mezzomediHoney
Floral and deeply sweet honey, its fragrance varies with the blossoms.
Honey provides natural sweetness and a smooth, fluid texture. In Mediterranean cuisine, it delicately sweetens savory dishes like tagines and roasts, while creating beautiful caramelization during cooking.
Best pairings
Goat cheese Classic86%Goat cheese and honey, sweetness over fresh acidity.
Fig Classic85%Fresh fig and honey: a sweet-complex pairing, two Mediterranean fruits in natural harmony.
Almond Classic85%Almond and honey, for nougat and Southern sweets.
Pistachio Classic85%Pistachio and honey, for baklava and nougat.
Ras el hanout Classic85%Balancing sweetener; honey gently rounds out bitter spicy notes.
Clove Classic84%Essential sweet-spicy combination in Oriental desserts, honey-clove on soft cakes.
Walnut Classic84%Honey and walnuts, baklava and cheese boards.
Greek yogurt Classic84%Greek yogurt and honey, a simple dessert with nuts.
Pomegranate Classic83%Levantine pomegranate and honey: bright acidity contrasts sweetness, creating balance.
Carrot Classic82%Honey-glazed carrots: the sweetness highlights their natural sugars.
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In the kitchen
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Substitutes
FAQ
What goes with honey?
Honey pairs especially well with goat cheese, fig, almond, pistachio and ras el hanout. Goat cheese and honey, sweetness over fresh acidity.
What can I substitute for honey?
If you don't have it, try: pomegranate molasses, carob, date.