FAQ

  1. In recipes, can I substitute honey for sugar?

    Yes, honey can be substituted for sugar. When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half the sugar called for in the recipe. For baked goods, make sure to reduce the oven temperature by 25 degrees F to prevent over-browning. Reduce any liquid called for by ΒΌ cup for each cup of honey used. Honey has higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.

  2. Is there fat, cholesterol or sodium in honey?

    No. Honey does not contain fat, cholesterol or sodium.

  3. How many calories are in honey?

    There are 64 calories in one tablespoon of honey.

  4. Does honey have to be pasteurized?

    No. Honey is extremely low in bacteria and does not need to be pasteurized.

  5. Will honey spoil?

    No. If stored in a sealed container, honey will not spoil but it can crystallize.

  6. Why does honey crystallize?

    The granulation, also called crystallization and/or sugaring, is a natural process of honey. Pure honey is still good but you will have to place the container in hot water and let the pan of water and honey cool together.

  7. How should honey be stored?

    Honey should be stored in a sealed container at room temperature, and this includes Honey Hill Farms Spun Honey. Refrigeration promotes granulation.

  8. Does honey contain vitamins, antioxidants or minerals?

    Yes. Honey contains several antioxidants. Honey also contains Vitamin B-6, thiamin, niacin, riboflavin, pantothenic acid, and certain amino acids. The minerals in honey include calcium, copper, iron, magnesium, manganese, phosphorous, potassium and zinc.

  9. Does all honey taste the same?

    No. The most important factor that will influence the flavor of honey is the type of flowers the honeybees gather nectar from. Weather and geographical region also affect the flavor of honey.