Honeys

Honey is a viscous, sweet substance produced by honey bees and other members of the genus Apis. It results from bees collecting nectar or honeydew, which they transform with enzymes and reduce in water content so it can be stored as a food source within the hive.

Composition and chemistry: Honey is predominantly sugars, mainly glucose and fructose, with small amounts of minerals, vitamins, amino acids, and antioxidants. Typical water content ranges around 17–20%, depending on climate and floral source. Bees add enzymes such as invertase and glucose oxidase, which contribute to flavor, color, and antimicrobial properties. Crystallization is a natural process that occurs when glucose separates from the water.

Floral sources influence color and flavor. Common varieties include clover, acacia, buckwheat, and orange blossom, as well as monofloral products like manuka honey. Manuka honey, from Leptospermum scoparium, is noted for higher antibacterial activity in some preparations, and is graded with systems such as UMF or MGO. Blended or multifloral honeys are also widespread.

Uses: In cooking and food preparation, honey serves as a sweetener and flavoring agent in beverages, baked goods, and sauces. It has been used in traditional medicine and folk remedies in various cultures. The evidence for health benefits varies by preparation and is not a substitute for medical treatment.

Storage and safety: Honey has a long shelf life when stored sealed and kept at room temperature away from direct heat and sunlight. Crystallization may occur; gently warming can revert it to a liquid state. Safety considerations include a risk of infant botulism in children under one year, potential allergic reactions in sensitive individuals, and the sugar content affecting dental health.