Honey

Honey from the honeybee, sold in jars and squeeze bottles. In Cantonese soup work it is a finishing sweetener for double-steamed desserts and remedial drinks, stirred in only once the liquid has cooled below about 60°C so its character is preserved; it is rarely used in savoury old-fire soups.

TCM properties

Nature · neutral　Flavour · sweet　Meridians · lung、spleen、large intestine

Traditional food therapy

In Cantonese food therapy honey is traditionally taken to moisten the lungs and soothe a cough, ease the bowels and gently fortify the middle.

Cautions: read first

• Safety criticalNever give honey to a baby under one year old (risk of botulism spores).
• High heat destroys its active qualities, so wait until the soup has cooled a little, to around 60°C or below, before adding it.
• People with diabetes should take care.

Preparation

Stir it in after the soup has come off the heat and cooled down.

Origin

Local apiaries nationwide supply the AU market. Mainstream supermarket staple; Australian retail honey is locally produced

Availability in Australia

Easy to find

Pairs well with