What is Manuka Honey?
Manuka honey is produced in New Zealand by bees that collect nectar from the native Manuka plant (Leptospermum scoparium). It is one of the most extensively researched types of honey and is valued for its distinctive natural composition.
This rare honey is harvested during a short flowering period each year, when the Manuka plant blooms for only a few weeks. The nectar contains naturally occurring compounds that give Manuka honey its characteristic profile and set it apart from other honeys.
The unique qualities of Manuka honey are closely linked to New Zealand’s isolated environment. Clean air, unspoiled landscapes and diverse climatic conditions have shaped a resilient native flora, including the Manuka plant itself. These natural conditions contribute to the distinctive character and complexity of genuine New Zealand Manuka honey.
Who is it for?
New Zealand Manuka honey is a natural food valued for its distinctive composition and carefully verified quality standards. It can be enjoyed as part of a balanced diet by adults and children over 1 year of age.
Like all honey, Manuka honey contains naturally occurring sugars and should be consumed in moderation. Individuals who monitor their sugar intake should consider it within their overall dietary management.
Manuka honey is also commonly used in animal care, depending on individual circumstances. As with any dietary change, personal advice from a qualified professional is recommended where appropriate.
Why raw Manuka honey?
Raw Manuka honey is kept as close as possible to its natural state. It is unpasteurised, unfiltered and gently handled to preserve its natural character, texture and flavour.
Because it is not subjected to high heat, raw Manuka honey retains its naturally occurring components and distinctive profile. It typically has a thicker consistency, may develop a fine natural crystallisation over time, and offers a rich, aromatic taste.
Read more about the difference between raw and creamed honey.
