What is Mānuka honey?
Originally, Mānuka honey is made from the nectar of the Mānuka flower, the most well-known of which originates from New Zealand, but Australia's diverse manuka flowers are also used for Manuka honey.
Mānuka flowers only bloom for a few short weeks, and during that period the weather needs to be just right with maximum sunshine hours for the bees to transform the nectar into powerful, high-quality Mānuka honey.
Why is Mānuka honey so good for you?
Unlike other honeys, Mānuka honey contains MGO (methygloxal), which has special antioxidant, antimicrobial and anti-inflammatory properties that help support and maintain your well-being.
It is known to help relieve cold and flu symptoms, digestive problems, and promote oral hygiene.
How long can my Mānuka honey last?
They have found honey in the pyramids that is still good to eat, so it is not 'expires' anytime soon. As long as it is stored properly and not exposed to excessive heat or sunlight, your honey will last well beyond its 'best before' date – although its UMF rating and activity levels in the honey will slowly decline over time.
What are MGO and UMF?
The special characteristic of Mānuka honey is a compound called methylglyoxal (MGO). The MGO rating measures milligrams per kilogram of MGO and varies significantly from production to production. The higher the concentration of MGO, the stronger the antibacterial effect. UMF stands for Unique Mānuka Factor, which is a quality assurance mark that confirms the purity, quality and that the honey contains the unique natural Mānuka properties. For example, Mānuka honey with a UMF rating of 22+ contains at least 1000 milligrams of MGO per kilogram.
The higher these two numbers, the better the quality and purity of the Mānuka honey. Regardless of which rating system you are most familiar with, here is a handy conversion table.
MGO UMF™
300+ 11+
500+ 15+
850+ 20+
1000+ 22+
Why is weather/sunshine so important during the season?
The internal temperature of a hive is generally around 35°C. The bee colony does everything they can to maintain this internal temperature. If it is too cold and there is too much wind or rain, the bees will stay in their hive and keep it warm. So, to ensure that the bees leave the hive to forage and produce honey, sunshine hours are crucial. If the weather is not optimal one year, the yield may be low. To ensure that the hives are as warm as possible, they are placed protected from strong winds and in the direction where there are the most hours of sunshine.
Why does Mānuka honey ripen?
Mānuka honey is like cheese and requires several years of maturation to create the perfect vintage. Actually up to 3 years. The honey is typically stored in temperature-controlled cellars, where each barrel is constantly tested and adjusted to ensure it reaches its optimal purity/MGO content.
Are there any contaminants in HonningBørsen's Manuka honeys?
No! Our suppliers guarantee that their hives are located in some of the most remote and pristine areas of New Zealand and Australia – far away from spray drift from pesticide and diesel fumes, so our honey is 100% pure.
Do all MGO honeys taste the same?
Yes and no :-) All manuka honeys have a sweet, rich caramel flavor. But as you move up in MGO strength, the taste develops into a light mocha bitterness and a tingling sensation at the back of the throat. This is a hallmark of authentic, powerful Mānuka honey.
Why is Mānuka honey more expensive than other honeys?
Mānuka honey is definitely expensive when compared to typical table honey purchased at your local supermarket. There are many different factors that affect the price of Mānuka honey, including its rarity, its unique properties, and how it is harvested. The higher the quality of Mānuka honey, the less it is available and the rarer it becomes. The higher the quality, the higher the benefits, making its value easier to justify.
How to store Mānuka honey?
Below 20 °C is perfect – as this temperature keeps it stable in the glass and does not allow it to become too liquid. If it gets too hot, it can melt the uniform crystals that form during the natural creaming process. This can make it a little runny and prevent it from returning to its original silky texture.
Help – my honey has become sugary/crystallizing!
Real honey can crystallize naturally, especially when the weather is a bit cool. It is still more than fine to eat - but if you want to get rid of the crystallization, just place your glass or container of honey in a hot water bath or just in a warmer place, and you will see that the crystallization disappears.
Can children eat Mānuka honey?
Yes, but please do not give Mānuka honey to infants under 12 months of age.
Can pregnant women eat Mānuka honey?
Yes, Mānuka honey is safe to eat, both during pregnancy and breastfeeding.
How is it used?
Daily wellness habits have never been more important as the healthcare industry shifts focus towards prevention. Mānuka honey is more effective when taken daily and can be easily integrated into your daily routine. We recommend taking one spoonful a day upon waking (directly or in a beverage). It will provide a 100% natural energy boost and the protection you need to perform at your best.
Can I use Manuka honey in my cooking?
Honey is equal parts pampering and a staple for your cooking. Great for glazing to get that lovely brown crispness, a natural preservative for pickles and sauces, and it also retains moisture for delicious, dense, moist cakes with a touch of color. Foodies love Mānuka honey for its rich, complex bittersweet flavor that adds a whole different dimension to food. When using honey in a recipe, remember that it is about twice as sweet as sugar.
