What is Manuka Honey

If you have ever browsed the honey aisle and wondered what sets one jar apart from the rest, chances are you have come across Manuka honey. Produced exclusively from the nectar of the Manuka plant (Leptospermum scoparium) in New Zealand, Manuka honey is a monofloral honey prized for its unique antibacterial properties and distinctive flavour. But what is Manuka honey, exactly, and why has it earned such a strong reputation worldwide?

In this guide, we explore everything you need to know — from the origins of the Manuka plant and the honey's chemical composition, through to its health benefits, grading systems, everyday uses, and sustainability. Whether you are new to Manuka honey or looking to deepen your understanding, this article will help you make informed choices.

The Manuka plant (Leptospermum scoparium) is a hardy bush native to the landscapes of New Zealand and parts of southeastern Australia. It typically grows between two and five metres tall, with small, pointed leaves and delicate white or pink flowers that bloom for just a few weeks each year. It is during this brief flowering window that honeybees collect the nectar used to produce Manuka honey.

The Manuka plant has deep roots in Māori culture. For generations, nearly every part of the plant has served a practical purpose. The timber has been used to craft tools and utensils, while Manuka shavings are traditionally used to smoke meat and fish, lending a distinctive flavour. The leaves and bark have also been used in rongoā Māori (traditional Māori medicine) to treat a range of ailments, from fevers to skin conditions.

It is this long history of traditional use that first drew scientific attention to the Manuka plant and, eventually, to the honey produced from its nectar.

Manuka honey has a flavour profile that sets it apart from most other honeys. It is typically thick and viscous, with a deep amber to dark brown colour. The taste is rich and complex — expect caramelised, slightly earthy notes with a mild herbal quality, quite different from the light sweetness of clover or acacia honey.

One of the most distinctive aspects of Manuka honey is its finish. After the initial sweetness, a gentle bitterness lingers on the palate, adding depth to the overall experience. This robust character makes Manuka honey well-suited to pairing with strong flavours — it works particularly well drizzled over yoghurt, stirred into warm drinks, or used as a glaze for roasted vegetables and meats.

The flavour can vary between batches depending on the region, season, and MGO concentration. Generally speaking, higher-grade Manuka honeys tend to have a more intense and complex taste.

Manuka honey has been the subject of extensive scientific research, and a growing body of evidence supports its use in several areas of health and wellness. Its most well-documented benefits include:

Wound healing and skin health. Manuka honey's antibacterial properties, driven largely by its methylglyoxal (MGO) content, have led to its use in medical-grade wound dressings. Research has shown it can help promote healing in chronic wounds, burns, and ulcers by creating a moist, antibacterial environment that supports tissue repair.

Sore throat and oral health. Many people reach for Manuka honey to soothe a sore throat. Studies suggest that its antibacterial activity may help reduce harmful oral bacteria, and some research indicates potential benefits for gum health when used as part of a regular oral care routine.

Digestive support. There is some evidence that Manuka honey may help support digestive health, including reducing symptoms associated with certain digestive complaints. However, research in this area is still developing, and it should not be considered a replacement for medical treatment.

Antioxidant and anti-inflammatory properties. Manuka honey contains a range of bioactive compounds with antioxidant and anti-inflammatory effects. These properties may help protect cells from oxidative stress, though more research is needed to fully understand the extent of these benefits in everyday use.

It is worth noting that while the research is promising, Manuka honey is not a medicine. It is best viewed as a natural food with properties that may complement a balanced approach to health and wellness. Always consult a healthcare professional for specific medical concerns.

To fully appreciate what Manuka honey is, it helps to understand the cultural context in which it has been valued for centuries. In Māori tradition, the Manuka plant — known as kāhikatoa — holds deep cultural and spiritual significance. Its flowers, leaves, bark, and honey have all been used in traditional healing practices, and the plant itself is associated with resilience and renewal.

For Māori communities, the relationship with the Manuka plant reflects a broader philosophy of kaitiakitanga — guardianship of the natural world. This principle continues to influence how Manuka honey is harvested and produced in New Zealand today, with many beekeepers and producers working closely with local iwi (tribes) to ensure respectful and sustainable practices.

Beyond New Zealand, Manuka honey has become a symbol of the growing global interest in natural, minimally processed foods with genuine provenance. Its production depends on a delicate balance between human care and natural processes, which is part of what makes it so valued.

The production of Manuka honey follows the same fundamental process as all honey, but with a few important distinctions. It begins when honeybees forage the nectar from Manuka flowers during the plant's short flowering season, which typically lasts just two to six weeks depending on weather conditions.

Once the bees return to the hive, the nectar is passed between worker bees and gradually broken down by enzymes. It is then deposited into honeycomb cells, where the bees fan it with their wings to evaporate excess moisture. Over time, the nectar thickens into honey and the cells are capped with beeswax.

Beekeepers harvest the honey by carefully removing the frames, uncapping the wax, and extracting the honey using a centrifuge. Because the Manuka flowering season is so short and heavily influenced by weather, yields can vary significantly from year to year. This limited supply is one of the reasons Manuka honey tends to command a higher price than other varieties.

After extraction, the honey undergoes testing to confirm its Manuka origin and determine its MGO and UMF ratings. Reputable producers adhere to strict quality control standards to ensure that every jar is genuine and accurately graded.

What makes Manuka honey chemically distinct from other honeys? The answer lies primarily in three naturally occurring compounds:

Methylglyoxal (MGO) is the most important bioactive compound in Manuka honey and the main driver of its antibacterial activity. MGO forms naturally from dihydroxyacetone (DHA), which is found in high concentrations in the nectar of the Manuka flower. The conversion from DHA to MGO occurs over time after the honey has been harvested, which is why freshly extracted Manuka honey may have lower MGO levels than aged honey from the same batch.

