What is Mānuka honey?
Mānuka honey is a rare and highly therapeutic honey that originates from the unspoiled nature of New Zealand. It is derived from the nectar of the Mānuka plant (Leptospermum scoparium), which grows exclusively in this region. What sets it apart from all other types of honey is its high concentration of the natural compound methylglyoxal (MGO), responsible for its powerful antibacterial and anti-inflammatory effects.
Unlike regular honey, Mānuka honey possesses unique bioactivity, making it a highly valued natural remedy in the fight against bacteria, inflammation, digestive issues, and weakened immunity.
Health Benefits of Mānuka Honey
Mānuka honey is more than a delicious natural sweetener—it's a functional food that offers a wide range of health benefits: Strengthens the immune system and protects against seasonal infections Soothes sore throat, cough, and cold symptoms Aids in the healing of wounds, cuts, and burns Supports healthy digestion and relieves symptoms of gastritis and ulcers
How Mānuka Honey Is Made – The Journey from Flower to Jar
Mānuka honey is no ordinary honey. Every jar holds a story of New Zealand’s untouched nature, hardworking bees, and the dedicated experts who honor the rhythm of the wild. Here’s how the entire journey unfolds—from flower to your spoon.
Mānuka Season – A Natural Window of Time
The Mānuka plant (Leptospermum scoparium) blooms for only a few weeks each year, typically from late December to February, in the remote regions of New Zealand. During this short season, bees intensely collect its nectar—but the success of the harvest depends heavily on weather conditions. Rain or strong winds can significantly reduce the yield.
Honey Harvesting and Transport
After the blooming season, beekeepers carefully collect the honeycombs from hives located far from civilization—often accessible only by helicopter. The honey is then gently transferred into sterile tanks to preserve all of its natural goodness.
Minimal Processing – Maximum Purity
Mānuka honey is processed at low temperatures (cold extraction), without heat treatment that could destroy its enzymes and antibacterial properties. It is also not aggressively filtered, preserving the bee enzymes, pollen, and its natural thickness.
Laboratory Testing and Certification
Every batch of Mānuka honey undergoes strict laboratory testing to measure its MGO (methylglyoxal) content and often its UMF (Unique Mānuka Factor) rating. Only honey that meets the required standards receives an official label and certificate of authenticity.
Packaging with Guarantee of Origin
Once quality is confirmed, the honey is packed into special dark jars that protect it from UV light and preserve all active compounds. Each jar is labeled with its MGO/UMF level, batch number, and origin—so you know exactly what you’re putting into your body.
How is Mānuka honey used?
Mānuka honey is a natural ally for health and can be used in many ways—preventively, therapeutically, or as part of your daily routine. Its power works from the inside out, offering benefits both when consumed and when applied directly to the skin.
For Daily Use (Immunity and Vitality)
Mānuka honey is a natural ally for health and can be used in many ways—preventively, therapeutically, or as part of your daily routine. Its strength works from the inside out, offering benefits both when consumed and when applied directly to the skin.
For Infections and Colds
At the first signs of a sore throat, cough, or cold, take Mānuka honey 2–3 times a day by the teaspoon. You can take it directly or mix it into tea (once it has cooled) or combine it with fresh ginger and lemon. Honeys with MGO 250+ to 400+ are ideal, as they offer stronger antibacterial action.
For Digestive Issues
Mānuka honey has been scientifically shown to help with gastritis, stomach ulcers, and digestive tract issues, thanks to its antibacterial effect on the Helicobacter pylori bacterium. Take 1 teaspoon before meals, 2–3 times a day. MGO 250+ and higher is recommended for targeted action.
For Skin and External Use
Direct application to the skin helps with wounds, cuts, burns, acne, eczema, and other irritations. Apply a thin layer of pure Mānuka honey to the affected area, cover with sterile gauze, and leave it on for several hours or overnight. Mānuka honey has natural antiseptic and regenerative properties.
In Nutrition – A Healthy and Delicious Addition
Add Mānuka honey to a healthy breakfast—smoothies, yogurt, oatmeal, or fresh fruit. It’s an excellent natural sweetener instead of sugar and a perfect ingredient for wholesome recipes and energy bites.
Where to Buy Authentic Mānuka Honey
Buying genuine Mānuka honey can be a challenge—but with Mānuka Med, you’re assured of origin, purity, and quality. Our Mānuka honey comes directly from New Zealand, accompanied by full documentation of its MGO value.
Frequently Asked Questions (FAQ)
Here are answers to some common questions. If you need more information, feel free to contact us.
Honey is naturally gluten-free and nut-free, and during processing and packaging, we apply strict controls to minimize the risk of allergen contamination. However, please note that we do not conduct regular testing for the presence of gluten or nuts in our honey.
Babies under the age of one should not consume honey. Otherwise, Mānuka honey is considered safe for all children over one year of age, provided they do not have any medical conditions or allergies that would prevent them from consuming honey.
When deciding whether to consume honey during pregnancy, factors to consider include the level of natural sugars, whether the honey is pasteurized, and any potential allergies. It's always a good idea to consult your doctor for personalized advice.
Yes, all Haddrell’s honey is halal certified by the Federation of Islamic Associations of New Zealand (FIANZ).
Our honey comes from hives located in remote areas of Mānuka forests in New Zealand. While it is produced in a pristine, natural environment, it is not officially certified as organic.
Haddrell’s honey is a premium Mānuka brand, packed in New Zealand and certified with the UMF™ quality mark.
Honey is sweeter than white sugar, so you typically need less of it to achieve the same level of sweetness. However, the intensity of sweetness can vary depending on the type of honey, so we recommend experimenting with different amounts to find the ideal balance for your recipe.
While Mānuka honey offers unique properties, it is still a source of natural sugars. For that reason, it’s best to enjoy it in moderation as part of a balanced diet.
Honey is a source of natural sugars. In general, sugars should be consumed in moderation, unless someone has a medical condition that restricts any sugar intake.
Warning: Infants under 12 months of age should not consume honey.
Excessive heat can impact the balance between two natural biomarkers – DHA and MGO. That’s why it’s recommended to store Mānuka honey at a temperature between 18°C and 22°C.
Baking with Mānuka honey is absolutely possible and adds a natural sweetness and rich flavor to your recipes. Depending on your budget, we recommend using a Mānuka honey with a lower UMF™ rating for culinary use.
Mānuka honey is often enjoyed as a snack—by the spoonful or in Snap packs. It's also a popular addition to warm beverages and serves as a natural sweetener in place of sugar. It adds sweetness and aroma to breakfast—spread it on toast, stir it into smoothies, porridge, or cereals. When needed, Mānuka honey is also excellent for cooking and baking.
Storage conditions depend on the local climate. We recommend keeping honey away from direct sunlight and storing it at a temperature between 18°C and 22°C.
Over time, honey does not spoil in a way that poses a food safety risk. The shelf life of our Mānuka honey is determined by the validity period of its UMF™ rating.
Glass is heavier than plastic and can pose a higher food safety risk. Our honey is exported worldwide and packaged in BPA-free PET containers, which are lighter for shipping and therefore require fewer resources.
No, we do not add sugar to our honey. It is 100% natural.
Bees collect nectar from the flowers of the Mānuka plant, which bloom only 2 to 6 weeks during December. This gives bees a very short window to gather nectar.
Hives are placed in remote locations to produce the highest quality Mānuka honey. This requires significant year-round resources—for bee care, hive protection, and harvesting within that short seasonal window. Access to these remote areas is often made more difficult by harsh weather conditions.