What is Manuka Honey: A Complete Guide

Ever wondered what Manuka honey is — and what sets it apart? Manuka Honey is a rare, medicinal honey produced when bees collect nectar from specific Leptospermum plants native only to Australia and New Zealand. While honey has been valued by cultures around the world for thousands of years, Manuka Honey stands apart due to its distinct natural composition, shaped by plant species, environment, and time.

Unlike conventional honeys, Manuka Honey contains naturally occurring compounds that have attracted significant scientific interest. These compounds have been widely examined in peer-reviewed research exploring how Manuka Honey behaves in a range of wellness-related and laboratory settings. (1, 2, 3)

This guide brings together the essential foundations in one place. It clearly defines what Manuka Honey is, explains why Australian Manuka is unique, outlines the difference between everyday and medicinal-grade Manuka Honey, introduces MGO as the global measure of strength, and points you to trusted resources for deeper learning.

To make this easier to navigate, the guide is organised into three key sections:

• What is Manuka Honey?

• Why Manuka Honey is different

• How to recognise authentic Manuka Honey

What is Manuka Honey and how is it different?

Manuka Honey is produced from nectar gathered during the short flowering period of Leptospermum species. While all honey begins as nectar collected by bees, Manuka Honey is differentiated by a unique chemical profile that develops directly from the Manuka flower itself.

This profile includes methylglyoxal (MGO), a naturally occurring compound found at significantly higher levels in Manuka Honey than in other honeys. MGO is not added or enhanced through processing. It develops naturally from compounds present in the nectar and continues to evolve over time. (3)

In practical terms, this means Manuka Honey is not simply defined by taste or colour. It is defined by measurable composition, verified through laboratory testing, which is why authentic Manuka Honey is graded and labelled differently from standard honey.

Australian Manuka and the Leptospermum species

Australia is home to a wide diversity of Leptospermum plants. These species grow wild across remote bushland, coastal heath, rainforests, and protected national parks. Unlike agricultural crops, Manuka plants are not farmed in neat rows. They grow naturally, shaped by climate, soil, and geography.

Flowering is brief and seasonal, typically lasting two to six weeks depending on the species and region. During this short window, bees must collect enough nectar to produce Manuka Honey for the entire year.

Because flowering times vary by region and weather conditions, each season is different. Some years produce exceptional harvests. Other years produce very little. This natural unpredictability is a defining characteristic of genuine Manuka Honey.

Why this matters:

Origin, plant species, climate, and seasonality directly influence Manuka Honey’s composition and consistency from batch to batch. Texture and colour can vary naturally, even when strength remains consistent. These variations are signs of a living, seasonal product rather than a mass-produced commodity.

Rarity, seasonality, and why genuine Manuka Honey is limited

Did you know that Manuka honey isn’t made all year round? Its availability depends entirely on nature.

The short flowering window, combined with remote hive placement and careful harvesting practices, means supply is always finite. Weather patterns can shorten flowering or prevent bees from foraging altogether. In some seasons, entire regions may produce little or no Manuka Honey.

Key takeaways:

• A short flowering season makes each harvest naturally rare

• Remote locations help keep Manuka honey pure and untouched

• Natural variation between batches reflects a truly seasonal product

Together, these elements shape both the value of authentic Manuka honey and the importance of knowing exactly where it comes from and how it’s tested.

Medicinal-grade vs everyday honey

Not all Manuka honey meets medicinal-grade standards. This classification is determined by measurable strength and independent verification (1, 2, 3). Everyday honey is primarily valued as a natural sweetener and food, produced from a wide range of floral sources and not typically measured or graded for specific bioactive strength.

Medicinal-grade Manuka honey, by contrast, refers to higher-strength Manuka honey that has been independently tested and verified for key bioactive markers, including MGO (3). As strength increases, so does how the honey is typically understood and used — a distinction that researchers often point to when explaining MGO levels in practical terms.

“Some supermarkets sell Manuka Honey MGO 30, which means it has a little bit of Manuka in it. But once it gets up to MGO 250, that’s where it becomes antibacterial strength honey.” (4) Dr Peter Brooks, Lead Scientist at the University of the Sunshine Coast Honey Research Lab

Because of this higher concentration and verified strength, medicinal-grade Manuka honey is often selected for more intentional, wellness-focused use, both internally and externally.

In this context, the term medicinal-grade is used within the Manuka honey category to describe higher-strength honey that has been independently tested and verified for its bioactive markers, particularly MGO — reflecting standards of quality and concentration that go beyond those applied to everyday honey.

Understanding MGO – the global standard for Manuka Honey

MGO (methylglyoxal) is the internationally recognised measurement used to indicate Manuka Honey strength. It represents the concentration of MGO in milligrams per kilogram of honey. (3)

• Higher MGO number = higher concentration
  

• Higher concentration = increased potency, rarity, and value
  

MGO develops naturally over time from DHA (dihydroxyacetone), a compound found in Manuka nectar. As the honey matures, DHA slowly converts into MGO. This is why timing, storage, and testing all matter. (3)

MGO provides clarity in a category that was once confusing. Rather than relying on vague terms, MGO offers a transparent, science-based way to understand Manuka Honey strength.

