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See below for additional information about honey and how to use it in your cooking.
It’s not just versatile, varied, and delicious. Research has shown that honey contains a wide array of vitamins, minerals, amino acids, and antioxidants2. Flavonoids and phenolic acids, which act as antioxidants, are found in honey2. The amount and type of these compounds depend largely on the floral source2.
Honey is sweet—that’s a given. And it adds a special touch to almost every recipe. It can be your secret ingredient that’s always revealing new possibilities. Many people think of honey as a drizzle in desserts or a topping for toast. But more and more, honey is being recognized as a pantry staple. It gives your recipes unbeatable flavor and unexpected functional benefits. From balancing flavors to providing moisture to baked goods, honey excels in a slew of tasks—all from one little bottle and only one ingredient.
As honey is slightly sweeter than sugar, you can use less to achieve the same amount of sweetness in a dish. When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. For baked goods:
- Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
- Add about 1/2 teaspoon baking soda for each cup of honey used.
- Reduce oven temperature by 25 degrees to prevent over-browning.
Interested in new ways to use your honey? Check out a list of recipes here.
The National Honey Board provides lots of information about honey, its uses, and its benefits. To learn more check out the National Honey Board website.
1National Honey Board, “Honey Benefits.”
2National Honey Board, “Nutritional Benefits of Honey.” Sept 2008.