Honey has been used in various cuisines around the world for centuries, both as a sweetener and a flavours enhancer. In Mediterranean cuisine, honey is often drizzled over cheeses, added to pastries like baklava, or used in marinades for meats. In Middle Eastern dishes, it complements spices and nuts in desserts such as basbousa or ma’amoul. Asian cuisines also use honey in sauces and glazes, especially in Chinese cooking, where it adds depth to stir-fries and roasted meats like honey-glazed duck. In Indian cuisine, honey is sometimes used in sweets, herbal drinks, and ayurvedic recipes for its health benefits.
European kitchens often incorporate honey into bread, tea, and desserts like honey cake or gingerbread. In the Americas, it’s common in barbecue sauces, salad dressings, and baked goods. Each culture appreciates honey not just for its sweetness, but for its natural richness and unique floral flavours. Honey’s versatility makes it a valuable ingredient in both savoury and sweet dishes across the globe. Its use connects ancient culinary traditions with modern tastes in a simple, natural way.
