Manuka honey is produced in Australia and New Zealand through the pollination of the Manuka shrub, scientifically referred to as Leptospermum scoparium, by bees. Manuka honey is distinguished from other honey varieties by virtue of its distinctive composition, specifically its elevated concentration of methylglyoxal (MGO), an element thought to be responsible for its antibacterial attributes.

Indigenous cultures have utilized Manuka honey for its medicinal properties for centuries, predominantly to treat digestive issues, soothe sore throats, and promote wound healing. The substance's antibacterial and anti-inflammatory characteristics have attracted interest in contemporary medicine, resulting in its incorporation into dietary supplements, hygiene products, and wound care.

The MGO content of manuka honey determines its grading; in general, greater MGO levels indicate enhanced potency and potential health advantages. In contrast to alternative honey varieties, its cost tends to be higher on account of its restricted geographic range and specialized manufacturing procedure.

Nevertheless, its alleged health advantages have contributed to its growing global popularity. .