There is no end to how honey can elevate flavour in food and beverages. Since ancient times, honey has been used to sweeten food and wine, to preserve foods from spoilage, and to moisten baked goods. A distinct, unique enhancement, honey, which continues to be used in every country, can be a healthier substitute for sugar. Its multitude of flavours will also enhance or even change the flavour of the foods it is paired with. Generally, darker, richer honeys will add a more distinctive flavour than light honeys. Also, honey is sweeter than granulated sugar, due to the fructose, requiring less for the same amount of sweetness.
Honey pairs well with both savoury and sweet foods. Acidic, with a pH ranging from 3.4 to 6.1, it can tenderise meat, fish…
