Honey
Honey in its many colours and flavours, light and runny or thick and set, for drizzling, baking and the morning cup, chosen by what the label actually says.
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Choosing honey is mostly an exercise in reading. Words like raw, wild or natural on the front of a bottle are the maker's descriptions; the useful facts sit on the back label, and that is where we suggest you start.
Honey changes with the flowers bees visit. Multifloral honey is collected from mixed blossoms and varies by season. Single-flower honeys, such as those from mustard, litchi or eucalyptus, carry a more distinct taste; mustard honey, for example, is known to crystallise quickly into a pale, creamy mass. Colour can run from almost clear to deep amber.
The label should name the product as honey, list any additions, and give an FSSAI licence number, details of who packed it and where, and the dates it was bottled and should be eaten by. Honey is generally not given to babies under one year old; ask your paediatrician about anything to do with infants or health.
Keep the jar closed and dry. Crystallised honey softens if the jar stands in warm water.