Honey finder — HoneyHQ

All 263 honeys

Acacia honeyClean, light and sweet with almost nothing in the way. The honey to reach for when you want sweetness without a flavour opinion.DelicateVery slow
Clover honeyWarm, 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.MildModerate
Rosemary honeyDelicate and softly aromatic — floral first, with a thin thread of resin behind it that tells you where it came from.DelicateFast
Orange blossom honeyUnmistakably floral and citrus-scented — orange blossom in the glass, with the fruit itself somewhere behind it.ModerateModerate
Lavender honeyOvertly perfumed — lavender flower, warm hay and a soft fruity sweetness underneath. Aromatic in a way most honeys are not.PronouncedModerate
Rapeseed honeyVery sweet, very mild, faintly cabbage-like when fresh and cleanly bland once set. Texture is what it has instead of flavour.MildVery fast
Tupelo honeyButtery and clean with a pear-and-green-apple lift, and a long soft finish that never turns cloying.MildVery slow
Fireweed honeyVery 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.DelicateModerate
Borage honeyVery light and very clean, with a faint cucumber-fresh note that fades with age. Sweetness without commentary.DelicateFast
Meadowfoam honeyToasted marshmallow and vanilla, unmistakably. The one honey most people identify blind on the first spoonful, because it tastes like something they already know.ModerateModerate
Ivy honeyStrong, faintly bitter and distinctly herbal — closer to a dark honey in character than its pale colour suggests.PronouncedVery fast
Sage honeyMild, clean and slightly herbal, with a heavy silky body that is more of the experience than the flavour is.MildVery slow
Raspberry honeyDelicate and lightly fruity with a clean bright acidity — one of the few honeys where a taster unprompted names the right fruit.MildModerate
Sulla honeyVery delicate and clean, with a soft almond-and-fresh-grass note and almost no aftertaste.DelicateFast
Sainfoin honeyDelicate and softly floral with a distinct rose-and-hay note, and a thickness that gives it more presence than its flavour alone would.MildModerate
Gallberry honeyMild and clean with a soft floral warmth and a faint bitterness on the finish that the name hints at without quite delivering.MildVery slow
Pōhutukawa honeyMild and creamy with a faint salt-and-mineral edge from the coast, and a butterscotch note that emerges as it warms on the tongue.MildFast
Ulmo honeyStrongly perfumed — jasmine and orange blossom over butterscotch, with a creamy weight that carries it. Aromatic in a way very few honeys are.PronouncedFast
Apple blossom honeyDelicate and lightly fruity with a soft marzipan note and a clean finish — recognisably spring, and gone if you are not paying attention.DelicateModerate
Cherry blossom honeyMarzipan first, then a light stone-fruit sweetness — the almond note is the defining character and it is unmistakable.ModerateModerate
Phacelia honeyMild, clean and gently floral with a faint herbal freshness — an easy honey with no rough edges at all.MildModerate
Asphodel honeyDelicate and softly perfumed with a fresh, almost vegetal lift and a silky weight that gives it more presence than the flavour alone would.DelicateModerate
Lemon blossom honeyBright, sharply citrus and clean — lemon zest and blossom rather than the softer neroli of orange blossom, with a genuine acidity behind it.ModerateModerate
Huajillo honeyVery delicate and clean with a light floral sweetness and almost no aftertaste — a honey that stays out of the way.DelicateSlow
Sweet clover honeyWarm, sweet and hay-like with a soft vanilla note that is genuinely there rather than imagined — the clearest coumarin character of any common honey.MildModerate
Vitex honeyVery clean and mild with a light floral sweetness and a faint fresh herbal lift on the finish.MildSlow
Milk vetch honeySoft, mild and slightly floral with a faint green-bean freshness — an unassuming honey made in enormous quantity.MildModerate
Marri honeyMild, sweet and buttery with a soft caramel warmth and only the faintest eucalypt lift.MildFast
Ironbark honeyRich, buttery and dense with a warm caramel depth and a clean eucalypt lift at the end.ModerateModerate
Rātā honeyVery delicate and creamy with a light butterscotch note and a faint mineral saltiness underneath.DelicateModerate
Ethiopian white honeyClean, sweet and faintly herbal, with a smooth dense texture that dominates the impression more than the flavour does.MildFast
Almond blossom honeyDistinctly 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.PronouncedModerate
Basswood honeyIntensely aromatic with a mentholated, faintly medicinal lift over a clean sweetness — one of the most distinctive American honeys and among the most divisive.PronouncedModerate
Purple loosestrife honeyStrong and tangy with a distinct green herbal note over dark caramel — an unusual profile that some tasters find sharp and others find refreshing.PronouncedModerate
