honey at a Moroccan souk
Honey is in just about every world cuisine!

Honey, the golden nectar produced by bees, has been cherished by humans for millennia. Its versatility extends beyond its sweet taste, finding applications in various cuisines around the world. From savory dishes to desserts and beverages, honey adds unique flavors and health benefits. This article explores how honey is used in world cuisines.

It provides insights and tasty examples that show its importance in cooking. For food enthusiasts, home cooks, and culinary adventurers, understanding the diverse uses of honey can inspire new cooking techniques and flavor combinations.

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Natural Sweetener In Culinary Traditions

Honey has been a primary sweetener in many cultures, often used before the advent of refined sugar. Its rich, complex flavor enhances a variety of dishes, making it a beloved ingredient worldwide.

Natural raw honey is not just a sweet treat; it boasts numerous health benefits. It is known for its antibacterial properties, antioxidants, and soothing effects on the throat, making it a preferred choice for both culinary and medicinal purposes.

Honey In European Cuisine

France: Pain d’Épices

In France, honey is a key ingredient in the traditional spice bread known as Pain d’Épices. This dense, fragrant loaf combines honey with spices like cinnamon, cloves, and nutmeg. It is often enjoyed during the festive season, reflecting the deep-rooted culinary heritage of France.

Greece: Melomakarona

Greek food features honey in many desserts, but Melomakarona stands out. These honey-soaked cookies, often spiced with cinnamon and cloves, are a staple during Christmas. The cookies are baked and then drenched in a syrup made of honey, sugar, and water, resulting in a deliciously moist treat.

Italy: Torrone

Italy’s torrone, a type of nougat, is a delightful confection made with honey, sugar, egg whites, and nuts such as almonds and pistachios. This sweet, chewy candy is a festive favorite in Italy, especially during Christmas, and showcases the Italian penchant for blending honey with other natural ingredients.

Honey In Middle Eastern Cuisine

Lebanon: Baklava

Lebanese baklava is a rich pastry that combines layers of phyllo dough with a filling of nuts, typically walnuts or pistachios, and is sweetened with honey-based syrup. The syrup, infused with rose or orange blossom water, adds a fragrant sweetness that is characteristic of Middle Eastern desserts.

Iran: Saffron Honey Chicken

In Iran, honey is used in savory dishes such as saffron honey chicken. This dish features chicken marinated in a mixture of saffron, honey, lemon juice, and spices. The honey caramelizes during cooking, creating a glaze that complements the aromatic saffron and spices.

Turkey: Turkish Delight

Turkish delight, or lokum, is a gelatinous confection often flavored with rosewater, citrus, or mastic, and sometimes sweetened with honey. This treat, dusted with powdered sugar, is a testament to the Middle Eastern tradition of incorporating honey into sweets.

Honey In Asian Cuisine

China: Honey Walnut Shrimp

Chinese cuisine often uses honey in savory dishes like honey walnut shrimp. This popular dish features crispy shrimp coated in a sweet honey glaze, complemented by candied walnuts. The combination of sweet and savory flavors is a hallmark of Chinese culinary artistry.

India: Honey-Lemon Chicken

In India, honey is used in both traditional and contemporary dishes. Honey-lemon chicken is a fusion dish where chicken is cooked in a sauce made from honey, lemon juice, and spices such as cumin and coriander. The honey balances the tanginess of the lemon, creating a harmonious flavor profile.

Japan: Mitsuba And Honey Grilled Fish

Japanese cuisine also incorporates honey, particularly in grilling. Mitsuba and honey grilled fish is a dish where fish is marinated in a mixture of soy sauce, honey, and mitsuba (Japanese parsley). The honey caramelizes, giving the fish a glossy finish and a subtle sweetness.

Honey In African Cuisine

Morocco: Chicken Tagine With Honey And Almonds

In Moroccan cuisine, honey is often used in savory dishes. Chicken tagine with honey and almonds is a classic example. This slow-cooked dish features chicken simmered with honey, almonds, and spices such as cinnamon and saffron. The honey adds a rich sweetness that balances the savory spices.

Ethiopia: Tej

Tej is a traditional Ethiopian honey wine, similar to mead. It is made by fermenting honey with water and gesso leaves, which impart a slightly bitter flavor. Tej is often enjoyed during celebrations and is a testament to the ancient Ethiopian practice of fermenting honey.

South Africa: Honey Biltong

South African biltong, a type of dried cured meat, sometimes incorporates honey in its preparation. The honey is used in the marinade, adding a hint of sweetness to the savory snack. This method showcases the innovative use of honey in preserving and flavoring meat.

Honey In American Cuisine

USA: Honey BBQ Ribs

In the United States, honey is a popular ingredient in barbecue sauce. Honey BBQ ribs are a classic American dish where pork ribs are coated in a sweet and tangy honey-based sauce before being grilled or smoked. The honey caramelizes on the grill, creating a sticky, flavorful glaze.

Mexico: Buñuelos

Mexican buñuelos are crispy fritters often drizzled with honey or piloncillo syrup. These treats are popular during Christmas and other celebrations, and the honey adds a delicious sweetness that complements the crisp, fried dough.

Canada: Honey Butter

In Canada, honey butter is a beloved spread made by whipping together honey and butter. It is commonly served with biscuits, cornbread, or pancakes, adding a rich, sweet flavor to these baked goods.

Honey In Oceanian Cuisine

Australia: Honey Joys

Australian cuisine features honey in many desserts, and honey joys are a popular treat, especially for children. Made with cornflakes, honey, sugar, and butter, these crunchy, sweet snacks are a staple at parties and gatherings.

New Zealand: Manuka Honey

New Zealand is famous for its Manuka honey, known for its distinctive flavor and medicinal properties. Manuka honey is used in various dishes, from drizzling over yogurt and pancakes to incorporating it into sauces and dressings.

Fiji: Honey-Glazed Fish

In Fiji, honey is used to glaze fish, creating a sweet and savory dish. The fish is marinated in a mixture of honey, soy sauce, and garlic, then grilled or baked. The honey forms a caramelized coating that enhances the natural flavors of the fish.


Honey’s versatility and unique flavor make it a cherished ingredient in cuisines around the world. Whether it’s sweetening desserts, enhancing savory dishes, or adding depth to beverages, honey’s role in culinary traditions is profound and diverse. 

Its health benefits and natural sweetness continue to make it a beloved ingredient, connecting various cultures through the universal language of food. As we explore these global culinary uses of honey, we gain a deeper appreciation for this ancient, golden nectar and its timeless appeal.

Frequently Asked Questions

  1. Can honey be used in savory dishes?

Yes, honey is often used in savory dishes to add a touch of sweetness and enhance flavors, as seen in recipes like honey walnut shrimp and chicken tagine with honey and almonds.

  1. Is honey used differently in desserts across cultures?

Absolutely. Different cultures have unique ways of incorporating honey into desserts, such as French Pain d’Épices, Greek Melomakarona, and Turkish Delight.

  1. What makes Manuka honey special?

Manuka honey from New Zealand is renowned for its distinct flavor and medicinal properties, often used in both culinary and health applications.

  1. How can I use honey in beverages?

Honey can be used to sweeten teas, infuse cocktails, and even ferment beverages like Ethiopian Tej, adding depth and flavor to drinks.

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