Honey has been humankind’s most potent source of sweetness since time immemorial. In our own Western Cape, ancient rock art from thousands of years ago, depicts early hunter-gatherer societies raiding bees’ nests.

The popularity of honey has never really diminished even though at times it’s been considered as nothing more that sugar water. Increasingly, however, scientists are re-appraising its potential health benefits, trying to understand the value of the enzymes, vitamins, minerals and organic compounds the viscous liquid contains.

But the sweetness of honey aside, it’s the spectrum of colours and array of flavours that food-lovers also find so pleasing.  The wine-making term “terroir” is now often bandied about when referring to different honeys because the aromas and flavours can so strongly invoke or capture a sense of place.