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Manuka honey delights with a robust, spicy taste and delicate sweetness. You can use this exquisite honey to refine muesli and desserts or to elevate soups, barbecue sauces, and salad dressings.
What is Manuka honey?
Manuka honey is obtained from the flowers of the Manuka tree—also known as the tea tree or South Sea myrtle. The trees grow exclusively in the mountain regions of New Zealand and southeastern Australia. Since the seasons in the Southern Hemisphere are opposite to those in the north, the Manuka tree's blooming season and the peak season for Manuka honey begin in December and last until the Australian/New Zealand late summer (February).
What does Manuka honey taste like?
Manuka honey has a bold, spicy aroma with subtle hints of caramel, eucalyptus, and a slightly tart, earthy element. Its sweetness is more intense than that of many Central European honey varieties, while at the same time possessing an unusually complex character.
MGO value — what is it?
Manuka honey is often labeled with an MGO value (methylglyoxal in mg/kg). This number is a quality indicator that describes the content of the characteristic natural substances in the honey. The higher the MGO value, the more intense the aroma usually is—and the higher the price.
Common levels: MGO 100+, 250+, 400+, 550+, 800+. Higher values are considered premium quality.
Culinary use
- Pure: Enjoy a teaspoon directly
- In tea: Stir into lukewarm (not hot) tea to preserve the aroma
- In yogurt: Drizzled over yogurt with nuts and berries
- In marinades: For meat and fish — the bold note pairs well with lamb, game, and salmon
- In dressings: With apple cider vinegar and olive oil — for winter salads
What to look for when buying?
- Origin: Authentic Manuka honey comes from New Zealand or Australia
- UMF or MGO value: This quality certification should be visible
- Natural: Not heated, gently filtered
- Trusted manufacturers: Buy from specialist retailers, not from unknown sources on the internet
Important note for infants
Honey should not be given to children in their first year of life (risk of botulism).
