Honey and Sweets

In ancient Greece, the bee, as well as its products, found itself in high place in the estimate of the people and the men in power.  Greek honey is globally famous for its exceptional quality, its unique aroma and its rich taste. Its great diversity in terms of flavour and aroma sets it apart from its competitors, fuelling its international recognition.  This advantage derives from the rich Greek flora, which comprises numerous wild plants and herbs.

In Greece, 12,000 tons of honey(flower honey) are produced annually.  The vast majority of forest honey production is  pine honey, fir honey and oak honey.  These types of honey do not crystallise and have high nutritious value due to their high content in trace elements (potassium, sodium, magnesium, iron etc).

In flower honeys, unmixed categories are classified such as the famous thyme honey, the full aroma orange honey, heather honey, chestnut honey, the rich in antibacterial attributes cotton honey and several types of flower honey which are mainly collected by aromatic plants of the Greek countryside, like wild oregano, wild lavender, salvia, and many more.

Certainly honey was the first – and for quite a while the only – sweetener Greeks had in their diet.  Even now, it remains the most prestigious one.  With its importance from ancient times, honey, along with the olive and the grape, marked the beginning of Greek gastronomy and a cuisine that retains its unique and original aspects today.

Cheesecakes sweetened with honey are still found all over the Greek islands, especially at Easter.  The chefs of Byzantium simmered Greek honey to pour over their famous layered sweets, baklava, galakoboureko, kadayifi, and the fried doughnnut – like puffs called loukoumades, all sweets still savored in today's Greek kitchen.

In cooking, honey adds flavor in a way that other sugars cannot. Honey is utilized not just in desserts, but often as an element in classic stews such as stifado and the intriguing kapama from Corfu.  In Crete it is sometimes used as a marinade and tenderizer for lamb and added to various meat stews at the end, simmering until it caramelizes. Contemporary chefs mix it with raisin vinegar and orange juice and use it as a sauce for everything from seafood to salads.


Sugar is an organic crystalline sweetener, produced by the processing of various plants. It's a key component of several sweets and pastries but it is also used in many beverages such as coffee or tea.

There are many different types of sugar: white crystalline sugar (which is categorised as crystalline, caster, granulated or powdered depending on the thickness of its crystals), brown sugar, cane sugar and sugar cubes.

Producers with Honey and Sweets


Ta Mylelia
Oi Goumenisses
Melichrysos Cooperative
Biomeli Apiculture
Arcadiani Arcadiani
Krousaniotissa Krousaniotissa
Skiadaresis Delight
Fasilis Organic Honey
Haitoglou Bros
Sithon Honey

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articles about Honey and Sweets

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