A monofloral honey, manuka honey is produced from the nectar of the manuka (or tea tree) tree. It’s touted for its powerful antibacterial benefits, and well-loved for its aromatic, complex, and slightly bitter flavour.
Manuka honey are graded according to “unique manuka factor” (UMF); the higher the UMF, the pricier the honey. For general well-being, a manuka honey of UMF 5+ should suffice while the ones graded UMF 10+ to UMF 15+ are believed to have stronger medicinal effects, providing relief to eczema, minor cuts, and some ulcers.
Besides taking the honey straight up or mixed with some water, are there any other ways you and your family can enjoy this sweet treat? The answer is a yes and we have two recipes that are sure to delight both young and old at home.
Before you begin, read this:
The one thing you need to know when using honey, not just manuka, in your cooking is that it shouldn’t be subjected to temperatures above 40 degrees Celsius. Good honey contains enzymes and proteins that give it its health benefits, and a high temperature will only reduce your honey into nothing more than a syrup.