Like no other. Manuka

I have been reading about manuka honey for weeks. I have finished two jars of it, and I still cannot find the best way to tell you how amazing this product is, whilst trying to distance myself from the information overload available online.

It is hard to write about something so praised. So cherished and so loved, yet faked all the time. All I can think of is that it is the purest form from the nectar of gods. And this I say from my heart. Yet, on the other hand, buying it was a daunting task; it took me weeks to accomplish a task in a way so simple yet also complicated, as the explanations are complicated and even intimidating, and the price is much higher than for usual honey, making it the most challenging job of the month.

Manuka honey, derived from the nectar of the manuka tree native to New Zealand and some coastal regions of Australia, is not your typical honey. It boasts a robust, even piquant, and earthy aroma and flavour, making it a unique culinary experience, if one might say so, as the only culinary experience you should have with this product is simply eating it as raw as possible, licking it slowly off the spoon just dipped in the jar. God forbid, no baking. If so, simply donate that money to charity.

With its powerful and unique properties, i.e. antibacterial, anti-inflammatory, and antioxidant, it is nearly the most expensive honey in the world (as well as one of the most ‘faked’ ones).

Why? Because its compounds are so dense that, for example, when spread in a thin layer on a wound, it can heal in a few days (as my cat’s veterinarian prescribed). Its high viscosity helps create a protective barrier to prevent infection, making it perfect for gastro reflux when mixed with spices. Its high vitamin level is ideal for face masks, stomach issues, and staying healthy daily when ill. And that list is just at the beginning here.

But you might be in a pickle when you finally decide to get one, as page after page you read how one honey is better than the other one, showing numbers unknown to a simple honey consumer. From one to thousands, not only do the numbers on packaging rise, but the prices from twenty euros to a few hundred do, too. It is stated everywhere and quite evident that the higher, the better, but to spend over 200 euros or even 45 euros on a jar of 250 g, one wishes to know the story behind it. There are two other things to keep in mind next to all of the benefits.

UMF

The UMF™ trademark was established in 1998 by the UMFHA (derived from the Active Manuka Honey Association) to protect the term ‘manuka honey’ and ensure credibility and legitimacy around the world.

“The UMFHA tests manuka honey for the presence of chemical markers: methylglyoxal (MGO), dihydroxyacetone (DHA), leptosperin, hydroxymethylfurfural (HMF), and DNA from manuka pollen, all of which must be present in order to label it as monofloral manuka honey. If a honey jar has a UMF™ label, it is a promise of purity and integrity. You can be sure that you are getting the real deal.”

MGO

Standing for methylglyoxal, it simply shows the levels of the natural compound of methylglyoxal present in raw honey, which is mainly associated with its antibacterial and antioxidant properties. The higher the number, the more methylglyoxal in that batch, and the more it does its magic.


PS. It is not that regular honey does not contain MGO; it does, but not as close as the concentration found in manuka honey, which can be even a 100 times higher.