Ceanothus honeyDelicate and clean with a light floral sweetness and a faint spicy edge — mild, and rather more interesting than a pale honey usually is.MildFast
Blue curls honeyExtremely delicate with a clean sweetness and a faint herbal lift — one of the mildest honeys there is, and prized for exactly that.DelicateVery slow
Mountain laurel honeyReported 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.PronouncedModerate
Black mangrove honeyLight 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.ModerateSlow
Brazilian pepper honeyWarm and peppery with a distinct resinous spice and a faint tartness — genuinely reminiscent of the pink peppercorns the plant produces.ModerateModerate
Chinese tallow honeyMild and clean with a light floral sweetness and a faint waxy note — an unremarkable flavour attached to a very remarkable ecological situation.MildFast
Catclaw honeyDelicate 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.MildSlow
Tajonal honeyBright and clean with a light floral sweetness and a faint herbal edge — an approachable honey and the backbone of Mexico's export trade.MildModerate
Dzidzilché honeyDelicate and clean with a distinct light floral perfume and a faint citrus lift — refined in a way that most tropical honeys are not.MildSlow
Campanilla honeyLight and clean with a soft floral sweetness and a faint tropical fruit note — approachable and pleasant rather than distinctive.MildModerate
Logwood honeyLight and clean with a distinct floral sweetness and a faint caramelised note — one of the more delicate Caribbean honeys.MildModerate
Marmeleiro honeyLight and clean with a soft floral sweetness and a faint resinous edge from the scrub — approachable and characteristic of caatinga honey generally.MildModerate
Jataí honeySharply acidic and fruity with a fermented tang — closer to a sharp fruit syrup than to what most people expect honey to taste like.ModerateVery slow
Rabbitbrush honeyStrong and resinous with a bitter herbal edge and a distinctly medicinal note — one of the more challenging American honeys and an acquired taste at best.PronouncedFast
Snowberry honeyMild and clean with a soft floral sweetness and a faint green note — pleasant and unassertive.MildModerate
Huisache honeyStrongly floral with a distinct violet and orange-blossom perfume over warm caramel — one of the most obviously perfumed American honeys.PronouncedModerate
Persimmon honeyRich and fruity with a dried-date depth and a warm caramel base — one of the more distinctive minor American varietals and genuinely reminiscent of the ripe fruit.PronouncedModerate
Red maple honeyWarm and lightly caramelised with a faint woody note — a straightforward honey, and one that surprises people expecting it to taste of maple syrup.ModerateModerate
Messmate honeyStrong and resinous with a malty depth and a faintly medicinal eucalypt lift — assertive and unmistakably Australian.PronouncedModerate
Blackbutt honeyWarm and caramelised with a light resinous edge — one of the milder eucalypt honeys and a good introduction to the group.ModerateModerate
Grey box honeyClean and lightly caramelised with a faint buttery quality — mild for a eucalypt honey and highly regarded for its density and smoothness.ModerateSlow
Yapunyah honeyMild and buttery with a light caramel sweetness and a clean finish — smooth in a way that people notice before they notice the flavour.MildModerate
Coolibah honeyMild and clean with a light caramel note and a soft buttery finish — undemanding and pleasant.MildModerate
Mallee honeyMild and clean with a light caramel sweetness and a faint eucalypt lift — approachable and consistent.MildModerate
Bloodwood honeyStrong and malty with a resinous depth and a distinct woody astringency — one of the more assertive Australian honeys.PronouncedModerate
Spotted gum honeyWarm and caramelised with a light resinous lift and a rounded finish — a middle-weight eucalypt honey and a very usable one.ModerateModerate
White box honeyClean and lightly caramelised with a faint buttery smoothness — mild, dense and highly regarded within Australia.MildVery slow
Brush box honeyMild and clean with a soft floral sweetness and a faint resinous edge — approachable and undemanding.MildModerate
Prickly box honeyMild and clean with a soft floral sweetness and a faint honeyed-almond note — pleasant and considerably gentler than leatherwood.MildSlow
Beech honeydew honeyRich 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.PronouncedVery slow
Koromiko honeyLight and clean with a faint herbal bitterness and a soft floral base — mild with just enough edge to be interesting.MildModerate
Tree lucerne honeyMild and clean with a soft floral sweetness and a faint nutty note — pleasant, undemanding and mostly eaten by bees rather than people.MildModerate
Salvation Jane honeyMild and clean with a soft floral sweetness — pleasant, unassertive and produced in enormous quantity.MildModerate
