Australian Manuka Honey

When you buy Manuka honey, you'll see a number on the jar, most commonly an MGO rating.

MGO stands for Methylglyoxal. This is the naturally occurring chemical compound responsible for Manuka honey's unique, high-strength antibacterial and antimicrobial properties. It's the "active ingredient" that sets Manuka apart from all other honeys.

While other brands may use vague terms like "Active" or "BioActive," the MGO rating is a simple, scientific, and measurable number. It is tested in a lab and measured in mg/kg.

• A jar of MGO 100+ Manuka honey is certified to contain at least 100mg of methylglyoxal per kg.
• A jar of MGO 900+ is certified to contain at least 900mg/kg.

Put simply: the higher the MGO number, the more potent and active the honey. At Simply Honey, we believe in this transparency. Every batch of our Manuka is independently tested and certified, so you know exactly what you're buying.

For years, the market has been dominated by New Zealand brands. But here's the secret: the Manuka plant (Leptospermum) is native to both Australia and New Zealand.

In fact, Australia is home to over 80 different Leptospermum species, far more than New Zealand's one. This incredible biodiversity allows our bees to produce some of the most potent, high-MGO Manuka honey in the world.

When you choose Simply Honey, you're not just getting a world-class product; you're supporting a 100% Australian, family-owned and operated business. We control the entire process, from our own apiaries in pristine bushland to the jar in your hand. This "hive-to-home" traceability guarantees a level of purity and quality that imported or re-packaged brands simply cannot match.

Which MGO grade is right for you? It all depends on your wellness goals.

• MGO 30+ (Daily Wellness): This is your perfect "daily driver." It's ideal for the whole family to enjoy as a natural sweetener in warm (not boiling) tea, mixed into smoothies, or drizzled over yogurt and oats. It's a fantastic way to introduce the benefits of Manuka into your daily ritual.
• MGO 100+ (Daily Support): This is our most popular all-rounder. It's a significant step-up in potency, perfect for those seeking proactive, daily support for their immune system and digestive wellbeing.
• MGO 500+ (High Strength): This is where our therapeutic-grade honey begins. This strength is sought after for more targeted, active support. Many of our customers use it to soothe sore throats, aid digestive issues, or for advanced skin-healing applications.
• MGO 900+ (Maximum Strength): This is our most potent and powerful Manuka honey. It is a rare, premium-grade honey valued by those seeking the highest level of therapeutic support for persistent conditions or advanced wound care.

Both are genuine, as the Leptospermum (Manuka) plant is native to both countries. The key difference is the plant diversity—Australia has over 80 species of Manuka, while New Zealand has one. The most important factor for quality is the MGO rating, which is a scientific measure of potency. We are proud to provide 100% Australian Manuka honey that is independently tested to meet world-class MGO standards.

For maximum benefit, take 1 teaspoon straight from the spoon daily. You can also mix it into warm (not boiling) drinks, add to smoothies, or drizzle over yogurt or oats. For topical use (like on skin), apply a small amount directly to the desired area.

Genuine Manuka honey is one of the rarest honeys in the world. The Manuka flower only blooms for a very short 2-6 week period each year in remote, wild-growing areas. This short harvest window, combined with the high costs of independent laboratory testing and MGO certification for every batch, makes it a highly sought-after and premium superfood.

You can, but to preserve the maximum natural benefits, we recommend letting your drink cool to a warm (not boiling) temperature before stirring it in. Extremely high heat can degrade the delicate enzymes and unique compounds, including MGO.

When stored properly in a cool, dark place, Manuka honey does not expire. It's a natural preservative. If your honey crystallises (becomes solid), this is a completely natural process and a sign that your honey is raw and unprocessed! It has not gone bad. To return it to a liquid state, simply place the jar in a bowl of warm (not hot) water and stir gently.

No. This is one of the biggest misconceptions about Manuka honey. The Manuka plant (Leptospermum species) is native to Australia, and Australia is home to 84 out of the 87 known Leptospermum species worldwide. New Zealand’s Manuka plant is believed to have originated from Australian seeds that crossed the Tasman Sea millions of years ago. Bees were also introduced to Australia nearly two decades before New Zealand, meaning Australia was producing Manuka honey first.

Manuka honey comes from the nectar of specific species within the Leptospermum genus, commonly called Manuka. These are hardy shrubs with white or pink flowers that have evolved in Australia over around 23 million years. In Australia, there are about 80 different Leptospermum species; in New Zealand, the only species is Leptospermum scoparium.

Manuka honey contains naturally occurring compounds in much higher concentrations than regular honey, including:

Methylglyoxal (MGO) – contributes to its antibacterial properties.

Dihydroxyacetone (DHA) – present in the flower nectar and converts to MGO over time.

Leptosperin – a marker used to confirm authenticity and linked to potential health benefits.

Both Australian and New Zealand Manuka honeys come from Leptospermum plants and can have strong bioactive properties.

However:

Australia has far greater Manuka plant diversity (about 80 species versus New Zealand’s primary single species).

Recent university research (e.g., from the University of the Sunshine Coast) has shown that leptosperin levels in Australian Manuka honey can be up to nearly three times higher than those found in New Zealand Manuka honey.
This suggests very strong authenticity markers and potential health-related activity in Australian Manuka honey.

The MGO number indicates how much methylglyoxal is present in the honey, measured in milligrams per kilogram (mg/kg).

For example:

MGO 30+ – at least 30 mg of MGO per kg of honey.
MGO 100+ – at least 100 mg/kg
MGO 500+ – at least 500 mg/kg
MGO 900+ – at least 900 mg/kg (very high strength)

Higher MGO means stronger antibacterial activity and usually a higher price. Each batch of our Manuka honey is independently laboratory tested so that the MGO rating on the label matches what’s actually in the jar.

Look for the following:
Transparent labelling –Look for clear “100% Australian Manuka Honey” labelling, verified MGO ratings, and independent test information when choosing your Manuka.
If a product claims to be Manuka honey but doesn’t provide MGO testing or credible certification, it’s wise to be cautious.

This is a great question. Manuka is a common name for plants of the Leptospermum genus. As happens with many names, they can be adopted across many languages.

This is exactly what has happened with Manuka. It’s origins are clearly Māori. It was adopted as a common name for Leptospermum Scoparium. L. Scoparium is native to Australia and New Zealand.

Europeans from both countries started using the same common name for the plant. Honey varieties generally take their name from the common name of the plant.

Yellow Box, Ironbark and Leatherwood honey are a few common examples. This is also exactly what has happened with Manuka Honey. These days when people think of Manuka honey they are generally referring to honey from plants of the Leptospermum genus which possess MGO (methylglyoxal) levels in excess of 82. It is this elevated level of MGO which gives Manuka honey its unique healing properties.

Interestingly, the first recorded evidence of the name Manuka being used to describe leptospermum plants appears in a Tasmanian Government House of Assembly report in 1882. This is in Tasmania, Australia, not New Zealand. Shortly after, 1884 Tasmanian maps refer to areas of “low Manuka and Tea Tree scrub”, and the Launceston Examiner newspaper in 1884–1885 also describes Tasmanian landscapes of “manuka” plants