Coconut blossom honeyExtra white · MildLight, clean and mildly waxy with a faint nuttiness. It tastes nothing like coconut, which surprises almost everyone.
- Mangium honeyAmber · PronouncedDark, malty and lightly resinous, with a savoury depth that reads as honeydew rather than as blossom.
- Sweet thorn honeyExtra light amber · MildSoft, floral and clean, with a faint almond note carried over from the flower's own scent. An easy honey and a very well-made one at its best.
- Combretum honeyLight amber · ModerateWarm and caramel-led with a dried-fruit depth and a faint woody dryness. A robust everyday honey rather than a delicate one.
- Niger seed honeyExtra light amber · MildGolden, clean and gently grassy, with a soft finish. Closer to sunflower honey than to the darker forest honeys of the same country.
- Niaouli honeyExtra light amber · PronouncedStrongly medicinal and eucalypt-like, with a camphorous aroma over an amber sweetness. Unmistakably a myrtle-family honey.
- Oil palm honeyLight amber · ModerateVariable by definition. Generally warm and mildly caramel-led, taking its character from whatever grew between and around the palms.
- Madagascar litchi honeyExtra light amber · PronouncedOvertly aromatic — muscat grape and rose over a light caramel body. One of the more perfumed honeys in the catalogue.
- Soybean honeyWater white · MildVery pale and very mild, with a clean light sweetness and almost nothing to distinguish it. Its virtue is neutrality.
- Milkweed honeyWater white · MildExceptionally perfumed for such a pale honey — a clean floral sweetness with an almost tropical lift. Regarded as a delicacy where it can be produced in quantity.
- Spanish needle honeyExtra light amber · MildLight, mildly fruity and clean. An easy, agreeable honey rather than a dramatic one, which is exactly what an all-year background source produces.
- Manzanita honeyExtra white · MildDelicate and faintly spicy, with a clean short finish. Interesting mostly for when it is made rather than for how it tastes.
- Sumac honeyAmber · PronouncedTart, dark and lightly resinous, with a sour-fruit edge unusual in an American honey and a definite tannic dryness.
- Safflower honeyExtra light amber · MildLight amber and mildly nutty, with a faint thistle bitterness at the finish. Unassertive and rather more interesting than most crop honeys.
- Carrot seed honeyAmber · PronouncedDark, savoury and faintly medicinal, with a green umbellifer note and a slightly bitter finish. A challenging honey and an interesting one.
- Prairie honeyWater white · MildClean, mild and creamy, with a light floral sweetness. The reference point for what a great many people think honey tastes like.
- Xtabentún honeyExtra white · ModeratePale, aromatic and faintly aniseed, with a clean floral lift. The liqueur made from it leans directly on that anise note.
- Tepezcohuite honeyLight amber · ModerateWarm and floral with a faint tannic dryness, reflecting the tree's very high tannin content. An agreeable everyday honey.
- Angico honeyAmber · PronouncedDark, resinous and faintly smoky over a caramel body. A robust honey with more character than most tropical crops.
- Caatinga honeyLight amber · ModerateWarm, resinous and floral at once, with real complexity from a flora that exists nowhere else. Variability is inherent rather than a defect.
- Jandaíra honeyExtra light amber · PronouncedFluid, sharply acidic and aromatic — closer to a fruit vinegar than to honey as most people know it. That acidity is normal rather than spoilage.
- Tiaca honeyExtra light amber · MildSoft, floral and clean — gentler and less aromatic than ulmo from the same forest, and easier to eat in quantity.
- Chañar honeyLight amber · ModerateWarm and caramel-led with a distinct sweet resinous note — recognisably related to the pod syrup the same tree produces.
- Stringybark honeyLight amber · ModerateFull and malty with a clean eucalypt aromatic edge and a slightly dry finish. A robust everyday honey by Australian standards.
- Paperbark honeyLight amber · PronouncedMedicinal and camphorous over an amber sweetness — a strong, distinctly antiseptic character that some people find difficult.