Bottlebrush honeyStrong and malty with a resinous depth and a faint medicinal lift — assertive, and a surprise to anyone who expects a garden shrub to make a mild honey.PronouncedModerate
Sugarbag honeySharply tangy and fruity with a resinous edge — often described as lemon-and-caramel, and quite unlike honey bee honey in every respect.PronouncedVery slow
Western Australian wildflower honeyComplex and variable, generally warm and lightly caramelised with a resinous myrtaceous lift and considerable site-to-site difference.ModerateModerate
New Zealand bush honeyWarm 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.ModerateModerate
Central Otago thyme honeyIntensely 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.PronouncedSlow
Sunflower honeyStraw, beeswax and pollen, with a slightly waxy mouthfeel and a fresh, faintly herbal edge.ModerateVery fast
Eucalyptus honeyWoody and faintly medicinal, with caramel and a cool eucalypt lift. More savoury than its colour suggests.ModerateModerate
Linden honeyFresh and cooling — mint, balsam and lime blossom, with a clean herbal sharpness no other pale honey has.ModerateModerate
Leatherwood honeyPowerfully perfumed and slightly spicy — musk, warm blossom and something faintly balsamic. Distinctive to the point of being polarising.PronouncedModerate
Wildflower honeyVaries with the season and the landscape. Pale spring crops are floral and light; late-summer crops darker, fruitier and stronger.ModerateModerate
Sourwood honeySpicy and aromatic — anise and clove over a caramel base, with a dry, almost tannic finish that stops it being merely sweet.PronouncedSlow
Alfalfa honeyMild, clean and slightly grassy, with a beeswax note and very little else. A background honey, and good at being one.MildModerate
Blueberry honeyTangy and lightly fruity with a green, slightly astringent edge — recognisably related to the berry without tasting of jam.ModerateModerate
Dandelion honeySharp, pungent and unmistakably strong for a spring honey — a chamomile-and-hay aroma with an animal note behind it that fades as the honey ages.PronouncedVery fast
Kānuka honeySweet, clean and lightly aromatic, with a herbal-resinous thread that hints at its relation to mānuka without any of the medicinal weight.ModerateFast
Blackberry honeyWarm, mellow and gently fruity, with a soft jammy note and a hint of the fruit without any of its sharpness.ModerateSlow
Mountain honeyAromatic, complex and warm, with a herbal-resinous depth and considerably more going on than a lowland multifloral. It tastes of a landscape rather than of a flower.PronouncedModerate
Meadow honeySoft, warm and floral with a hay-and-clover base — recognisably a summer field, and gentler and less resinous than mountain honey.ModerateModerate
Goldenrod honeyStrong, warm and spicy, with a hay-and-clove character and a slightly astringent finish. Assertive in a way that surprises people expecting an ordinary golden honey.PronouncedFast
Saw palmetto honeySmoky and peppery with a warm resinous depth — an unusual and slightly savoury honey that divides opinion sharply.PronouncedSlow
Star thistle honeyLight and clean with a distinct anise-and-cinnamon lift and a fruity sweetness underneath. Delicate but not blank.ModerateSlow
Mesquite honeyMild and smooth with a faint smoky-molasses note that arrives after the sweetness rather than with it.MildSlow
Yellow box honeyMild, smooth and lightly floral with a buttery weight and a faint eucalypt lift at the very end.MildVery slow
Rewarewa honeyMalty and burnt-caramel with a dry astringent finish — closer to a dark ale than to a floral honey.PronouncedSlow
Macadamia honeyMalty and nutty with a roasted depth and a butterscotch base — one of the few honeys that genuinely tastes like the crop it came from.PronouncedModerate
Longan honeyIntensely aromatic — caramel, dried tropical fruit and a distinctive musky floral note that is unlike anything in the European catalogue.PronouncedSlow
Lychee honeyDelicately floral with a distinct rose-and-lychee perfume, and a clean sweetness underneath that keeps it from being heavy.ModerateFast
Mustard honeyVery sweet and very mild with a faint pungent brassica note when fresh, fading to clean blandness as it ages and sets.MildVery fast
Coffee blossom honeyStrongly floral — jasmine and orange blossom over a light caramel base, with no coffee character whatsoever.ModerateModerate
Cranberry honeyTart and fruity with a genuine cranberry acidity — one of very few honeys where sourness is a real part of the profile.ModerateModerate
Blue borage honeyClean, delicate and softly floral, with a thick smooth body that gives it more weight than its flavour would suggest.MildSlow
Cotton honeyMild and clean with a faint green-vegetal note and very little else — a background honey.MildFast
Bell heather honeyRich, warm and fruity with a caramel base and a distinct red-fruit note — sweeter and rounder than ling heather, and without its smoky bitterness.PronouncedSlow
Hawthorn honeyStrong and slightly strange — marzipan and cut hay over a distinctly animal undertone that divides people sharply.PronouncedModerate
