At the table
258 honeys
Eaten as it is, on a spoon or beside food. The test a honey passes or fails on its own terms.
Honey by culinary use
Every honey record carries the uses it suits, assigned from its intensity, texture and flavour rather than from marketing. This is the axis to search on when you have a job and no honey.
13 groups · 263 honeys in the catalogue
Drizzling
56 honeys
Poured over something finished. Wants a honey that stays liquid and has something to say.
Spreading
161 honeys
On toast, crumpets and scones. Texture matters more than flavour here, and a set honey beats a runny one.
Baking
136 honeys
Into a mixture and then into an oven. Delicate aroma does not survive; malt and molasses do.
Glazing and roasting
104 honeys
Brushed on and browned. Fructose caramelises early, so it goes on late or it burns.
Dressings
51 honeys
Where acidity is as useful as sweetness, and the acidic honeys earn their place.
Marinades
51 honeys
Honey's acidity tenderises and its sugars brown. Strong honeys survive the company.
Sauces
19 honeys
Balancing acid and adding body without turning a savoury sauce into a dessert.
With cheese
108 honeys
The classic use, and the one where mild honeys fail most obviously.
In hot drinks
183 honeys
Tea, coffee and warm water. Heat removes aroma, so the honey should either be robust or cheap.
In cocktails
21 honeys
Usually as a syrup, since honey will not dissolve in a cold drink.
Desserts
141 honeys
Where floral and fruity honeys do their best work.
Fermentation (mead, kefir)
3 honeys
Mead, tej and honey wine — the oldest use of honey there is.