Manuka honey is produced by introduced honey bees foraging on the manuka or tea tree (Leptospermum scoparium) which grows uncultivated throughout New Zealand and southeastern Australia.
Manuka honey is viscous, this property is due to the presence of a protein or colloid and it is its main visually defining character, along with its typical dark cream to dark brown colour.
Manuka honey has been used by Maoris as a traditional medicine for over 4,000 years in New Zealand and Aboriginals in Australia. Manuka honey has anti-bacterial and anti-inflammatory properties and has been traditionally used to support immunity to promote healing.
Manuka Honey is a 100% natural food clinically proven to have anti-bacterial activity due to the active compound – Dietary Methylglyoxal which forms naturally in the manuka plant. Scientific research has demonstrated that manuka honey helps boost immunity and has anti-bacterial and anti-inflammatory properties.