Thistle honeyWarm and herbaceous with a hay-and-spice character and a faint bitterness at the end.ModerateModerate
Rockrose honeyBalsamic and resinous with a warm amber sweetness underneath — it smells of incense and hot scrubland, and tastes considerably less sweet than its colour suggests.PronouncedSlow
Bilberry honeyTangy and berry-forward over a caramel base, with a green astringency and a genuine fruit acidity.PronouncedModerate
Oregano honeyIntensely herbal and warm, with an oregano-and-thyme aromatic over a caramel base and a dry, faintly medicinal finish.PronouncedSlow
Karri honeyRich and layered — malt and dark caramel with a dried-fruit depth and a long warm finish. The most complex of the Western Australian honeys.PronouncedSlow
River red gum honeyStrong and warmly medicinal — the classic eucalypt register, with caramel underneath and a menthol lift at the end.PronouncedModerate
Blue gum honeyStrongly medicinal and camphoraceous with a caramel base — the flavour most people mean when they say a honey tastes of eucalyptus.PronouncedFast
Kāmahi honeyButtery and caramel-sweet with a faint herbal-resinous edge and a smooth rounded body.ModerateModerate
Ber honeyWarm and rich with dried dates and caramel, and a faint herbal bitterness on the finish — recognisably a Ziziphus honey, and lighter than Yemeni sidr.PronouncedSlow
Rubber tree honeyMild and slightly vegetal with a light caramel warmth — an unremarkable flavour attached to a genuinely remarkable production story.MildSlow
Aster honeyStrong and slightly sharp with a hay-and-herb character and a distinct sour edge that fades as the honey ages.ModerateVery fast
Cabbage palm honeyDark, smoky and savoury with a mineral saltiness and only moderate sweetness — an unusual and polarising honey.PronouncedModerate
Quillay honeyAromatic and warm with dried fruit and a resinous edge, and a faint clean bitterness that keeps it from being merely sweet.ModerateModerate
Assa-peixe honeyMild, clean and gently floral with a soft caramel warmth and a slightly herbal finish.MildModerate
Fynbos honeyComplex and aromatic — herbal, faintly resinous and warmly caramelised, with a character that changes noticeably between producers.PronouncedModerate
African acacia honeyWarm 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.PronouncedSlow
Melipona honeyTart, complex and only moderately sweet — a distinct acidic tang over a floral base, closer to a fermented fruit drink than to honey bee honey.PronouncedVery slow
Balsam honeyMild and clean with a light pear-drop fruitiness and a soft floral finish — considerably gentler than its late-season timing suggests.MildModerate
Bamboo honeyRich and buttery with a distinct tang, frequently compared with a lighter buckwheat — malty and slightly sharp rather than sweetly floral.PronouncedModerate
Kiawe honeyVery mild, clean and faintly vanilla-like, with a texture that does most of the work — smooth, buttery and dissolving rather than sticky.DelicateVery fast
Ohia lehua honeyDelicate and clean with a distinct fresh-butter quality and a light floral lift — one of the mildest honeys with genuine character rather than none.DelicateFast
Tawari honeyVery delicate, with a distinctive butterscotch note over a clean light sweetness — mild without being characterless, which is a difficult combination.DelicateSlow
Corsican maquis honeyRanges 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.PronouncedModerate
Anzer honeyIntensely aromatic and complex, with a pronounced herbal and floral character and a long finish that many describe as almost perfumed.PronouncedSlow
Greek fir honeyMildly 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.ModerateVery slow
Himalayan cliff honeyStrong, dark and complex, with a bitter herbal edge and a slightly astringent finish. Spring harvests are frequently sharper and more bitter than autumn ones.IntenseSlow
Metcalfa honeydew honeyModerately sweet with a distinct fig and dried-fruit character over a malty base — noticeably fruitier than the conifer honeydews and quite unlike them.ModerateVery slow
Titi honeyMild 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.MildModerate
Kelulut honeyDistinctly 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.PronouncedVery slow
Vosges fir honeyBalsamic and malty with a resinous woody depth and a marked lack of sweetness — closer to treacle and pine resin than to anything floral.PronouncedVery slow
Bashkir linden honeyIntensely 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.PronouncedFast
Alpine meadow honeyComplex 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.ModerateModerate
Hymettus honeyIntensely aromatic and herbal, with a warm thyme character, a resinous maquis edge and a long finish that carries a distinct savoury note.PronouncedSlow
Tree heath honeyStrong, malty and slightly bitter, with a burnt-caramel depth and a woody finish — assertive in a way that divides opinion sharply.IntenseModerate
