Manuka honey is much thicker than other types of honey, with an almost gel-like texture. — dpa
Manuka honey isn’t as sweet as ordinary honey and has a strong earthy, herbaceous flavour.
Native to New Zealand, manuka honey also doesn’t come cheap, with a mere 250 grammes sometimes going for a whopping ¤80 (RM406).
And surprise, surprise, the high price and its limited availability means there is no shortage of counterfeits, warns Germany’s Bavarian Consumer Association (VZB).
Manuka honey is thicker than common table honey – almost gel-like – and a darker brown in colour.
Although there is currently no reliable seal for genuine manuka honey, buyers should try and see whether the supplier is a member of New Zealand’s Unique Manuka Factor Honey Association, which tests and certifies the honey for purity, the VZB says.
Below are some common questions about manuka honey:
Manuka honey is made from the nectar of the manuka shrub, which is native to the mountainous regions of New Zealand and some coastal parts of Australia.
It has been used for centuries in the region to treat inflammation and infections.
“Several studies show that it has an antibacterial effect.
“That’s why it is also used in medicine,” says VZB nutrition expert Silke Noll.
The honey’s antibacterial property probably comes from the very high levels of methylglyoxal, an active ingredient which is formed after bees have collected the nectar and made it into honey.
Manuka honey contains up to a hundred times more methylglyoxal than conventional honey.
Manuka honey has long been used to treat wounds.
However, “if you buy the honey as food, you should not apply it to wounds yourself for fear of contamination,” says Noll.
When used for medical purposes, it is first sterilised before being applied externally only. – dpa
