Syrup
Manuka
S tier
Manuka is honey from Leptospermum scoparium, mainly New Zealand, thick, dark-cream, and medicinal-herbal rather than floral-pretty. Methylglyoxal and related markers are how serious jars are graded; a high number is not a licence to cook it into a cake. Flavour is damp earth, tea-tree, and toffee. Eat it off a spoon or in yogurt. Heat wastes the premium and dulls the herb. Fake manuka is a real market problem—buy graded, origin-stated honey. It is not a clover substitute in a marinade.
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Characteristics
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History
New Zealand research singled out manuka honey for unusual non-peroxide activity.
UMF and later MGO grading turned manuka into a specified export product.
Global demand and fraud forced tighter origin and grade rules.
Graded manuka remained a tasting and wellness jar, not a baking honey.