📌 Legal Notice: Due to the EU Health Claims Regulation (EC Regulation 1924/2006), we as an online shop are not permitted to make health-related or disease-related claims about food products. Instead of a medical answer, here you will find everything concerning variety, tradition, production, taste, and culinary use of honey. For health-related questions, we recommend scientific sources or speaking with your general practitioner.
Honey — a versatile natural product
Honey consists mainly of fructose and glucose. In addition, it contains up to 30 other types of sugar that differ in subtle nuances. This complex composition gives honey its characteristic consistency and makes it a very special natural product — far removed from simple sugar.
Taste versatility through different types of sugar
Compared to pure table sugar, honey develops a multi-layered sweetness on the tongue. Glucose provides a quick, bright initial hit, followed by the softer note of fructose. Only then do the higher sugars dissolve and round off the flavor. This creates a complex profile that varies depending on the variety and origin.
Nutritional values of honey (per 100 g)
| Nutritional value | Amount |
|---|---|
| Calorific value | 304 kcal |
| Fat | 0 g |
| of which saturated fatty acids | 0 g |
| Sodium | 4 mg |
| Potassium | 52 mg |
| Carbohydrates | 82 g |
| of which dietary fiber | 0.2 g |
| of which sugar | 82 g |
| Protein | 0.3 g |
Source: USDA. The figures are average values and vary depending on the variety.
Honey in cultural history
Honey has accompanied humanity for millennia. Honey is mentioned as early as ancient Egyptian records from 2500 B.C. — as a valuable gift, a medium of exchange, and a culinary delight. Over generations, farmers, beekeepers, and cooks passed down knowledge of honey extraction and the differences between varieties. With industrial food production, this artisanal tradition temporarily faded into the background — today, regional beekeeping is experiencing a well-deserved comeback.
Natural tastes best
When heated above 40 degrees Celsius, the character of honey changes noticeably: delicate aromas evaporate, and the consistency becomes more liquid. Anyone who wants to experience the full, original taste of a honey variety should therefore use it cold whenever possible — for example, on bread, in lukewarm tea, or as a finishing touch over yogurt and fruit.
Honey in tea and golden milk
The combination of warm milk and honey is a classic home remedy that has been cherished in many cultures for generations. The Oriental-inspired "Golden Milk" — milk with turmeric, ginger, pepper, and a spoonful of honey — is also gaining more fans in modern cuisine. A warm cup before going to sleep is a comforting ritual.
Important note for infants
Honey should not be given to children in their first year of life. The bacterium Clostridium botulinum lives in the soil, and its spores can enter honey via bees. The not-yet-fully-developed intestinal flora of infants cannot reliably defend against the pathogen. Industrially heavily heated honey products are considered safe, as the heat kills the spores. In case of doubt and if you have questions regarding infant nutrition, please consult your pediatrician.
During pregnancy and breastfeeding, the consumption of honey is generally considered safe. From their first birthday, children can also join in the enjoyment.
Discover variety
Each honey variety tells its own story: delicate acacia honey with an almost neutral sweetness profile, spicy-malty forest honey, floral summer blossom honey, or rare sweet chestnut honey with a strong note. Browse through our assortment and find the honey that suits your taste.
