Honey & Saffron Guide
Manuka from New Zealand or Sidr from Arabia and South Asia? Where each comes from, how they taste, how they are graded and priced, and how to choose.
Bal kaymak in Turkey, bint al-sahn in Yemen, chebakia in Morocco, honey toast in Japan – 8 honey traditions from around the world and easy ways to try them at home.
A simple guide to honey from Kashmir and northern Pakistan – Sidr (Ber), Acacia, Mustard, Clover and Eucalyptus – and how they differ in taste, colour and use.
From regag and chebab to luqaimat and dates – seven classic ways families in Qatar enjoy honey at breakfast, and which honey fits each one.
Two natural honeys from Kashmir, two very different tastes. A simple comparison to help you choose.
Honeycomb is honey in its most original form, sealed by the bees in beeswax. Here is how to cut it, serve it and store it.