“The methylglyoxal rating tells you how much Manuka is in that particular honey. When you get up to MGO 1000 or even 2000, that’s almost pure Manuka.” (4)Dr Peter Brooks, Lead Scientist at the University of the Sunshine Coast Honey Research Lab

How to choose the right Manuka Honey for you

Choosing Manuka Honey comes down to verified strength, authenticity, and intended use. Once you understand origin, MGO, and independent testing, the remaining decision becomes much clearer.

Lower MGO Manuka Honeys are commonly selected for everyday use as part of a balanced diet, while higher MGO strengths reflect greater concentrations of naturally occurring compounds and are often chosen for more targeted or specialised use. Texture, colour, and flavour may vary naturally between batches, even at the same MGO level, due to seasonality and plant species — this variation is normal and expected.

What matters most is transparency. Reputable Manuka Honey should clearly state its country of origin, independently verified MGO level, and batch testing practices, allowing you to choose with confidence based on your needs and expectations.

For those looking for additional guidance, our Manuka Honey quiz brings these factors together to help identify a strength and style that best aligns with how you plan to use Manuka Honey in your daily routine.

What research says about Manuka Honey

For centuries, Manuka Honey has been valued in traditional wellness practices. In recent decades, modern science has taken a closer look at what makes this honey so unique.

A growing body of peer-reviewed research has explored Manuka Honey across laboratory settings, including:

• Antibacterial mechanisms (3)  

• Wound care models (1, 2)

• Digestive system interactions (preliminary lab studies)

• Skin health contexts (in vitro research)

• Immune system interactions (preliminary lab studies)

• Respiratory health research settings

*Note: These represent laboratory findings. Clinical human applications require further study.

At Biosota, this research directly informs how we work — from how our bees are cared for, to where hives are placed, and why every batch of Manuka Honey is independently tested to verify purity, authenticity, and MGO strength.

Much of this research is exploratory, contributing to a deeper scientific understanding of Manuka Honey’s natural composition and how it is examined across different research settings.

This approach allows tradition and science to work side by side — explaining what makes Manuka Honey different, while remaining transparent, and responsible.

How authenticity and testing protects consumers

Because Manuka Honey is rare and valuable, authenticity matters. Testing and certification protect consumers from blends, mislabelling, and imitation products. (3)

Reputable producers rely on independent laboratory analysis to verify:

• MGO concentration
  

• Authentic Manuka markers
  

• Purity and quality
  

Clear labelling allows consumers to understand what they are purchasing and why one Manuka Honey differs from another. Transparency builds trust and preserves the integrity of the category.

Why Manuka Honey stands apart

Manuka Honey is defined by origin, plant species, seasonality, and measurable strength. Australian Manuka Honey reflects a unique ecosystem and a narrow flowering window that naturally limits supply.

Understanding MGO, recognising the difference between everyday and medicinal-grade Manuka Honey, and relying on independently verified testing are the foundations of choosing authentic Manuka Honey with confidence.

Next steps:

For deeper guidance, explore the:

• MGO Guide

• Benefits Guide

• How to Use Guide

• Manuka Honey Strength Chart

These resources provide practical information to help you choose and use Manuka Honey in a way that suits your lifestyle and interests.

FAQ

What is Manuka honey?

Manuka honey is a unique type of honey produced by bees that pollinate the native Leptospermum flowers found in Australia and New Zealand. It contains methylglyoxal (MGO), which gives it powerful antimicrobial and medicinal properties not found in regular honey.

What is MGO in Manuka honey?

MGO (Methylglyoxal) is the active compound that gives Manuka honey its antimicrobial strength. The higher the MGO number, the greater the medicinal potency. MGO is measured in mg/kg and verified through independent laboratory testing.

Is all Manuka Honey the same?

No. Manuka Honey varies by plant species, region, season, and MGO concentration. Natural differences in colour and texture are normal and expected.

Can Manuka Honey come from outside Australia or New Zealand?

Authentic Manuka honey is produced from the nectar of Leptospermum plants native to Australia and New Zealand. As these plants do not naturally occur elsewhere at commercial scale, genuine Manuka honey can only originate from these two countries.

Why does higher MGO cost more?

Higher MGO reflects greater concentration, increased rarity, and more stringent testing, all of which contribute to higher production costs. (3)

How do I choose the right MGO strength?

As a general guide, lower to mid-range MGO levels such as 260+ are often chosen for everyday wellbeing, immunity, and skincare. Higher strengths, including MGO 550+ to 880+, are commonly selected for seasonal throat and respiratory support, while superior strengths such as MGO 1200+ to 2200+ are typically reserved for more specialised or targeted use. Individual needs can vary, so it’s always best to seek advice from a qualified healthcare professional.

References

1. Molan, P., The Evidence Supporting the Use of Honey as a Wound Dressing, 2006, International Journal of Lower Extremity Wounds, Vol. 5, pp. 40–54.
   Link: https://pubmed.ncbi.nlm.nih.gov/16543212/

2. Carter, D. et al., Therapeutic Manuka Honey: No Longer So Alternative, 2016, Frontiers in Microbiology, Vol. 7.
   Link: https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.00569/full

3. Mavric, E. et al., Identification and Quantification of Methylglyoxal as the Dominant Constituent of Manuka Honey, 2008, Molecular Nutrition & Food Research, Vol. 52, pp. 483–489.
   Link: https://pubmed.ncbi.nlm.nih.gov/18210383/

4. Biosota Organics, What Is Manuka Honey?, YouTube video, 2024.
   Link: https://www.youtube.com/watch?v=ixXRrpEhvKw