- Yellow gum honeyExtra light amber · MildClean and mildly aromatic with a soft finish — the gentlest of the commercial eucalypt honeys and a good introduction to the group.
- Swamp mahogany honeyAmber · PronouncedStrong, malty and resinous with a lingering bitterness. One of the more challenging Australian honeys and a good one.
- Wilga honeyLight amber · ModerateWarm and faintly spicy with a clean finish, and without the camphor edge that runs through the eucalypt honeys of the same landscape.
- Five finger honeyExtra white · MildMild, faintly green and slightly waxy, setting hard and pale. A working honey rather than a prestige one.
- Towai honeyWater white · MildVery pale and delicate with a faint butterscotch sweetness — noticeably lighter and milder than kamahi from the same genus.
- Uruçu honeyExtra light amber · PronouncedFluid, sharply acidic and floral — closer to a fruit syrup than to honey as most people know it, and the acidity is normal rather than spoilage.
- Mandaçaia honeyExtra light amber · ModerateSofter and rounder than the northeastern stingless honeys — still acidic, but with more caramel behind it and less citrus sharpness.
- Scaptotrigona honeyLight amber · IntenseSharp, resinous and distinctly woody, with a fermented-fruit edge. Among the more challenging stingless honeys and one of the most prized within its region.
- African stingless bee honeyLight amber · PronouncedSharp, fruity and faintly smoky, with the acidity common to all stingless bee honey. Descriptions vary widely because the species and the flora both do.
Plants behind these honeys
- EucalyptusEucalyptusProlific in both nectar and pollen when flowering, though the pollen of some species is nutritionally poor for honey bees, and colonies confined to a single eucalypt species can suffer over time despite abundant forage.
- ThymeThymus
- White cloverTrifolium repensOne of the very few plants that is both a top-tier nectar source and a substantial pollen source, over a long season, at landscape scale.
- RockroseCistus ladaniferAn outstanding pollen source and a good nectar one, and a plant that also supplies resin for propolis — an unusual triple contribution.
- SycamoreAcer pseudoplatanusVery high nectar and good pollen, delivered at tree scale in mid-spring, plus a honeydew contribution later. A single mature sycamore is a serious forage asset.
- RosemarySalvia rosmarinusThe timing is what makes it exceptional rather than the volume. A high-value plant in March is worth far more to bees than a better plant in July, when everything is flowering.
- LimeTilia cordataExtraordinary nectar productivity concentrated into a very short window. Its urban prevalence makes it disproportionately important to city beekeeping.
- MarmeleiroCrotonA good nectar and pollen source in a semi-arid landscape with limited alternatives.
Guides covering these honeys
- How honey is madeNectar is mostly water. Honey is mostly sugar. Everything interesting about honey happens in the gap between those two sentences.
- Why honey crystallisesGranulation is not spoilage, not a sign of adulteration, and not evidence that honey is raw. It is glucose doing what glucose does — and the rate is predictable from the sugar ratio.
- Why honeys taste and look so differentEvery honey is around 80% sugar. Everything that distinguishes one from another lives in the remaining fifth.
- Honey authenticity, adulteration and testingHoney is among the most adulterated foods in world trade. The tests are good, the evasions are better funded, and almost every home test circulating online does not work.
- Raw, filtered and processed honeyWhat actually happens between the hive and the jar, which of it changes the honey, and why the word 'raw' carries less information than it appears to.
- Creamed, set and whipped honeyCreamed honey has nothing added and nothing whipped into it. It is ordinary honey whose crystallisation has been controlled instead of left to chance, and the technique is a hundred years old.
Other texture groups
Narrow it down further
- Honey finder
Which honey should I buy for what I actually want to do with it?
- Flavour selector
I like this taste — which honeys have it?
- Honey comparison
How do these honeys actually differ, beyond colour?
- Honey substitute calculator
How much honey do I use instead of sugar, and what else has to change?
- Storage guide
How should I store honey, and what do I do when it sets?