Comparing Manuka and Regular Honey

Origins and Production

Regular honey, regardless of its type, is produced by bees that gather nectar from various flowers. The flavor, color, and nutritional content of the honey depend on the types of flowers the bees visit. This multi-floral nectar source results in what we often refer to as wildflower honey or regular honey.

On the other hand, Manuka honey is monofloral. It is made by bees that feed on the nectar of the Manuka bush (Leptospermum scoparium), native to New Zealand and parts of Australia. The nectar from this particular bush gives Manuka honey its unique properties.

Unique Properties

All kinds of honey, including regular honey, have antioxidant and antimicrobial properties due to the presence of hydrogen peroxide.

This natural preservative contributes to honey's long shelf life and its use in traditional medicine as a wound dressing. Manuka honey takes these properties a step further. In addition to hydrogen peroxide, it contains a compound called methylglyoxal (MGO), which gives Manuka honey superior antimicrobial power.

Furthermore, Manuka honey retains its antibacterial strength even when the hydrogen peroxide activity is blocked, a property described as non-peroxide activity (NPA). This means Manuka honey can potentially provide therapeutic benefits that surpass those of regular honey.

Taste

While both Manuka and regular honey are undeniably sweet, their taste profiles are distinct. Regular honey often has a lighter, more floral flavor, varying based on the nectar sources. In contrast, Manuka honey offers a more complex flavor – earthy, robust, and slightly bitter, leaving a lingering aftertaste that some describe as medicinal.