The paper describes chemical composition, properties and application of honey, the oldest sweetening substance. Chemically; honey contains above all simple sugars, water and besides that a number of other components like mineral salts, aromatic oils, nitrogen compounds, enzymes and vitamins. In the fermentation industry honey is applied to obtain mead, a fermented honey wine beverage. The paper also details organoleptic and physichemical quality indices for honey. In the food industry honey is mainly used as a raw material for the manufacture of some sorts of bread and gingerbread. Honey is a well-known medicinal substance and also it used in cosmetics.