r/honey

Hey r/honey — I have 2.5kg of genuine Yemeni Sidr honey from the Al-Osaimet region (north of Sana'a governorate), and I'm looking to sell it to people who actually know what this is.

Quick breakdown of why Al-Osaimet sidr is special:

• Monofloral from wild Sidr trees (Ziziphus spina-christi), only ~40 days of bloom per year
• Harvested by local beekeepers using Apis Yemenitica, no machinery, no chemicals
• Yield is extremely low (2–5 kg per hive max)
• Thick, creamy texture, deep amber color, intense caramelized taste

I've tested it with a refractometer — moisture content and Brix levels are spot on for a pure, high-quality raw honey. Happy to share the readings. Independent tasting or testing also welcome before purchase.

Available in 250g jars or as a full 2.5kg lot. Shipping from Paris (France) — worldwide possible. Drop a comment or DM if interested.

I bought this THC honey at the Sasquatch music festival in 2012. I know honey doesn't go bad but what about THC honey? I just found it at the back of my cupboard.

It says on the label “100% Wildflower Honey”, but how can I tell if half of it is solidified?

A few months ago, my friend and I started experimenting with homemade hot honey in a small professional kitchen in the Netherlands. What began as a hobby slowly turned into something we became genuinely passionate about.

We call it De Peper Bij which roughly translates to The Pepper Bee. The idea behind the name is simple: combining real honey, natural ingredients, and the warmth of chili peppers into something with real character.

What makes our hot honey different is that we keep the process as natural as possible. We infuse our honey at temperatures below 40°C to help preserve the natural flavor, aroma, and quality of the honey itself. We work with carefully selected dried and fresh peppers and spend a lot of time testing different infusion methods and flavor balances.

Right now we’re experimenting with different styles like:
The Original
Extra Hot
BBQ Edition
Garlic & Rosemary
Ginger Lemon

Last night we paired one of our latest hot honey batches with smoked taco meat, and that sweet heat combination worked insanely well.
We’re still small and learning every day, but it’s exciting building something from scratch with real passion behind it.
Would love to hear from other hot honey or BBQ fans:

What do you use hot honey on?
Do you prefer mild sweet heat or extremely spicy?
Any flavor combinations we absolutely need to try?

First time I eat honey. Can any one recomend me a way to eat this? I could eat It straight from the jar or in a toast but I I guess there's other ways to company a meal with honey. Btw is normal the white in the top?

Hi
How do I eat this honey? Straight as such? What does it taste like? Is there a simple way to take all honey out of it at home without specialised tools?

I just got this squeeze bottle of honey from Market Basket and there’s like a mist accumulating on the top. I don’t know if it’s good or not. If anybody has any advice please let me know.

Totally dry like sand

Did you check the label on honey that you find in Tesco or any supermarket really. Just a blend of stuff. From now on only local honey. There are many options out there. I recently found this one and love it https://thenaturalb.co.uk/products/heather-honey?variant=57733033394501

The brown mass in between honey. I use fresh spoons all the time, so am not sure how it developed.

I wanted to re-jar some crystallized honey into a smaller jar, so I used hot water over and over in a big bowl to de-crystallize it but the thing is I wasn’t aware at the time that you’re not really supposed to heat honey above 120 Fahrenheit. So I’m wondering if my honey is still okay to use or if will start going bad. it’s been about a month since and I just took these pictures, but what’s concerning is the honey almost completely re-crystallized in just a few days (annoying) it also has this light “spot” on one side and white bubbles on the top

Any help would be appreciated

I decided to re-jar some crystallized honey into a smaller container and it re-crystallized within a few short days.

Any tips for de-crystallizing honey or how to keep it that way longer would be much appreciated.

I was just moving honey to another jar and I see this on the bottom of this jar, and im not sure if its just crystallized honey or if its mold... any help would be appreciated