Ingredients · Sweetener
Honey
What it’s like, and how to use it
How to use it
In dry rubs and barbecue seasonings, where liquid honey would be impossible. It dissolves on contact with moisture and caramelises under heat, so it browns a crust. Measure it as sugar when balancing a blend.
With food
Chile and smoke. Pork and chicken. Mustard. Vinegar. Cheese. Nuts. Lemon. Thyme and rosemary.
With spices
Chipotle and cayenne — hot honey. Mustard. Smoked paprika. Black pepper. Cinnamon.
With tea
Almost any tea takes honey; it particularly suits chamomile, rooibos and a smoky black.
Its story
Where it comes from
Our lot names no origin or floral source, both of which change honey's character considerably.
What happened
Honey is the only common food that does not spoil, and the reason is arithmetic. Fresh nectar is 70 to 80 per cent water; bees reduce it to around 18 per cent, which supersaturates the sugars and leaves too little free water for microbes. Bees also add glucose oxidase, which produces gluconic acid and hydrogen peroxide. So long as the water content does not rise much above 18 per cent, honey has an indefinite shelf life. People have been taking it for a very long time: cave paintings at the Cuevas de la Araña in Spain show humans foraging for honey at least 8,000 years ago.
On the shelf with it
Every product it goes into.
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Sold outChipotle BBQ Seasoning
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