Alcarria honeyDelicate and aromatic, with a clean herbal sweetness — the rosemary type is softer and more floral, the lavender type more perfumed and slightly camphoraceous.ModerateFast
Rosmaninho honeyAromatic and resinous with a warm herbal sweetness and a faint eucalyptus lift — more robust and less perfumed than Provençal lavender honey.ModerateModerate
Lingonberry honeyDelicate 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.MildModerate
Savory honeyIntensely herbal with a distinct peppery, almost oregano-like bite over a warm sweetness — one of the more assertive Mediterranean aromatics.PronouncedSlow
Dalmatian sage honeyDelicate and clean with a faintly medicinal sage note and a light herbal finish — subtle in a way that rewards eating it plain.MildVery slow
Tajinaste honeyDelicate and clean with a light floral sweetness and a faint mineral edge from the volcanic ground — subtle rather than characterful.DelicateSlow
Retama honeyDelicate and floral with a distinct honeyed-almond sweetness and a clean finish — one of the gentler European honeys, and unusually consistent.MildModerate
Field bean honeyMild and clean with a faint green-bean vegetal note under a soft sweetness — pleasant and undemanding rather than distinctive.MildFast
Urban honeyVaries enormously and is frequently more complex than a rural multifloral, because the flowering succession is longer and the species mix wider.ModerateModerate
Sycamore honeydew honeyMalty and mildly sweet with a savoury, faintly smoky depth and a mineral finish — less resinous than the conifer honeydews and more caramelised.ModerateSlow
Knapweed honeyWarm 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.ModerateModerate
Narbonne rosemary honeyDelicate and clean with a soft herbal floral note and a texture that does much of the work — one of the classic pale European honeys.DelicateFast
Dittany honeyIntensely aromatic and herbal with a distinct medicinal lift and a warm oregano character — closer to a herbal infusion than to a floral honey.PronouncedSlow
Buckwheat honeyMalt, molasses and wet straw, with a savoury, almost animal depth. The most polarising honey in general production.IntenseModerate
Chestnut honeyAromatic, woody and unmistakably bitter — sweetness first, tannin second, and a long dry finish.IntenseSlow
Heather honeyStrong, smoky and slightly bitter, with a lingering woodfire-and-toffee character. One of the most complex honeys produced anywhere.IntenseVery slow
Manuka honeyEarthy, mineral and damp — heather-like without the smoke, with a faintly medicinal edge. Distinctive rather than delicious, and not what most people expect for the price.PronouncedSlow
Thyme honeyWarm, herbal and savoury — thyme and dry stone, with a peppery lift and a very long finish.PronouncedModerate
Strawberry tree honeyAggressively bitter — coffee grounds, artichoke and burnt sugar, with the sweetness arriving late and briefly. Nothing in food prepares most people for it.IntenseFast
Forest honeydew honeyResinous, malty and mineral, with far less sweetness than its darkness suggests. Closer to treacle and pine forest than to anything floral.PronouncedVery slow
Sidr honeyRich, 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.IntenseVery slow
Jarrah honeyDark, malty and caramelised, with a coffee-and-treacle depth and much less of the medicinal edge a comparably dark honey usually carries.PronouncedVery slow
Avocado honeyDark, buttery and molasses-rich with a savoury, almost salty edge. Nothing about it suggests the fruit.IntenseSlow
Pine honeydew honeyResinous, malty and markedly less sweet than floral honey, with a woody, slightly salty depth and no floral character at all.PronouncedVery slow
Tulip poplar honeyDark, buttery and malty with a smoky caramel depth and much less bitterness than its colour suggests.PronouncedSlow
Silver fir honeyMalty, resinous and barely sweet, with a balsamic depth and a long woody finish. One of the least sugary honeys there is.PronouncedVery slow
Oak honeydew honeyEarthy, salty and barely sweet, with a bitter-mineral depth and a finish more like a stock or a yeast extract than a sweetener.IntenseVery slow
Tualang honeySharply sour and dark, with a fermented-fruit tang over a molasses base — genuinely unlike any temperate honey, and an acquired taste.IntenseVery slow
Jamun honeyDark, tannic and astringent with a dried-fruit depth and a dry finish — noticeably less sweet than most honeys of similar colour.PronouncedSlow
Mad honeyBitter, sharp and astringent with a burnt-caramel edge and a distinct throat-catching sensation that is not a flavour but a pharmacological effect.IntenseSlow
Spruce honeydew honeyMalty and caramelised with a woody depth and restrained sweetness — warmer and less balsamic than fir honeydew.PronouncedSlow
Carob honeyDark, malty and distinctly savoury with a fermented, almost cheesy note that people either find fascinating or cannot get past.IntenseModerate
