Here are some fun and fascinating facts about everybody’s favourite honey – Manuka!
- Manuka honey is made from bees harvesting the Manuka bush.
- The Manuka bush – Leptospermum Scoparium – is indigenous to New Zealand.
- The New Zealand Maori people have been using the Manuka Honey to heal wounds for centuries.
- The Manuka bush grows on unspoilt, undeveloped land that is regenerating, and grows wild throughout New Zealand.
- The healing properties of Manuka Honey come from the nectar of the Manuka flower.
- Not all Manuka bushes produce UMF every year. Batch-to-batch, year-to-year the potency differs (hence the testing of every batch of Active UMF Manuka Honey.)
- There are two types of Manuka Honey – Active Manuka Honey and UMF Manuka Honey.
- Active Manuka Honey is used as a general day-to-day ‘prevention is the cure’ use to support good health.
- UMF Manuka Honey is a medicinal strength and is commonly used by those with underlying medical conditions.
- The reasons why the UMF properties change in the Manuka bush are currently being investigated by a team of researchers; thoughts are that it could be a different ‘breed’ of the bush or environmental factors.
- The minimum UMF rating is 10+ – any batch showing less than 10+ doesn’t qualify to be rated UMF.
- The UMF rating starts from 10+ and goes up to 22+.
- The rating for Active Manuka Honey starts from Active 5+ and goes up to Active 30+.
- Only Manuka Honey that has been manufactured in New Zealand is genuine Manuka Honey – not produced in neighbouring Australia for instance.
- Honey is cholesterol and fat free!
- Manuka Honey tastes quite a lot different to the honey you might be used to. Manuka Honey is a thick set honey so it’s not runny or clear. This makes it a lot richer and darker in its flavour. Take chocolate for example; take your usual milk chocolate, then compare it to a rich, dark 50% cocoa chocolate – that’s the ‘difference’ in taste between normal breakfast honey and Manuka Honey.