“Food of the gods” for the ancient Egyptians, multipurpose panacea for the Greek doctor Hippocrates… honey, the “liquid gold”, has held a great fascination for mankind for a long time.

Its unique quality and distinctive aroma make Manuka honey the most extraordinary honey in the world. It is made from the nectar of the South Sea or New Zealand myrtle — called “Manuka” by the Maori — which only grows in the mountainous regions of New Zealand. The indigenous population has traditionally used the leaves, bark and honey of this wild plant as a natural remedy for many ailments for many centuries.

Used internally or externally, it is particularly effective in treating infections, colds, wounds or inflammation.

What makes the nectar of the pink Manuka flowers so valuable?
It is the molecule methylglyoxal (MGO).

Only manuka honey has exceptionally high levels of this sugar breakdown product, a substance that can kill bacteria, viruses, and fungi. MGO does not occur in the Manuka bush itself, but its precursor, dihydroxyacetone (DHA), does.

It is only when it is mixed with the bee’s saliva that its conversion to MGO begins. When the honey bees in the extensive bush forests of the Egmont National Park have collected enough nectar from the Manuka flowers and closed it in honeycombs, the precious sweetener and medicinal product with its coveted ingredient is produced after a long period of maturing and storage.

All Imperial Manuka honeys meet the strictest requirements for quality and authenticity and bear the UMF® seal, which determines and certifies the “Unique Manuka Factor”.