What is honey?

Honey is a natural sweetener produced by bees from the nectar of flowers. It's a viscous, golden liquid with a distinct sweet flavor that varies depending on the floral source. Beyond its sweetness, honey contains trace amounts of vitamins, minerals, antioxidants, and enzymes, contributing to its reputation as a health-beneficial food. Its unique composition gives it properties like being hygroscopic (attracting and retaining moisture) and having a characteristic aroma that can enhance culinary creations.

In Indian cooking, honey has been utilized for centuries, not just as a sweetener but also for its unique flavor contributions and perceived health benefits within Ayurvedic traditions. While refined sugar is now more prevalent, honey still holds a special place in various regional cuisines. Its use ranges from sweetening desserts and beverages to adding a touch of complexity to savory dishes. The type of honey used can also vary, with different floral sources imparting subtle nuances in flavor that can complement specific ingredients.

One of the primary uses of honey in Indian cooking is in sweet dishes. It can be drizzled over traditional sweets like shahi tukda or used as a key ingredient in desserts like honey kulfi or ladoos. Honey's natural sweetness blends well with dairy-based sweets and its viscosity can contribute to the texture. In beverages, a spoonful of honey can sweeten lassi or traditional teas like kahwa, often combined with spices like cardamom and saffron for added aroma and flavor.

Beyond sweets, honey finds its way into savory Indian preparations as well. It's often used to balance the spiciness and tanginess in certain curries and chutneys, adding a subtle sweet note that enhances the overall flavor profile. For instance, a touch of honey can complement the heat of chili or the sourness of tamarind. It's also used in marinades for tandoori dishes, where its mild sweetness can help with caramelization, imparting a beautiful glaze and a unique flavor dimension to grilled meats and vegetables. The versatility of honey allows it to seamlessly integrate into both traditional and contemporary Indian culinary creations.

Also known as

Shaed, Madh, Shahed

Pasteurized honey is honey that has undergone a pasteurization (heating) process. Pasteurization in honey reduces the moisture level, destroys yeast cells, and liquefies crystals in the honey.

Raw honey is honey as it exists in the beehive or as obtained by extraction, settling or straining without adding heat above 120°F. Raw honey contains some pollen and may contain small particles of wax.

Strained honey is honey which has been passed through a mesh material to remove particulate material (pieces of wax, propolis, etc.) without removing pollen, minerals or valuable enzymes.

Ultrasonicated honey is honey that has been processed by ultrasonication, a non-thermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed.

Dried honey is honey in which the moisture has been extracted to create a completely solid, non-sticky version. This process is done in such a way that there are no additives or binding agents of any kind added, which keeps the honey 100% natural. Dried honey is commonly used to garnish desserts.

How to select honey

• Most commercially available honey is blended, meaning that it is a mixture of two or more honeys of different floral source, colour, flavour, density or geographic origin.

• Check the expiry date before buying.

• If possible, opt for organic honey. Organic honey refers to the honey or honey combs produced, processed, and packaged in accordance with national regulations, and certified as such by some government body or an independent organic farming certification organization.

• Make sure the honey is not too crystallised – which could mean that there is some adulteration or it has been refrigerated.

• Similarly, if you drop a spoon of honey in cold water, it should sink to the bottom and not dissolve. If it dissolves, it might be adulterated with sugar or jaggery syrup.

Culinary Uses of honey

• Honey enhances browning and crispness, and is hence great for glazing roasted and baked foods to promote surface browning.

• Honey is a flavour enhancer; it is a much-loved natural sweetener for hot teas and cold beverages, especially so when there are many varieties of honey to choose from.

• It provides texture and feel, and is an excellent addition to pastries and cakes.

• It prolongs shelf-life and is hence a natural preservative for pickles and sauces.

• Honey retains moisture, an essential ingredient for prolonging moisture retention in rich cakes.

• Honey provides binding due to its viscosity, and aids in shaping of desserts such as pastries, puddings and cakes.

• It adds colour, adding a delightful golden hue to sauces, dressings, jellies and frozen desserts.

How to store honey

• Store honey in dark coloured bottles and keep them in a cool place in your kitchen cabinet.

Health benefits of honey

• With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%),making it similar to the synthetically produced inverted sugar syrup which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honeys remaining carbohydrates include maltose, sucrose, and other complex carbohydrates

• As with all nutritive sweeteners, honey is mostly sugars and is not a significant source of vitamins or minerals.

• Honey contains flavonoids that help reduce the risk of some cancers and heart disease.

• Reduces ulcers and other gastrointestinal disorders.

• All honey is antibacterial, because the bees add an enzyme that makes hydrogen peroxide.

• Honey is superior in maintaining glycogen levels and improving recovery time than other sweeteners. Hence, it is good for athletes.

• Reduces cough and throat irritation.

• Some honeys have a low hypoglycemic index, and can be had by diabetics too.

• Honey is probiotic food as it contains large amounts of friendly bacteria.

• Honey is also believed to be good for the skin.