Syrup

Honey

Honey is the concentrated nectar product of bees—floral, sweet, and antimicrobial, ranging from pale clover mildness to dark buckwheat intensity. Crystallisation is natural; gentle warming returns it to liquid. A syrup-category sweetener, not refined table sugar. Sweeten drinks and dressings, glaze meats, and bake (reduce other liquids). Never feed honey to infants under one year.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Buckwheat Honey

Clover Honey

Manuka

Wildflower Honey

Acacia Honey

Raw Honey

Characteristics

Preparations

CookedLiquidPourableRaw

Provenance

Fair TradeOrganicSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticFloralLiquidNaturalSweetSweetenerViscous

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 396

Amount per 100 g

Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Cholesterol 0 mg
Sodium 18.6 mg
Salt 0.05 g
Total Carbohydrate 99 g
Dietary Fibre 0.2 g
Total Sugars 99 g
Complex / starch 0 g
Protein 0 g
Water 0.5 g

Detailed nutrients

Energy 396 kcal
Water 0.5 g
Carbohydrates 99 g
- Sugars 99 g
  - Monosaccharides 52 g
  - Disaccharides 22.3 g
- Starch 3.92 g
  - Amylose 0.5 g
  - Amylopectin 1.51 g
  - Digestible Starch 1.71 g
  - Resistant Starch 0.2 g
- Fibre 0.2 g
  - Soluble Fibre 0.07 g
  - Insoluble Fibre 0.13 g
Vitamins 24.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
Minerals 279 mg
- Major Minerals 273 mg
  - Calcium 57 mg
  - Sodium 18.6 mg
  - Potassium 197 mg
- Trace Minerals 6.6 mg
  - Iron 1.2 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.8 · vitamin-e: 0.09 · vitamin-k: 0.4 ·

Minerals

Sodium: 18.6 · Potassium: 197 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·

Syrups are sugar-dense liquids; natural types may retain minerals while refined syrups are mostly carbohydrate.

In the kitchen

Culinary partners and combinations that usually underperform with Honey.

Pairs well with

Classic and complementary matches

ButterHoney butter
CheeseBoards
Lemon
TeaSweetener
Walnut
YoghurtBreakfast

Usually avoid with

Often clash in flavour or tradition

History

8000 BCE

Humans harvested wild honey long before pottery recorded it.

3000 BCEEG

Egyptian and Near Eastern cultures kept bees and used honey as sweetener and preserve.

1800

Movable-frame hives expanded commercial honey production.

2000

Single-origin and raw honey markets emphasised floral terroir.