Johann Forster initially described Leptospermums in his 1776 study CharacteresGenerum Plantarum. Native to Australia, many endemic species of the Manuka plant are found nowhere else in the world. They evolved over millions of years and are very tolerant to drought and fire, which makes them admirably adapted to the Australian climate. Manuka is a short, hardy shrub with dense foliage and tapering, elongated leaves with a sharp pointed tip. Its stellate flower is formed of five rounded petals surrounding an exposed cupola with protruding stamens.

Manuka honey is produced by bees from the nectar of Leptospermum trees. Manuka Honey is world renowned for its unique characteristics. Manuka honey is native to Australia and New Zealand. Scientific research has discovered that naturally occurring methylglyoxal (MGO) is a key compound in Manuka Honey that makes it so different from other kinds of honey. Manuka honey is the first honey to be so extensively researched and recognised for its remarkable qualities.

There are many rating systems used to describe the unique antimicrobial activity of manuka honey. MGO stand for Methylglyoxal, UMF stand for unique manuka factor and NPA stand for non-peroxide activity. MGO rating system is used by Australian producers and UMF and NPA used by New Zeeland. The MGO and UMF grading systems are the oldest, most well established, and widely recognised grading systems of Manuka Honey in the world. In MGO rating systemstrength is easily measured analytically, and levels can be accurately quantified in milligrams per kilograms.The highest rating indicated the higher antibacterial activity level in the honey. The approximate relationship between the MGO concentration and the NPA/UMF® antibacterial strength rating of Manuka honey is demonstrated in the table below.

When it comes to superfoods, raw honey is associated with health benefits. Manuka is not a raw honey, but it is specialized. It is antibacterial and bacterial resistant. This means that bacteria should not be able to build up a tolerance to its antibacterial effects.Manuka honey is said to be effective for treating everything from a sore throat to clearing up blemishes on your skin.Other purported benefits of honey include:

• Boosting the immune system
• Resistance for cough & cold
• Helping heal cuts and scrapes
• Easing stomach aches
• Clearing infections
• Improving digestion
• Providing energy

Manuka honey's healing properties make it a great all-round wonder food. 'It has anti-viral, anti-microbial and anti-bacterial properties. It can be used to boost the immune system to help fight off illness, and to improve skin conditions.

Austra Manuka Honey and other honey products are tested by third party accredited laboratories. These independent third-party reports ensure the purity, MGO rating, quality, and food safety.

Health certificate issued by government of Australia ensures that Austra honey is safe and free of pesticides, antibiotics, and heavy metals.

Though there is significant research into the antimicrobial properties of Manuka honey, we are unable to provide dosage advice for Manuka as each individual health case is different, we recommend you consult with a qualified health professional (e.g. pharmacist, naturopath, nutritionist, general practitioner) for specific advice relating to your health.

To reap the digestive benefits of Manuka honey, you should eat 1 to 2 tablespoons of it each day. You can eat it straight or add it to your food. If you would like to work Manuka honey into your meal plan, consider spreading it onto a slice of whole-grain toast or adding it to yogurt. Tea drinkers can also add a spoonful to their morning cup.

We recommend seeking the advice of your healthcare professional prior to using while pregnant or breastfeeding.

Our honey is classified as unpasteurized, honey is naturally antibacterial due to its pH, it does not require pasteurisation.

No, Austra honey does not contain added sugars, such as cane sugar, rice syrup, sugar beet syrup, corn syrup or any other sweetening additives.

It is recommended that you avoid giving honey to infants under 12 months of age because a risk of contracting infant botulism does exist. It is best to seek a physician’s advice if you have any concerns.

Candying or crystallisation is natural in honey. The natural sugars in honey can form a structural lattice, which changes the liquid to a semi-solid state. If you want to reverse the candying process, place the honey jar pack in hot water for a while.

It is individualistic in flavour, colour, and thickness. It depends on the type of tree the bees gather the nectar from. Every different species of tree will produce nectar with different characteristics to another species.

Studies have indicated that the activity of Australian honey can remain unchanged over several years. However, we recommend using honey within 36 months and storing honey properly below 25°C in a cool, dry place.