The process varies by spice but follows a common pattern: steep whole or split spices in gently warmed honey, hold for days to weeks, then either strain or leave the spice material in the jar.
Vanilla bean: Split Madagascar or Tahitian vanilla beans lengthwise and submerge in honey. The warmth of the honey extracts vanillin and hundreds of other aromatic compounds from the bean over 2-4 weeks. Some producers leave the bean in the jar (visual proof of real vanilla); others strain and bottle. The beans can be reused once or twice with diminishing returns.
Cinnamon: Ceylon cinnamon sticks (preferred for their delicate, complex flavor) or Saigon cinnamon (stronger, more cinnamaldehyde). Steep in warm honey for 1-2 weeks. Ground cinnamon can be mixed directly but creates a grainy texture and sometimes overpowers. Stick infusion is gentler and more balanced.
Cardamom: Crush green cardamom pods lightly to release the seeds, then steep in honey. Cardamom is potent — a little goes far. The resulting honey has a floral, almost menthol quality that pairs beautifully with tea, yogurt, and baklava.