Manuka Honey · Leptospermum scoparium

Foods & Pantry

Manuka Honey

Leptospermum scoparium

The manuka tree grows only in New Zealand and southeastern Australia, which is why the honey cannot be produced anywhere else.

Benefits

Supports throat comfort

its thick texture coats the throat and provides soothing comfort during occasional irritation

Supports wound-care hygiene

medical-grade Manuka honey is used in specific dressings because its high sugar concentration and methylglyoxal content help create conditions that discourage microbial growth

Provides antioxidant support

naturally occurring phenolic compounds help protect cells from oxidative stress

Offers a concentrated natural energy source

its carbohydrates provide readily available energy in small amounts

Why they work

Methylglyoxal (MGO)

a naturally occurring compound associated with Manuka honey's antimicrobial activity; concentrations vary by product

Why manuka and not ordinary honey

all honey fights microbes with hydrogen peroxide, but wound fluid contains an enzyme that destroys it; Manuka's methylglyoxal survives that enzyme, which is why it is the honey used in dressings

High sugar concentration

draws water away from microbial cells and contributes to honey's protective activity

Low water activity

makes it difficult for many microorganisms to grow when the honey remains properly stored

Phenolic compounds and flavonoids

support antioxidant activity and contribute to Manuka honey's distinctive color and flavor

Viscous texture

helps coat the throat and maintain contact when used as a food

How to use it for the specific effect

For throat comfort

take a small spoonful by itself or mix it into warm, not boiling, water or tea

For food and beverages

use it as a sweetener in yogurt, oatmeal, smoothies, or dressings

For wound care

use only sterile, medical-grade Manuka honey in a dressing designed for wound management; regular food-grade honey is not a substitute

For everyday use

treat it as a sweetener and keep portions moderate because it is still a concentrated source of sugar

Key active compounds

Methylglyoxal (MGO)

the principal marker used to describe Manuka honey's characteristic antimicrobial activity

Dihydroxyacetone (DHA)

a precursor that can convert into MGO as the honey matures

Hydrogen peroxide

produced by honey's own enzymes and active in the jar, though wound fluid breaks it down

Phenolic acids and flavonoids

antioxidant compounds naturally present in honey

Natural sugars

primarily fructose and glucose, providing its concentrated sweetness and energy

Caution

Infants under 12 months

never give honey to babies because of the risk of infant botulism.

Bee or honey allergies

avoid it if you have a known allergy to honey, bee products, or pollen-related ingredients.

Wound use

do not apply ordinary kitchen honey to an open wound; use sterile medical-grade honey made for the purpose.

Dental health

rinse the mouth with water after eating it and avoid frequent, prolonged exposure to sugary foods.

How we chose it to buy online

We check every product so you don't have to. A manuka honey only makes our list if:

Correct botanical source — identifies Manuka honey as coming from Leptospermum scoparium nectar
Traceable origin — provides the producer, harvest location, batch number, and country of origin
Verified potency grading — uses a recognized MGO or UMF rating rather than vague terms such as “active” or “strong”
Authenticity testing — supported by independent testing for Manuka markers, adulteration, and syrup dilution
Raw or minimally processed — clearly states whether the honey has been heated, filtered, or blended with other honey
Medical-grade distinction — products intended for wounds are sterile, purpose-labeled, and separate from food-grade honey

If no product meets these standards, we don't list one. No exceptions for affiliates.

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