The strength of Manuka Honey doesn’t just determine its medicinal qualities, it also affects the taste. Higher grades of Manuka offer a fuller, richer flavour. The differences between the various ratings of Manuka Honey mean that the different grades of Manuka are often best suited to different uses.
Have you ever discovered your jar of honey looking a little ‘lumpy’, maybe even with little crystals sitting on top? If so, don’t panic - your honey hasn’t gone bad, in fact it’s the opposite. What you have found is crystalised honey, also known as ‘candy’, and it’s a totally natural process that happens to naturally pure, raw honey.
How often do you consider how the honey in stores is made? You might think that it’s a simple process - Bees go off to collect nectar, they bring it home, and start making delicious honey for a beekeeper to carefully collect, package, and sell to you... Unfortunately this isn’t the full story.
Happy World Bee Day everybody! Bees are obviously very special to us, and we hope that they are special to you too. Today is a wonderful time for us all to show our appreciation, not just to one of the hardest workers in the modern food industry, but also the most mysterious and beautiful.
Australian Manuka Honey is perhaps best known for its natural antibacterial and nutritional properties. These health benefits are attributed to the unique capacity of Manuka honey to maintain its antibacterial activity, even after it is removed from the hive.