Manuka honey is believed to contain an antibacterial substance called unique manuka factor (UMF). The honey is tested in laboratories to determine its UMF rating. A UMF rating of 10 is the minimum recognised for having beneficial properties. Manuka Honey with a rating of 16 and over is said to have a high level of antibacterial strength.
Comb Honey
This is honey presented in its original beeswax comb. Honey is stored in the comb cells and the comb may be eaten. Beeswax is secreted from the abdominal glands of worker bees and the comb, when eaten, has a slightly chewy texture that is almost like gum.
Raw Honey
This refers to unprocessed honey as it exists in the beehive. It is extracted straight from the comb, without any heating or filtering to retain all the live enzymes, pollen grains, beeswax and propolis, a sticky substance produced by bees from resins and tree saps that is used to mend cracks in the hive.
Creamed Honey
While all honey will crystallise with time, creamed honey is intentionally crystallised so it becomes smooth and creamy. Because of its marshmallow cream-like consistency, it is used as a spread and unlike normal liquid honey, will not turn bread soggy.
Monofloral Honey
This refers to honey made from nectar that comes from a single type of flower. In addition to the flavour of the honey, it will express the secondary flavour characteristics of the flower. Rambutan honey, for example, is said to have a fruity nose and bright flavours of sweet citrus.