Banksia honeyStrong, malty and savoury with a burnt-caramel depth and a distinctly salty-mineral edge.PronouncedModerate
Chinese jujube honeyRich and dark with dried dates and burnt caramel, and a genuine bitterness on the finish that sets it apart from its Middle Eastern relatives.IntenseSlow
Sundarbans mangrove honeyLight, tangy and faintly saline with a fresh floral character — considerably more delicate than its dramatic provenance would suggest.ModerateVery slow
Goji honeyLight and clean with a soft red-fruit note and a faint herbal edge — mildly fruity rather than obviously berry-like.MildSlow
Loquat honeyRich and malty with a distinct almond-marzipan note over dark caramel — one of the more aromatic East Asian honeys and far stronger than its pale-fruited source suggests.PronouncedModerate
Tea blossom honeyMild and creamy with a distinct faint bitterness and a green vegetal note that is recognisably tea-like — an unusual profile and a divisive one.ModerateVery fast
Mikan honeyDelicate and bright with a pronounced fresh citrus-blossom aroma and a clean acidity — lighter and fresher than Mediterranean orange blossom honey.MildModerate
Tochi honeyMalty and rich with a distinct woody astringency and a long dry finish — assertive without being harsh, and closer to a dark forest honey than to a blossom one.PronouncedModerate
Siberian taiga honeyComplex 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.ModerateModerate
Himalayan forest honeyComplex 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.ModerateModerate
Neem honeyDistinctly bitter with a herbal, faintly medicinal character over a restrained sweetness — one of the least conventionally pleasant honeys in the catalogue, and deliberately so.IntenseSlow
Coriander honeyWarm and spicy with an unmistakable coriander-seed aroma over a caramel base — one of the most immediately recognisable honeys there is.PronouncedModerate
Mahua honeyHeavy 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.IntenseSlow
Karanj honeyWarm and herbal with a faint bitterness and a light caramel base — mild by Indian standards and more interesting than its modest reputation suggests.ModerateModerate
Chiuri honeyRich 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.ModerateSlow
Samar honeyStrong and resinous with a warm caramelised depth and a distinct dry-country character — more assertive than sidr and less floral.PronouncedSlow
Ak balMild, creamy and delicately floral with a faint herbal lift — the texture is much of the appeal, dense and smooth and dissolving rather than sticky.MildVery fast
Gelam honeySharp and aromatic with a distinct medicinal eucalyptus-like lift over a caramelised base — assertive and unmistakably from the myrtle family.PronouncedSlow
Tibetan highland honeyDense and strongly herbal with a resinous depth and a faintly smoky finish — a concentrated honey that reflects both a short intense season and traditional processing.PronouncedModerate
Sesame honeyMild and clean with a distinct toasted-nut note and a light caramel base — the nutty character is genuine rather than suggested by the name.MildModerate
Mango blossom honeyWarm 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.ModerateSlow
Ethiopian red honeyStrong and warm with a malty depth, a resinous eucalyptus lift and a faint smokiness from traditional harvesting — an assertive honey that stands up to fermentation.PronouncedModerate
Miombo honeyRich and warm with a distinct woody, faintly smoky depth and a caramelised sweetness — the smoke comes partly from the harvest method and partly from the woodland itself.PronouncedModerate
Baobab honeyWarm 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.ModerateSlow
Shea honeyWarm and buttery with a nutty depth and a light caramel base — a rounded, approachable honey with a distinct richness.ModerateModerate
Oku white honeyDelicate and creamy with a light floral character and a faint herbal lift — mild by African standards and distinctly refined.MildFast
Euphorbia honeyOverwhelmingly 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.IntenseSlow
Argan honeyWarm 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.ModerateModerate
Berseem honeyMild and clean with a soft floral sweetness and a faint hay note — the archetype of an unassuming everyday honey.MildModerate
Mopane honeyDark and malty with a savoury mineral depth and a faintly smoky finish — closer to a European forest honeydew than to an African blossom honey.PronouncedSlow
Aloe honeyDistinctly bitter with a warm caramel base and a faintly medicinal herbal note — the bitterness is pronounced and is the reason people buy it.PronouncedModerate
Tamarisk honeyDark and mineral with a malty depth and a distinct faint saltiness that reflects the ground — an unusual and genuinely savoury honey.PronouncedSlow
Cashew honeyTangy and resinous with a warm caramel base and a faintly astringent finish — assertive and quite unlike the mild nut it comes from.PronouncedModerate
