môz

Méz, Hungarian for honey, is a natural sweet substance produced by honeybees from the nectar of flowers or other plant secretions. Worker bees gather nectar, add enzymes, and evaporate water in the hive to produce a thick, sugary store that serves as food for the colony, especially during winter. The product is eventually capped with beeswax.

The composition of honey varies with floral source and climate, but it is predominantly sugars, mainly fructose and glucose, with small amounts of water, minerals, vitamins, amino acids, and antioxidants. Because the proportions of sugars differ, honey can range from very smooth to crystallized. Crystallization is a natural process and does not indicate spoilage; gentle warming or agitation can return it to a liquid state. Honey is often classified as monofloral (derived largely from a single plant species) or polyfloral (from multiple species).

Uses and safety: Honey is used as a sweetener and flavoring in foods, as well as in baking and traditional remedies and cosmetic products. It should be stored in a sealed container at room temperature away from direct sunlight. A notable safety consideration is that honey should not be given to infants under one year due to the risk of botulism. In adults and older children, it is generally safe, though individuals with allergies to pollen or bee products should exercise caution. Adulteration and mislabeling remain concerns in some markets, leading to regulatory testing in many jurisdictions.