The process of incorporating flavors into honey involves steeping herbs, spices, fruits, or other flavor agents within the honey, allowing the honey to absorb their characteristics. A simple illustration is adding dried lavender buds to raw honey, resulting in a floral-scented and flavored product.
This technique offers several advantages, including extending the shelf life of perishable ingredients, creating unique flavor profiles for culinary applications, and harnessing potential health benefits associated with the added elements. Historically, the addition of botanicals to honey has been practiced for both medicinal and palatable purposes.
