Mānuka Honey

Bees make honey from nectar they collect from flowers. Each type of flower produces nectar that gives the honey a unique flavours, colours and properties. Mānuka honey is made when bees collect nectar from the Mānuka tree. This is a native floral source unique to New Zealand. 

Multifloral  is honey that is taken from the nectar of a multiple different flowers, but will mainly contain nectar from Mānuka flowers. Essentially the Mānuka nectar has been mixed or blended with other types of flowers, as the collecting bee flies from one variety to the other. 
Monofloral Mānuka is honey produced by bees that have taken the nectar wholly from the Mānuka flower.

For more detail please see NZ Mānuka Honey Science Definition

Mānuka Honey has a rich, bittersweet, floral flavour and a golden toffee colour. Higher MGO rated Mānuka Honey is generally darker with a more solid texture.

There is no strict definition of 'raw' honey, in the context of our mānuka honey - 'raw' means the honey has been processed at low temperatures. Generally lower than 47 degrees Celsius (118 degrees Fahrenheit). Pasteurization or extraction of honey at high temperatures can reduce the level of nutrients and antioxidants in the honey. At RaKiwi all our honey is "raw' to ensure the natural nutrients and antioxidants are sustained as created in nature.

Mānuka Honey is unique to New Zealand and to produce pure Mānuka Honey requires a specialised task for New Zealand beekeepers. Mānuka Honey is also more difficult to extract due to its dense consistency. A brief harvest period and the impacts of seasonal fluctuations limit supply. Due to it's unique properties, Mānuka Honey is also in high demand globally.

No. New Zealand Mānuka Honey comes from the plant Leptospermum Scoparium,namely Mānuka, a unique plant native to New Zealand.
Australian "Mānuka" Honey is sourced from a range of species across the Leptospermumgenus. There are significant differences in pollen count and chemical markers displayed in Australian honey and it has a more bitter taste due to higher levels of 2-methoxybenzoic acid. In addition, the Australian 'mark of authenticity' has a lower bar for entry compared with quality standards for certification set in New Zealand.  Simply put, if it doesn't come from New Zealand, then it's not authentic Mānuka Honey.

New Zealand is the only source of authentic Mānuka Honey in the world.  Mānuka provides a unique floral source native to New Zealand. If it didn’t originate from New Zealand then it’s not Mānuka Honey. 

Mānuka Honey has been taken by pregnant women for many years with no reported problems as a result of its ingestion.

Honey has a high sugar and low moisture content, it can only degrade if it is contaminated or stored incorrectly. This is why honey around the world is often recognized as the only food that doesn't spoil.

Mānuka Honey is best kept in the pantry away from direct sunlight in a sealed container.  Extreme changes in temperature may alter the flavour and consistency of the honey. We do not recommend storing in the refrigerator.

Yes! It’s normal for honey to grow to crystals, and the more raw/unprocessed the honey is the more readily this occurs. Keeping your jar of honey somewhere warm may help to reduce crystal formation. Don’t be tempted to heat your honey to remove the crystals. You may also affect the taste of the honey. Give it a stir and keep enjoying your Mānuka Honey.

We do not recommend giving Mānuka honey to children aged 12 months or younger.

Food products sold commercially, including honey require an expiration or best before date. Honey jars are normally stamped with a "best before date" that indicates a shelf life of up to 5 years. 


Delivery is FREE for orders over US$50 sent within United States. For orders under US$50 we may charge a flat rate of $3.99 to ship anywhere in the US. More details are available on our Shipping Info page.

We currently only ship into the USA. All online orders are fulfilled by Amazon (US). We plan to launch into new markets in 2021. Subscribe to our newsletter and we will keep you informed as we introduce RaKiwi into new markets around the world. 

The NZ Manuka Honey Science Definition compromises of 2 tests - a chemical test, and a DNA test.

The tests measure 4 natural occurring chemicals that provide an indicator of genuine Manuka, as detailed below:
Phenyllactic acid, Methoxyacetophenone, Methoxybenzoic acid and Hydroxyphenyllactic acid. 

1. Phenyllactic acid – 3-Phenyllactic acid (PhLA) is a broad spectrum antimicrobial compound active against bacteria and fungi that is chemically stable over prolonged storage. The content in monofloral Manuka honey must be at a level greater than, or equal to 400 mg/kg; and for multifloral Manuka honey this is between 20 mg/kg and 400 mg/kg.

2. Methoxyacetophenone – a floral marker for manuka honey must be at a level greater than, or equal to 5 mg/kg for monofloral. Multifloral must be equal to, or at a greater level than 1 mg/kg.

3. Methoxybenzoic acid – a marker for manuka nectar levels in both monofloral and multifloral honey must be at a level greater than, or equal to 1 mg/kg.

4. Hydroxyphenyllactic acid – a marker for manuka nectar and is chemically stable over prolonged storage must be at a level greater than, or equal to 1 mg/kg in monofloral and multifloral honey.

The second test determines the amount of DNA from Manuka pollen. This must occur at a level of less than Cq 36 for both monofloral and multifloral varieties.

Important to note this testing regime only applies to Manuka Honey packed and labelled for export from New Zealand. Any product labelled outside of New Zealand can be labelled as the manufacturer desires without this level of certification. At RaKiwi all our Manuka honey is harvested, independently tested, packed and labelled to meet the export standards set by New Zealand Government, so we can provide you with assurance of this product's authenticity and certified quality. 


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