© 2019 by hinakurahoney

FAQ

Q:Where is Hinkaura?

A:Hinakura is a farming district east of Martinborough, Wairarapa, New Zealand.

 

Q:What is manuka honey?

A:Manuka honey is a type of honey native to New Zealand. It is produced by bee's who

pollinate the flower Leptospermum scoparium, commonly known as the manuka bush.

 

Q:What is MGO?

A:"Methlyglyoxal" is the active ingredient in manuka honey and what is most likely to be responsible for it's antibacterial effects. The higher the MGO, the higher the activity and benefits. MGO+250 is equivalent to UMF 10+

 

Q:Why is manuka honey special?

A;Manuka honey's antibacterial properties are what set it apart from traditional honey.

Aswell as having antiviral, anti-inflammatory and antioxidant benefits.

It has been and still is used for wound healing, soothing sore throats and improving digestive issues among other health issues.

 

Q: Why does honey crystallise? And how can I get rid of the crystals and make it runny again?

A: Honey naturally crystallises and the process is uncontrolled due to the overabundance of sugars, it is a mix of over 70% fructose and glucose sugars and less than 20% water.When the fructose separates from water crystals are formed.

Manuka honey forms larges crystals and is creamed to a fine consistency to slow the crystallisation process down and to please cunsumer's palates.

 

 

To return honey to a liquid state, the honey needs to be heated gently. Popping the jar into a warm oven is a good option.

Refrigerating honey will accelerate the crystallisation process.