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What should I do with Mexican honey?

I have a jar of Mexican honey and am not sure what to do with it. The honey is opaque and more solid in texture than the clear, runnier honey I'm used to. What should I do with this honey? I have about 2 cups of it. Can it be substituted 1:1 in recipes calling for honey or do I need to make adjustments because of its consistency?

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  1. I'm no expert about honey, but the appearance that you describe may be due to the nectar source. Bees visit lots of different flowering plants including those in the cactus family. Did you taste the honey? Did you use Google to see if there is any info about Mexican honey?

    Go to the following website which has bottled honey pictured. See if what you have looks like what is shown.


    1 Reply
    1. re: ChiliDude

      Thanks. I went to the link and my honey does look like the ones in the pictures and I agree with you that the appearance is likely connected to the nectar source. The honey is opaque and creamy in texture but definitely not crystallized.

    2. Use it the same way you'd use any honey.
      The only important natural difference in honey is the type of vegetation (hence the flavor) from which the bees collect the nectar to produce it.

      1. Definitely use it like any other. Some honeys crystallize, some don't...and honey doesn't go bad anyway.

        1. The texture might be a result of age. Try heating it a bit in the microwave, or, if it's in a jar of some type, heat in a pot of hot water. Like Todao said, honey's flavors vary greatly because of where the bees gathered the nectar. If it's "Mexican Honey", could be cactus, sage flowers, or any other flora that are desert oriented.

          1. Velda Mae, pour the honey on ice cream, over breakfast cakes, toast, over pound cake. It can be enjoyed as part of a marinade, salad dressing or baste for chicken/turkey.

            Or right from the jar !

            1. This is wonderful honey and thick and opaque is just the type it is. By all means use it as you would any other.
              I have a relative that goes to Mexico regularly and brings back wonderful things. I'm due for some honey soon... :)

              1. As other people have said, the look/texture just means that the honey has crystallized, which most honey will sooner or later.

                Before you decide what to do with it you should taste it and see where it falls on the honey flavor spectrum. Just knowing it's from Mexico isn't enough of a clue as to how it tastes: I've had honeys from different parts of the same garden that taste different!

                2 Replies
                1. re: Ruth Lafler

                  Exactly, taste it and see how it is. My granddad had his own hives right in Louisiana where we lived and we got different flavors from the hives all the time. Just depended on what the bees were into at the time... :)

                  1. re: Ruth Lafler

                    I agree with Ruth. We live in Mexico in a cool, mountainous, rural area. The locally produced honey varies from dark and richly flavorsome in the summer/autumn, to pale and less tasty in the winter/spring.
                    But we just use it like any honey. When it crystallizes in colder weather, we put the jar in very hot water until it melts and clears somewhat.

                  2. First...find out its immigration status. If it's here illegally, better call the INS!

                    1. Honey is honey no matter where it came from, and is all pretty much used the same.

                      Honey is most often described with reference to the floral source the bees made the honey from, Avocado, coffee, Orange Blossom, Tupelo etc. rather that the country or region of origin.

                      Honey from an unknown floral source is typically described as Wild Flower, and cane be a mix of anything.

                      Avocado and Buckwheat honey are both very dark in color and have a strong flavor. FYI.