Spain, the Land of Honey

• Miel de Liébana PDO. Covering the Cantabrian region of Liébana, this honey comes mainly in two types: honeydew honey (from oak, holm oak, heather, and bramble) and heather monofloral honey, which contains at least 45% heather pollen and is noted for its dark amber-red color, floral aroma, and persistent bitter, salty flavor.
• Miel de Tenerife PDO. The island’s diverse microclimates and landscapes, from the Orotava Valley to the Teide highlands, produce a wide array of honey types. Highlights include honey from different origins as heather, chestnut, tajinaste, escobón, and rarer varieties such as agave, fennel, malpica, or relinchón.
• Miel de Villuercas-Ibores PDO. This region in Extremadura has a broad flora yields notable honeys such as mountain-grown chestnut with ripe apple notes; monofloral broom honey, distinctly sweet; slightly bitter and salty multifloral honeys; and late-summer honeydew with a deep reddish color.
• Miel de Málaga PDO. Awarded its PDO in 2024, this includes eight types. From the light, amber multifloral to sweet, floral orange blossom; intensely aromatic thyme; persistent, wood-scented eucalyptus; astringent, woody chestnut; dark, savory-fruity avocado; and forest honey with malt and toasted cereal tones.

• Miel de Asturias PGI. Honey has centuries of tradition here, as shown by the talameiros—stone constructions built to protect hives from bears—and the use of honey in traditional desserts like frixuelos (Asturias crepes). Varieties include forest, coastal, and mountain honeys. Monoflorals of heather, chestnut, or oak are bitter and mineral with balsamic notes, while multiflorals balance sweet and salty nuances.
• Miel de Ibiza PDO. The Balearic Islands' first PDO honey, mostly derived from yellow clover, rockrose, viper’s bugloss, and frígola (thyme). These are balsamic honeys with medium sweetness and a strong floral aroma, underpinned by a dry, vegetal background.

These honeys not only preserve a profession and product deeply connected to the landscape, but also offer a pantry full of textures and flavors now being rediscovered by chefs and pastry makers. Spanish honey is undergoing a renaissance, with uses far beyond sweetness: in fermentations, brines, vinegars, chocolates, or savory dishes.

An Ally for Chefs

Gradually, honey is making its way into the culinary world beyond its role as a sweetener. Haute cuisine and contemporary pastry-making now highlight honey’s ability to complement all types of dishes, including savory ones. In Valencia, for instance, chef María José Martínez of Michelin-starred restaurant Lienzo (Valencia) has made honey one of her signature ingredients, using it in creations like sunflower honey-dressed oysters with a fresh pollen escabeche and sunflower seed praline. In pastry, its potential is equally vast: Fátima Gismero, a pastry chef from Guadalajara (Castile-La Mancha), works with honey in bonbons that strike a balance between sweetness and herbal notes.

A Natural Elixir: The Health Benefits of Honey

Beyond its gastronomic appeal, honey has long been valued for its medicinal properties. Rich in antioxidants, it helps combat oxidative stress and supports cardiovascular health. Honey also has natural antibacterial and anti-inflammatory effects, making it a popular remedy for sore throats and minor wounds. Its prebiotic qualities aid digestion by promoting beneficial gut bacteria. Unlike refined sugar, honey’s lower glycemic index makes it a gentler sweetener for blood sugar regulation. Whether drizzled on food or taken by the spoonful, honey is not only a versatile ingredient but also a natural ally in maintaining wellness.