New Zealand honey comes in various types. Perfect climate means happy bees, and great honey.
The two most popular are clover honey and manuka honey.
Clover honey is New Zealand's
most common honey. Primarily produced in the South Island regions of
Canterbury, Southland and Otago, clover honey offers a delicate flavour
and light colour. Available in both liquid and creamed forms, it is
popularly used as a sweetener, as an addative when baking, and as a
spread, and is wonderful on a piece of freshly cooked toast (very
Manuka honey is made from nectar of the Manuka bush (which is also known as the "Tea Tree"). Said to have anti-bacterial benefits, Manuka honey is much darker in appearance than Clover honey. Some forms of Manuka honey contain a strong antibacterial compound known as unique manuka factor (UMF).
The UMF scale was developed by scientists from the Honey Research Unit
at the University of Waikato. The UMF letters are followed by a number,
indicating the UMF strength of the honey. UMF labelling indicates that
the honey has the special UMF antibacterial benefits as stated on the
UMF Manuka honey is claimed to assist with ailments such as ulcers (peptic and skin), sore throats, reflux, and to dress wounds.
Of course, Manuka honey also tastes good, and can be used as a spread and in cooking.