Honey is the sweet syrup made by bees from the nectar of flowers and has been used for centuries in common Ayurveda medicine for treating sore throats, colds, and wound healing (although these have not been studied with solid evidence). Just as maple syrup has different food grades, honey does as well and is graded into A, B, or C. Grade A is the best quality and reflects not only the texture, but also the flavor of floral and sweetness. There are many varieties of honey due to the variance in bee harvesting, location, and type of flower the bees are collecting the nectar from.
How to use | simply use as you would maple syrup for a lighter more floral flavor. Great for a touch of sweetness in hot tea, desserts, salad dressings, oatmeal, porridges, etc.
Nutrient breakdown of HONEY | *minor nutrients, per 100g ~5 tablespoons
Carbohydrates | mainly fructose (38%) and glucose (31%)
Anti-microbial properties } microorganisms don’t grow as easily on honey due to the low water content
Where to purchase | health food stores, grocery stores, farmers markets, or online retailers.
Tips and tricks | Note, honey is sugar! Honey should still be used in moderation, I enjoy using honey for the light flavor or adding a bit of additional sweetness to dishes. My favorite type is raw honey, comb honey (honey still in the comb), and creamed honey.