Don't put honey in very hot water: you'll waste it.

Excessive heat alters some of its properties. It also changes the taste, reducing the delicate aroma.

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Those who love honey and use it often, even instead of sugar, You should know that you risk wasting it, both for its beneficial properties and for its flavor and fragrant aroma, if you put it in water that's too hot. Obviously, this doesn't affect food safety.

Instead, compared to the qualities of honey, which thanks to the abundant dose of vitamins B and C helps the immune system and has healing and antibacterial properties, here's what happens:

  • Honey loses some of its heat-sensitive compounds: Natural enzymes, flavors, and some bioactive substances in honey can degrade at high temperatures.
  • Increases the formation of HMF (hydroxymethylfurfural)When honey is heated for a long time, this compound can increase, and is also used as an indicator of overheating and aging of honey. At normal dietary levels, it is not considered a problem for occasional consumption.
  • Change the taste: Intense heat can make honey “flatter” because it reduces its delicate aromas.
To avoid wasting the qualities of honey and continue to use it safely, even with tea or herbal tea, simply let the water cool and bring it to a temperature between 40 and 50 degrees (the ideal is around 40 degrees). The practical method is this: prepare the tea or herbal tea with boiling water, wait 5–10 minutes (depends on the amount in the cup and the material of the cup), then add the honey when, by taking a small sip, you no longer feel a burning heat, but only a pleasant warmth.
Remember, honey can be used in many ways: as a sweetener, but also as a jam to spread on bread or biscuits, or to sweeten cakes, pies, and biscuits.

In drinks

  • Tea and herbal teas: add it when the drink is lukewarm or hot but not boiling (approximately 40–50 °C it's a good range).
  • Warm milk: you can dissolve it in not too hot milk.
  • Water and honey: A teaspoon in warm water is an easy way to consume it.

At breakfast

  • Spread on bread, rusks or croutons.
  • on the yogurt with dried or fresh fruit.
  • in this oatmeal or in cereals.

In the Kitchen

  • To sweeten desserts, cakes and biscuits.
  • As an ingredient in sauces and marinades (e.g. with mustard, lemon or spices).
  • Pairing with cheeses: Some honeys pair well with aged cheeses, others with fresh ones.

For the throat

  • A teaspoon of honey can provide relief from a sore throat and cough, especially before bed (it should not be given to children under 1 year old due to the risk of infant botulism).

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