Mānuka vs Other New Zealand Native Honeys

New Zealand produces some of the world’s most distinctive honeys. From rich rewarewa to delicate kānuka and coastal pōhutukawa, our native flora creates a remarkable range of flavours and textures.

But one variety consistently stands apart: mānuka.

So how does mānuka compare to other NZ native honeys? And what truly makes it unique?

At M&H Manuka Honey, we believe the answer lies in science, chemistry, environment, and traceability, not marketing hype.

The Diversity of NZ Native Honeys

New Zealand’s isolated ecosystem has produced several monofloral honeys, each derived predominantly from a single native plant species.

Some well-known examples include:

• Kānuka honey from the kānuka tree
• Rewarewa honey from the New Zealand honeysuckle
• Pōhutukawa honey from the iconic coastal “Christmas tree”

Each offers something special. Rewarewa is often dark and malty. Pōhutukawa can be lighter and more aromatic. Kānuka is often compared to mānuka due to botanical similarity.

However, flavour alone does not define uniqueness.

What Makes Mānuka Honey Different?

The defining difference between mānuka and other NZ native honeys lies in its chemical profile.

Mānuka honey contains naturally occurring compounds that are rarely found in other honeys in meaningful concentrations. The most notable of these is methylglyoxal, commonly referred to as MGO.

It is this compound that has drawn international scientific attention and led to strict grading systems to verify authenticity and potency.

New Zealand’s Ministry for Primary Industries has even developed a scientific definition for mānuka honey, requiring specific chemical markers to be present before it can be exported as genuine product.
You can learn more about these standards at the Ministry for Primary Industries website. 

Other native honeys do not undergo the same level of regulatory scrutiny because they do not carry the same distinct chemical markers.

Mānuka vs Kānuka: Close Relatives, Different Profiles

Kānuka and mānuka trees are botanically related and can grow in similar environments. Because of this, the two honeys are sometimes confused.

However, laboratory testing shows that mānuka honey consistently contains higher measurable levels of MGO. Kānuka honey has its own beneficial properties, but its chemical composition differs significantly.

For consumers seeking specifically graded and scientifically defined honey, mānuka remains in a category of its own.

Flavour Is Only Part of the Story

Some people prefer the lighter taste of pōhutukawa or the caramel notes of rewarewa. Taste is subjective.

Mānuka honey is often described as earthy, herbaceous, and slightly mineral. Premium Mānuka honey delivers a deep, robust sweetness, often featuring rich notes of molasses, toffee, and caramelised sugar. It feels incredibly smooth on the tongue, creating a decadent, indulgent, and lingering mouthfeel that is both comforting and satisfying. Its bold profile reflects the rugged landscapes where mānuka shrubs thrive.

However, what makes mānuka unique is not simply flavour. It is the combination of:

• Distinct chemical markers
• Scientific validation
• Strict export definition
• Global recognition
• Limited flowering window

No other NZ native honey currently operates under the same framework.

Scarcity and Seasonality

Another factor that sets mānuka apart is its short flowering cycle. The mānuka tree blooms for only a few weeks each year. Weather conditions during this period directly influence nectar production and hive yields.

By contrast, some other native plants may flower more predictably or across longer windows.

This seasonality contributes to natural supply variation. Genuine mānuka honey cannot be mass-produced on demand. It is shaped by climate and timing.

That rarity adds to its global value.

International Demand and Reputation

While rewarewa, kānuka, and pōhutukawa honeys are appreciated domestically, it is New Zealand mānuka honey that has achieved sustained international demand.

Why?

Because it is measurable, traceable, and scientifically defined.

Global consumers often seek assurance. Mānuka honey’s grading systems and chemical testing provide that clarity. Other monofloral honeys, though delicious, do not currently carry the same internationally recognised testing frameworks.

This has positioned mānuka as New Zealand’s flagship honey export.

Are Other NZ Native Honeys “Just as Good”?

The answer depends on what you are looking for.

If flavour variety is your priority, New Zealand offers exceptional diversity.

If you are also looking for scientifically defined compounds, strict regulatory backing, and internationally recognised grading, mānuka stands apart.

At M&H Manuka Honey, we respect the value of all native honeys. But we focus on mānuka because it represents the highest level of chemical distinctiveness and global recognition among New Zealand’s monofloral varieties.

Discover Authentic Mānuka

If you are looking for genuine, tested New Zealand mānuka honey, explore the M&H Manuka Honey range here:

You may also enjoy reading What is Manuka Honey?