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Technically, Honey is a natural insect food product made by Bees and other insects from collected flower nectar.

Our Honey is, on an ounce for ounce basis, comparably as sweet as Granulated Sugar. Honey has a distinctive flavor and is composed mostly of Glucose and Fructose.

Honey is also a mild preservative because most microorganisms will not grow in it because it is so dry, but be aware that Honey can sometimes harbor dormant endospores of the Bacteria Clostridium Botulinum (Botulism).

Humans have been consuming Honey since pre-history. It is used primarily in various foods and beverages as a sweetener and flavoring but it has also had a role in religion and symbolism. It is also used in various medicinal traditions to treat ailments.



Honey is available year round.


More specifically, the Sweetener/Food Product for humans called “Honey” that is cultivated by Beekeepers and consumed by humans is the product of Honey Bees (the genus Apis) regurgitating flower nectar into wax honeycombs and then letting it evaporate.

Flavors of honey vary based on the nectar source and in what area the bees find the pollen. The concept of “Terroir,” is very applicable to Honey, especially because Bees carry an electrostatic charge which causes them to attract other environmental particles along with the pollen. Everything is incorporated into their honey. There are also various types and grades of honey.




Honey is best stored in a cool dark place. The kitchen pantry is ideal. If Honey is stored in the refrigerator, Honey's Crystallization is accelerated. Crystallization happens when the natural process of Glucose Sugar molecules start aligning and can turn the Honey into a hardened block. Making it difficult to work with in its Raw form.

In general, Honey will last approximately 2 years if stored properly after opening.

Culinary Uses

Portion Size

Allow 1-2 t of Honey per person.


Cinnamon, Lavender, Mint, Nutmeg, Sage, Sugar, Tea, Thyme, Vanilla, Almonds, Chestnuts, Hazelnuts, Peanuts, Pecans, Pine Nuts, Pistachios, Walnuts, Carrots, Ginger, Pumpkin, Sweet Potatoes, Apples, Apricots, Bananas, Coconut, Dates, Figs, Grapefruit, Grapes, Guava, Kiwi, Kumquat, Lemons, Limes, Lychees, Melon, Oranges, Papaya, Peaches, Persimmons, Pineapple, Pears, Plums, Pomegranate, Raspberries, Chicken, Duck, Lamb, Pork, Butter, Buttermilk, Cheese, Cream, Mascarpone, Chocolate, Coffee, Mustard, Soy Sauce, Whisky, Wine, Sauces, Marinades


Brown Sugar, Maple Syrup

Nutritional Value

Nutritional value per 100 g (3.5 oz)

Energy 1,272 kJ (304 kcal)

Carbohydrates 82.4 g

Sugars 82.12 g

Dietary fiber 0.2 g

Fat 0 g

Protein 0.3 g

Water 17.10 g

Riboflavin (vit. B2) 0.038 mg (3%)

Niacin (vit. B3) 0.121 mg (1%)

Pantothenic acid (B5) 0.068 mg (1%)

Vitamin B6 0.024 mg (2%)

Folate (vit. B9)2 μg (1%)

Vitamin C 0.5 mg (1%)

Calcium 6 mg (1%)

Iron 0.42 mg (3%)

Magnesium 2 mg (1%)

Phosphorus 4 mg (1%)

Potassium 52 mg (1%)

Sodium 4 mg (0%)

Zinc 0.22 mg (2%)

Shown is for 100 g, roughly 5 tbsp.

*Percentages are relative to

US recommendations for adults.

Source: USDA Nutrient Database


Gluten Free


Low Fat


Low Calorie