Willow honeyMild, faintly green and quick to set. A spring honey in the literal sense, and one most beekeepers taste and few buyers ever see.MildFast
Blackthorn honeyDelicate, almondy and fleeting. Recognisably a Prunus honey, and the closest thing in the European catalogue to the taste of a hedge in March.MildFast
Pear blossom honeyVery light and faintly green, with a clean sweetness and almost nothing behind it. Notable chiefly for how hard it is to get.DelicateModerate
Rowan honeyAmber, tart and faintly bitter, with a red-fruit note that echoes the berries the tree is better known for.ModerateFast
Field maple honeyFresh and faintly green with a warm caramel base — a spring honey with rather more body than its colour suggests.ModerateFast
Plum blossom honeyLight, sweet and gently almondy, with a soft fruit note behind it. An easy honey and a short-lived one.MildFast
Motherwort honeyClean and lightly herbal with a faint bitterness at the end — a summer honey that tastes of the plant rather than of sugar.ModerateModerate
Hyssop honeyOvertly herbal — camphor, mint and warm stone — over a clean gold sweetness. One of the more clearly aromatic herb honeys.PronouncedModerate
Cardoon honeySavoury and faintly bitter, with a warm caramel body and an unmistakable green-vegetable note that is genuinely artichoke-like.PronouncedModerate
Ailanthus honeyIntensely aromatic — muscat grape and elderflower with a medicinal edge. It divides opinion more sharply than any other European honey.IntenseModerate
Greek erica honeyDark, malty and faintly bitter, with dried fig and caramel behind it. A robust honey and a distinctly autumnal one.PronouncedFast
Holm oak honeydew honeyDark, 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.IntenseVery slow
Sea buckthorn honeySharp 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.ModerateModerate
Karakovan honeyComplex, floral and herbal at once, eaten with the wax. Its character is a mountain and a year rather than a species.ModerateModerate
Altai honeyFloral, warm and complex, with a hay-meadow character and a long clean finish. A very good multifloral rather than a striking monofloral.ModerateModerate
Garrigue honeyHerbal, 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.ModerateModerate
Hedgerow honeyWarm, 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.ModerateFast
Spring blossom honeyMild, creamy and clean, with a faint cabbagey note where rape dominates. An easy honey and a spreadable one.MildVery fast
Tulsi honeyDistinctly clove-scented over a light caramel body — one of the few herb honeys that genuinely smells of the herb.PronouncedModerate
Ajwain honeyAromatic and faintly medicinal, with a clear thyme-and-caraway note over light amber sweetness.PronouncedModerate
Moringa honeyGreen, peppery and faintly vegetal over a light sweetness — recognisably related to the mustard-oil chemistry running through the whole plant.ModerateSlow
Babul honeyWarm, nutty and full-bodied with a faint tannic dryness. A robust everyday honey rather than a delicate one.ModerateModerate
Talh honeyDark, thick and savoury-sweet, with dried fruit and molasses over a caramel depth. Nothing about it suggests the honey Europe calls acacia.PronouncedSlow
Tamarind honeyAmber, warm and distinctly tart, with a caramel body and a sour-fruit edge that does echo the tamarind pod.ModerateSlow
Cardamom honeyGenuinely spice-scented — eucalyptol and a sweet resinous lift over pale amber sweetness. One of the clearest spice signatures of any honey.PronouncedModerate
Oil-tea camellia honeyPale, thin and distinctly bitter, with an astringent tea-like finish. Not a beginner's honey and not really a pleasure honey.ModerateModerate
Pagoda tree honeyLight, clean and gently floral with a faint green edge — an unassertive honey produced in very large quantities.MildSlow
Durian honeyPungent, savoury and unmistakably related to the fruit — a sulphurous undertone over dark caramel. It divides opinion as sharply as durian itself.IntenseVery slow
Rambutan honeySoft, floral and faintly muscat — closer to lychee honey than to anything temperate, and gentler than most tropical honeys.ModerateVery slow
Coconut blossom honeyLight, clean and mildly waxy with a faint nuttiness. It tastes nothing like coconut, which surprises almost everyone.MildSlow
Mangium honeyDark, malty and lightly resinous, with a savoury depth that reads as honeydew rather than as blossom.PronouncedVery slow
Sweet thorn honeySoft, 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.MildModerate
Combretum honeyWarm and caramel-led with a dried-fruit depth and a faint woody dryness. A robust everyday honey rather than a delicate one.ModerateModerate
Niger seed honeyGolden, clean and gently grassy, with a soft finish. Closer to sunflower honey than to the darker forest honeys of the same country.MildFast
Niaouli honeyStrongly medicinal and eucalypt-like, with a camphorous aroma over an amber sweetness. Unmistakably a myrtle-family honey.PronouncedModerate
