Why Is Sal Honey Spicy? The Taste, Colour and Heat of Yemen's Sal Honey
· UpdatedMost people expect honey to be sweet. Sal honey is sweet for about a second, then it turns warm, then hot, and the warmth stays in your throat long after the spoon is empty. Here is why.
The short answer
Sal honey is spicy because the Euphorbia ammak plant it comes from contains natural compounds, including flavonoids and tamarixin (also written caltamerxin), that survive in the nectar and give the honey a ginger-like burn. Nothing is added.
Where the heat comes from
Euphorbia ammak grows on the mountains of Taiz. The raw plant is toxic; Yemen's bees transform its nectar into safe honey, but some of its active compounds pass through. Those compounds are what you feel. It is also why Sal is so hard to fake: sugar syrup cannot easily mimic the burn.
How the heat unfolds
- The first second: sweet and herbal, less sweet than Sidr.
- A few seconds later: warmth at the back of the throat.
- The finish: a building, ginger-like heat in the throat and chest that can last from minutes to hours.
Is Sal honey green?
No, although many sites say so. Genuine Yemeni Sal honey is golden to deep golden yellow. Its colour can shift a little with time, lighter or darker, but it is not olive-green.
How Sal honey crystallises
Sal crystallises in stages, within weeks to months. The crystals are coarse and crunchy, turning bright amber-orange, much more textured than crystallised Sidr. Warm the jar in water below 40°C to loosen it.
Naturally hot, not chilli hot
"Hot honey" in Australian shops usually means honey infused with chilli. Sal is different: it is naturally hot, straight from the plant, with nothing added. Our jar lists one ingredient: 100% raw honey.
Sal, Sidr and Sumra: how they compare
| Sal | Sidr | Sumra | |
|---|---|---|---|
| Colour | Golden | Amber-gold | Near-black |
| First taste | Sweet, herbal | Floral, caramel | Roasted date |
| Finish | Rising heat | Long and warm | Deep, slightly tart |
| Sweetness | Low-medium | Medium-high | Low-medium |
Why the heat varies from jar to jar
Sal is a wild honey from one season in the mountains. How much Euphorbia nectar the bees gathered, the weather and the altitude all change the intensity a little. Some seasons are hotter than others. That variation is a sign of a real, unblended honey.
New to Sal? How to try it
- Start with half a teaspoon, straight.
- If it is too strong, stir it into warm tea, or mix it half-and-half with Sidr.
- Let it sit on your tongue for a moment before swallowing. The heat is easier when you expect it.
Frequently asked questions
Does the burn mean something is wrong with the honey?
No. It is the most common question we get, and the answer is always the same: the burn is Sal's signature.
Does Sal honey taste like chilli?
No. It is closer to fresh ginger: warm and rising rather than sharp.
Why is Sal honey less sweet?
It has a lower sweetness than most honeys, and the heat takes over the finish. Learn more in the complete Sal honey guide.
More about where this honey comes from: the Taiz mountains.
Sources
- No published research on this honey yet; facts from DIVINEDROP's sourcing records and Product Science
