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MANUKA HONEY
Manuka honey is produced in New Zealand from two plants, both of which are from time to time called manuka. The most common honey source of these is Leptospermum scoparium, and of the two, is the most commonly called manuka.
The other is Kunzea ericoides (but formerly known as Leptospermum ericoides) and is called manuka and kanuka, with kanuka being the more common usage. The Leptospermums are a genus comprising around 50 species that is widely spread throughout the South West corner of the Pacific.
Both the manuka and kanuka plants have historically been used by Maori and early European settlers for medicinal purposes. These includes use of the bark as a poultice, for colds, for flu, and stomach aches. Both plants are called "tea tree" from the practice of making a tea from the leaves.
Unique to New Zealand, Manuka honey is dark amber in colour and intensely strong and earthy in flavour. It's famed antibacterial/antifungal properties make this an excellent soothing honey as a spread.
Can also be used in hot drinks and savoury applications with herbs and spices. It has antiseptic properties for soothing sore throats, colds and dressing cuts, grazes and burns, and is thus valued as a natural germicidel.
Honey is one of nature's finest energy-giving foods, consisting of carbohydrates in the most easily digested form. Honey also contains minerals, and traces of the B complex vitamins, and vitamins C, D and E.
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