Oil palm honeyVariable by definition. Generally warm and mildly caramel-led, taking its character from whatever grew between and around the palms.ModerateSlow
Madagascar litchi honeyOvertly aromatic — muscat grape and rose over a light caramel body. One of the more perfumed honeys in the catalogue.PronouncedModerate
Soybean honeyVery pale and very mild, with a clean light sweetness and almost nothing to distinguish it. Its virtue is neutrality.MildModerate
Milkweed honeyExceptionally 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.MildSlow
Spanish needle honeyLight, mildly fruity and clean. An easy, agreeable honey rather than a dramatic one, which is exactly what an all-year background source produces.MildModerate
Manzanita honeyDelicate and faintly spicy, with a clean short finish. Interesting mostly for when it is made rather than for how it tastes.MildModerate
Sumac honeyTart, dark and lightly resinous, with a sour-fruit edge unusual in an American honey and a definite tannic dryness.PronouncedSlow
Safflower honeyLight amber and mildly nutty, with a faint thistle bitterness at the finish. Unassertive and rather more interesting than most crop honeys.MildModerate
Carrot seed honeyDark, savoury and faintly medicinal, with a green umbellifer note and a slightly bitter finish. A challenging honey and an interesting one.PronouncedModerate
Prairie honeyClean, mild and creamy, with a light floral sweetness. The reference point for what a great many people think honey tastes like.MildFast
Xtabentún honeyPale, aromatic and faintly aniseed, with a clean floral lift. The liqueur made from it leans directly on that anise note.ModerateModerate
Tepezcohuite honeyWarm and floral with a faint tannic dryness, reflecting the tree's very high tannin content. An agreeable everyday honey.ModerateModerate
Angico honeyDark, resinous and faintly smoky over a caramel body. A robust honey with more character than most tropical crops.PronouncedSlow
Caatinga honeyWarm, resinous and floral at once, with real complexity from a flora that exists nowhere else. Variability is inherent rather than a defect.ModerateSlow
Jandaíra honeyFluid, sharply acidic and aromatic — closer to a fruit vinegar than to honey as most people know it. That acidity is normal rather than spoilage.PronouncedVery slow
Tiaca honeySoft, floral and clean — gentler and less aromatic than ulmo from the same forest, and easier to eat in quantity.MildModerate
Chañar honeyWarm and caramel-led with a distinct sweet resinous note — recognisably related to the pod syrup the same tree produces.ModerateModerate
Stringybark honeyFull and malty with a clean eucalypt aromatic edge and a slightly dry finish. A robust everyday honey by Australian standards.ModerateModerate
Paperbark honeyMedicinal and camphorous over an amber sweetness — a strong, distinctly antiseptic character that some people find difficult.PronouncedModerate
Yellow gum honeyClean and mildly aromatic with a soft finish — the gentlest of the commercial eucalypt honeys and a good introduction to the group.MildModerate
Swamp mahogany honeyStrong, malty and resinous with a lingering bitterness. One of the more challenging Australian honeys and a good one.PronouncedSlow
Wilga honeyWarm and faintly spicy with a clean finish, and without the camphor edge that runs through the eucalypt honeys of the same landscape.ModerateModerate
Five finger honeyMild, faintly green and slightly waxy, setting hard and pale. A working honey rather than a prestige one.MildFast
Towai honeyVery pale and delicate with a faint butterscotch sweetness — noticeably lighter and milder than kamahi from the same genus.MildModerate
Uruçu honeyFluid, 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.PronouncedVery slow
Mandaçaia honeySofter and rounder than the northeastern stingless honeys — still acidic, but with more caramel behind it and less citrus sharpness.ModerateVery slow
Scaptotrigona honeySharp, resinous and distinctly woody, with a fermented-fruit edge. Among the more challenging stingless honeys and one of the most prized within its region.IntenseVery slow
African stingless bee honeySharp, fruity and faintly smoky, with the acidity common to all stingless bee honey. Descriptions vary widely because the species and the flora both do.PronouncedVery slow

What this cannot tell you

It filters what is in the catalogue, which is a fraction of the hundreds of named honeys produced worldwide. A honey not appearing is not a judgement on it.

Sensory fields are editorial assignments, not measurements. Two people tasting the same honey will not always place it in the same intensity band.

Crystallisation and composition figures are typical ranges for the type, and any individual jar can sit outside them.

It cannot tell you whether a honey is available where you live, or what it costs.

Results are in catalogue order and are not ranked — nothing here is recommended over anything else. To put two or three side by side, use the comparison tool.