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Cold-Smoked Chilli Honey
Suffolk wildflower honey infused with Scotch Bonnet chillies and gently cold-smoked. Rather than relying on high-heat processing, the chillies are infused slowly to preserve the honey’s natural character while building a deep, rounded heat with a lingering smokiness. The cold-smoking process we use preserves the natural enzymes in the honey while still drawing the full flavour and fire from the chillies, with the smoke adding a deep, rounded complexity underneath. The result is sweet up front, building to a proper Scotch Bonnet heat with a slow-rolling smokiness that lingers. Drizzle it over pizza straight from the oven, use it as a marinade for grilled or barbecued meats, or try it over halloumi or roasted vegetables. It also works well as a dipping sauce or stirred through a dressing when you want heat and sweetness in the same mouthful.
Suffolk wildflower honey infused with Scotch Bonnet chillies and gently cold-smoked. Rather than relying on high-heat processing, the chillies are infused slowly to preserve the honey’s natural character while building a deep, rounded heat with a lingering smokiness. The cold-smoking process we use preserves the natural enzymes in the honey while still drawing the full flavour and fire from the chillies, with the smoke adding a deep, rounded complexity underneath. The result is sweet up front, building to a proper Scotch Bonnet heat with a slow-rolling smokiness that lingers. Drizzle it over pizza straight from the oven, use it as a marinade for grilled or barbecued meats, or try it over halloumi or roasted vegetables. It also works well as a dipping sauce or stirred through a dressing when you want heat and sweetness in the same mouthful.
$8.00
Cold-Smoked Chilli Honey—
$8.00
Description
Suffolk wildflower honey infused with Scotch Bonnet chillies and gently cold-smoked. Rather than relying on high-heat processing, the chillies are infused slowly to preserve the honey’s natural character while building a deep, rounded heat with a lingering smokiness. The cold-smoking process we use preserves the natural enzymes in the honey while still drawing the full flavour and fire from the chillies, with the smoke adding a deep, rounded complexity underneath. The result is sweet up front, building to a proper Scotch Bonnet heat with a slow-rolling smokiness that lingers. Drizzle it over pizza straight from the oven, use it as a marinade for grilled or barbecued meats, or try it over halloumi or roasted vegetables. It also works well as a dipping sauce or stirred through a dressing when you want heat and sweetness in the same mouthful.