Dihydroxyacetone (DHA) is the precursor to MGO. Its presence in the original nectar is one of the key factors that determines the eventual potency of the honey.

Leptosperin is a chemical marker unique to honey derived from Leptospermum species. It serves as an authenticity indicator — its presence helps confirm that the honey is genuinely derived from Manuka nectar rather than blended or adulterated.

In addition to these signature compounds, Manuka honey contains a range of vitamins, minerals, amino acids, and phenolic compounds that contribute to its antioxidant and anti-inflammatory properties. It is this combination of bioactive elements working together that gives Manuka honey its distinctive profile.

One of the most common questions for anyone exploring Manuka honey is how to read the numbers on the label. Two grading systems are used to indicate the quality and potency of Manuka honey: MGO and UMF.

MGO (Methylglyoxal) measures the concentration of methylglyoxal in milligrams per kilogram of honey. The higher the MGO number, the greater the antibacterial potency. For example, an MGO 100+ honey has a lower concentration than an MGO 400+ or MGO 800+ honey.

UMF (Unique Manuka Factor) is a more comprehensive grading system developed by the UMF Honey Association in New Zealand. Rather than measuring a single compound, UMF tests for a combination of markers — including MGO, DHA, leptosperin, and HMF (hydroxymethylfurfural) — to verify both potency and authenticity. UMF grades typically range from UMF 5+ at the entry level through to UMF 20+ and above for premium-grade honeys.

As a general guide, the two systems correspond roughly as follows:

When shopping for Manuka honey, look for products that display a verified UMF or MGO rating on the label. This is the most reliable way to ensure you are getting genuine, independently tested Manuka honey. 

If you would like to learn more about how these grading systems work and what strength might suit your needs, Manuka Hut's guide to MGO and UMF ratings is a helpful starting point.

With so many products on the market, choosing the right Manuka honey can feel overwhelming. Here are a few practical tips to help you find a product that suits your needs:

Start with your purpose. If you are looking for an everyday honey to enjoy in food and drinks, an MGO 100+ to MGO 300+ (UMF 5+ to UMF 10+) is a good starting point. For more targeted wellness use — such as supporting skin health or digestive comfort — a higher grade of MGO 500+ (UMF 15+) or above may be more appropriate.

Check for certification. Always look for a UMF licence number on the packaging. This confirms the honey has been independently tested and verified by the UMF Honey Association in New Zealand. Products without this certification may not deliver the potency they claim.

Consider the source. Genuine Manuka honey is produced in New Zealand from the nectar of the native Manuka plant. Reputable retailers will be transparent about the origin, brand, and certification of every product they stock.

Store it properly. Manuka honey should be kept in a cool, dry place away from direct sunlight. It does not need to be refrigerated. When stored correctly, it has a long shelf life and its properties remain stable.

One of the best things about Manuka honey is its versatility. Here are some of the most popular ways to use it:

In the kitchen. Manuka honey's rich, complex flavour makes it a wonderful addition to both sweet and savoury dishes. Try it drizzled over porridge, stirred into tea or warm water with lemon, spread on toast, or used as a glaze for roasted meats and vegetables. It also pairs well with cheese boards and can be used in salad dressings and marinades.

For skin care. Thanks to its antibacterial and moisturising properties, Manuka honey is widely used as a natural face mask. Apply a thin layer to clean skin, leave for 15 to 20 minutes, then rinse with warm water. Many people find it helps with blemishes, dryness, and overall skin texture.

For sore throats. Taking a spoonful of Manuka honey on its own or dissolved in warm water is a popular home remedy for sore throats. The honey coats the throat and its antibacterial properties may help ease discomfort.

As a general wellness routine. Many people incorporate a daily spoonful of Manuka honey into their routine as a simple way to support overall wellbeing.

Whether used in the kitchen, as part of a skincare routine, or simply taken by the spoonful, Manuka honey is a natural, versatile product that fits easily into everyday life.

As global demand for Manuka honey continues to grow, the importance of sustainable production practices cannot be overstated. Honeybee populations worldwide face significant threats from habitat loss, pesticide exposure, disease, and the effects of climate change.

In New Zealand, responsible beekeepers prioritise hive health and work to maintain the native bush environments on which Manuka honey production depends. This includes supporting biodiversity, protecting waterways, and managing hive densities to avoid placing undue pressure on local ecosystems.

Conservation initiatives also extend to the Manuka plant itself. Efforts to replant and restore native Manuka bush help ensure a sustainable future for the industry while supporting broader environmental goals. By choosing Manuka honey from producers who are committed to ethical and sustainable practices, consumers can play a part in supporting these efforts.

Sustainable beekeeping is not just good for the environment — it is essential for the long-term quality and availability of genuine Manuka honey.

So, what is Manuka honey? In short, it is a monofloral honey produced in New Zealand from the nectar of the native Manuka plant. What sets it apart from other honeys is its naturally high concentration of methylglyoxal (MGO), which gives it distinctive antibacterial properties that have been supported by a growing body of scientific research.

From its origins in Māori tradition to its modern role in kitchens, wellness routines, and medical settings around the world, Manuka honey represents a genuine link between traditional knowledge and contemporary science. Its unique flavour, verified grading systems, and versatile applications make it one of the most valued natural products available today.

Whether you are exploring Manuka honey for the first time or looking for a trusted source of UMF-certified products, Manuka Hut stocks a curated range of genuine New Zealand Manuka honeys across a variety of MGO and UMF grades.

What is Manuka honey? It is nature's way of turning a brief flowering season in the hills of New Zealand into something truly remarkable.