Spiced Honey

July 27, 2016 3 Comments

It’s a silly argument Darren and I have, but a real one at that. I don’t like to leave things on “we agree to disagree” terms which, I’ve learned, comes with relationships and marriage but I think that’s what it will have to be moving forward. Darren likes to call beer liquid gold, while I will argue that the title belongs to honey. His reasons being,

  1. Beer is so good.
  2. Beer is so good.
  3. Beer is so good.

I agree, “beer is so good” and  also has irreplaceable value in culinary and even baking. The fermented liquid transforms sauces, meats, and breads with a distinct flavor. But I guess my sweet tooth and childhood memories make honey the true winner for the title. I find it negligent to throw the word gold around- besides my name means gold :). I’m sure this discussion will never have an end, but for now I want to celebrate my prized liquid gold, HONEY!


This particular honey is from my parents neighbors bee farm in the mountains of North Carolina.

I’m about to make a whole bunch of Canadians upset, but I actually prefer honey on my pancakes and waffles than maple syrup. I actually prefer honey over maple in general. The memory of Saturday morning breakfasts with my dad pouring a thin drizzle of honey over a buttered pancake makes me nostalgic and teary eyed. We would wake up to my mom already in the kitchen and my dad singing to us to get us out of bed. Growing up my dad worked nearly 7 days a week and close to 10 hours a day, so the few memories I have of him from the earlier part of my childhood are so precious to me. I can still hear that song if I close my eyes. Anyway, Saturday morning breakfast slowly became an event in our house. It started off just the four of us: mom, dad, brother, and me, and slowly grew with grandparents, uncles, aunts, and cousins. It got so big that we had to set tables up in the garage for monthly gatherings for traditional Gujarati breakfasts. The pancakes and honey dwindled out but the I never forgot about them. As we got older and our extended family started spreading out a bit, Saturday morning breakfasts went back to the four of us and my dad started requesting pancakes and honey again. I can’t remember the last time I had a family breakfast like that with my parents and brother, and sadly it may be a while from now before it happens. So now you can see why honey is my liquid gold. The sweet memories it gives me is far more precious than it’s sugary repertoire.


Since then I’ve been doing a lot of recipe research, and often have thought about using honey as a regular substitute for white sugar. Although I haven’t entirely eliminated processed sugars from our diet, I do find the floral essence honey brings far more appealing. Most of the recipes I’ve found use honey simply as a sugar substitute, but it wasn’t until I saw it being used in chutneys and savory jams that I thought about flavoring the honey as a vessel for additional flavor profiles and dimension to the dishes it can be used in. As my indian heritage would direct me I went straight to spices. I wanted spicy heat and warmth so I settled on chili powder, cayenne pepper, and cinnamon. Just like cooking with spices, I find that adding them to a cold mixture doesn’t allow the fragrances and flavors to bloom and blend with whatever it is marrying so heating the honey seemed to be the best option.


This honey doesn’t just stop here. Wait and see what I add this too next on the blog. In the mean time make this recipe yourself and try it on cornbread, baked brie, or even as an accompaniment to charcuterie boards.

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Spiced Honey
I chose a hot water bath method so that I didn't have to loose valuable honey in the transfer process between containers. It also saves me from getting my hands sticky. Heating the honey is important so that the spices blend flavors with the hot honey, rather than being stirred in. This method also makes the mixing process a lot easier and you don't chance burning the honey on direct heat. The indirect heat of the water bath is sufficient.
Cook Time 15 minutes
Cook Time 15 minutes
  1. Place honey in a container stable enough to go in a hot water bath. I had about 1 cup of honey left in a glass jar so I placed the jar directly in a hot water bath.
  2. Add spices and allow the honey to sit in hot water bath for about 15 minutes.
  3. Remove from hot water bath and store in a container of your choice.
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North Carolina born, Vancouver living, cooking, and baking fanatic that is bringing my kitchen to the internet.


  1. Reply

    Lincoln Sciotti

    August 25, 2016

    Soaked in honey syrup and garnished with a spiced walnut mixture, these traditional Greek cookies are often served around the holidays.

    • Reply


      August 26, 2016

      Sounds delicious! Do you have a recipe?