Manuka honey is produced in Australia and New Zealand, solely from bees consuming nectar from the Leptospermum scoparium plant (manuka tree). It is much more viscous and darker in colour than most honey, with a stronger, more earthy, herbal flavour. Research indicates that it has antibacterial, antiviral, antioxidant and antimicrobial properties, justifying its title as a 'superfood', and is beneficial in treating digestive disorders, sore throats and as a topical antiseptic.
Honey as a health food has been around throughout human history. 30% of ancient Sumerian prescriptions involved medicinal honey, while ancient Egyptians applied it to eye and skin infections. Manuka honey is very effective in the healing of burns, cuts and abrasions, and is also successful in treating topical skin conditions such as acne and venous ulcers.
Recent research also indicates that, owing to its high hydrogen peroxide content, Manuka honey is effective in fighting the methicillin-resistant Staphylococcus aureus (or MRSA) infection prevalent in hospitals.