Honey is a sweet, viscous substance made by honey bees from nectar gathered from flowers.
Honey bees form nectar into honey by a process of regurgitation and store it as a primary food source in wax honeycombs inside the beehive. Honey gets its sweetness from the monosaccharide’s fructose and glucose and has approximately the same relative sweetness as that of granulated sugar. It has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners. Flavors of honey vary based on the nectar source.
Because of its unique composition and chemical properties, honey is suitable for long term storage and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for decades and even centuries. The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If, however, the honey is exposed to moist air, its hydrophilic properties will pull moisture into the honey, eventually diluting it to the point that fermentation can begin. Honey sealed in honeycomb cells by the bees is considered by many to be the ideal form for preservation.