Source: Produced from the nectar of the Manuka tree, native to New Zealand and Australia.
Flavor: Rich, earthy, and complex with a slightly bitter undertone.
Color: Dark cream to dark brown, varying with the level of concentration.
Texture: Thick and viscous, with a smooth consistency.
Aroma: Strong, herbal, and slightly nutty fragrance.
Nutritional Content: Contains natural sugars, amino acids, vitamins, minerals, and a high level of methylglyoxal (MGO).
Health Benefits: Notable for its potent antibacterial and antimicrobial properties, helps with wound healing, digestive health, and immune support. Known for its high Unique Manuka Factor (UMF), indicating its antibacterial strength.
Culinary Uses: Used in smoothies, teas, on toast, in baking, and as a health supplement taken directly by the spoonful.
Unique Feature: High levels of methylglyoxal (MGO) and the Unique Manuka Factor (UMF) rating system, which measures its potency.
Harvest Season: Typically harvested during the summer months when the Manuka trees are in bloom.
Region: Predominantly found in New Zealand, with some production in Australia.
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