Ember Capsaicin Honey
Capsaicin honey is the condiment that converts skeptics. Drizzle it on pizza, fried chicken, cheese boards, or biscuits. Ember tomato at 5,000 SHU provides a gentle warmth that doesn't overwhelm the floral honey notes.
Prep
10 min
Cook
2 weeks
Total
2 weeks
Servings
16
Peak SHU
5K
Featured Organisms
Ingredients
- 1 cup raw honey
- 1 Ember tomato (SS-TOM-01), thinly sliced
- 1 sprig fresh thyme (optional)
Instructions
- 1
Warm honey gently to 110°F (do not boil — it kills enzymes).
- 2
Add tomato slices and thyme to a clean jar.
- 3
Pour warm honey over the tomato. Stir gently.
- 4
Seal and store at room temperature for 2 weeks, inverting daily.
- 5
Strain out solids. The infused honey is ready.
Tips
- Magma tomato (50K SHU) for a hot honey.
- Beautiful on a charcuterie board with aged cheddar.
Honey's low water activity (aw ~0.6) prevents microbial growth, making it shelf-stable without refrigeration. Capsaicin migrates from the tomato tissue into honey slowly because honey is a supersaturated sugar solution — diffusion takes days, hence the 2-week infusion.