Can You Use Manuka Honey Instead of Raw Honey?

January 13, 2026 •

4 min read

Manuka honey, unlike raw honey, contains a much higher concentration of the antibacterial compound methylglyoxal (MGO). This distinct chemical composition means that while you can use Manuka honey instead of raw honey, your substitution offers different levels of health benefits, flavor profiles, and cost implications.

Quick Summary

Manuka honey can be used as a substitute for raw honey, but it offers more potent antibacterial properties due to its high MGO content and different taste. Raw honey is a more affordable and widely available option for general wellness and culinary uses. Choosing depends on your specific needs, budget, and desired potency.

Key Points

Origin Matters: Manuka honey comes exclusively from the Manuka bush, giving it unique properties, while raw honey can come from any floral source.
MGO for Potency: Manuka honey contains a potent antibacterial compound called methylglyoxal (MGO) that raw honey lacks at comparable levels.
UMF Certification: Authentic Manuka honey carries a UMF (Unique Manuka Factor) rating, which indicates its potency and authenticity, whereas raw honey has no such standardized grading.
Medicinal vs. Culinary: Use Manuka for specific therapeutic needs like wound healing or infections; raw honey is best for general wellness and cooking.
Cost Difference: Manuka honey is significantly more expensive than raw honey due to its rarity and regulated quality.
Flavor Profile: Manuka has a stronger, more earthy and bitter taste, distinguishing it from the often milder, variable flavor of raw honey.
Not for Infants: Neither Manuka nor raw honey should be given to children under one year old due to the risk of botulism.

Manuka vs. Raw Honey: The Fundamental Differences

While both Manuka honey and raw honey are natural products from bees, their core differences stem from their source and chemical composition. Raw honey is simply unprocessed, unheated honey from various floral sources, retaining its natural enzymes and pollen. Manuka honey, on the other hand, comes specifically from the nectar of the Manuka bush native to New Zealand and Australia and is prized for its high concentration of methylglyoxal (MGO). This gives Manuka honey a significantly stronger, non-peroxide antibacterial activity, which is measured by a Unique Manuka Factor (UMF) rating.

The Role of Methylglyoxal (MGO) and UMF

The most critical differentiator is the presence and concentration of MGO in Manuka honey. Raw honey's antibacterial properties primarily come from hydrogen peroxide, a byproduct of the bee enzyme glucose oxidase. This is a general property of all honeys. Manuka, however, has a unique component that provides powerful antibacterial effects independent of hydrogen peroxide. This "non-peroxide activity" is due to its high MGO content, which is graded via the UMF system.

Low UMF (5+ to 10+): Good for daily wellness and general health.
Mid UMF (15+): Considered therapeutic grade, useful for immune support and minor ailments.
High UMF (20+ and higher): Has superior antibacterial properties for targeted medicinal use, such as wound healing.

Raw honey does not have an equivalent grading system and its antibacterial potency can vary widely depending on the floral source.

Taste, Texture, and Appearance

Besides their medicinal potency, the two honey types are distinguishable by their sensory qualities.

Manuka Honey: Typically has a stronger, more earthy, and slightly bitter flavor compared to most raw honeys. It is often darker and thicker, with a more viscous texture.
Raw Honey: Its flavor and color are highly dependent on the flowers the bees visited. It can range from mild and sweet to robust and floral. Raw honey is often cloudy or opaque due to the presence of pollen, beeswax, and propolis.

Culinary and Medicinal Applications

The choice between Manuka and raw honey often depends on the intended use. Their distinct properties make them suitable for different applications.

For culinary uses: Raw honey is the more versatile and cost-effective choice. Its milder flavor works well in teas, baked goods, dressings, and general sweetening. Using expensive, potent Manuka honey for cooking is often unnecessary, as heat can degrade its unique compounds.

For therapeutic and medicinal uses: This is where Manuka honey excels, especially at higher UMF grades. Medical-grade Manuka is used in clinical settings for wound and burn care due to its superior antibacterial and anti-inflammatory properties. It can also be beneficial for soothing sore throats, improving digestive issues, and supporting skin health. While raw honey also offers health benefits like antioxidants and soothing effects, its antibacterial activity is generally less potent and variable.

Comparison Table: Manuka Honey vs. Raw Honey


Feature	Manuka Honey	Raw Honey
Origin	Nectar of the Manuka bush (Leptospermum scoparium) in New Zealand and Australia.	Nectar from a variety of flowers, collected by bees from diverse regions.
Processing	Minimally processed to preserve beneficial compounds, but can be sold pasteurized.	Unheated, unpasteurized, and unfiltered, retaining natural nutrients.
Antibacterial Activity	High strength due to potent methylglyoxal (MGO) content.	Present, but generally lower and more variable, primarily due to hydrogen peroxide.
Rating System	Uses Unique Manuka Factor (UMF) to grade potency.	No standardized grading system based on potency; often judged by floral source.
Flavor	Distinctive, strong, earthy, and sometimes slightly bitter.	Varies widely depending on the floral source, from mild to robust.
Texture	Thicker and more viscous due to higher protein content.	Often creamier or more liquid, with potential crystallization.
Price	Significantly more expensive due to rarity and certification.	Generally more affordable and widely available.
Best For	Medicinal purposes (wound care, severe bacterial infections, digestion).	General health benefits, daily wellness, and culinary applications.

Making the Right Substitution Choice

Deciding whether you can use Manuka honey instead of raw honey depends entirely on your purpose and priorities. If you are baking, sweetening a drink, or looking for a natural, general wellness booster, raw honey is a perfectly suitable and more economical choice. Its antioxidants and enzymes offer valuable health benefits for everyday use. However, if your goal is targeted therapeutic use, such as treating a specific wound, burn, or persistent internal bacterial issue, Manuka honey, with a certified UMF rating, is the far superior choice. Its concentrated antibacterial properties are more potent and have been clinically studied for these specific applications. For maximum authenticity and effectiveness, ensure any Manuka honey you purchase carries the UMF trademark.

Conclusion

In summary, while you can technically substitute Manuka for raw honey, the two are not interchangeable in terms of therapeutic potency. Manuka honey, particularly with a high UMF rating, offers targeted medicinal benefits due to its unique MGO content, but comes with a higher price tag. Raw honey provides excellent general wellness benefits and culinary versatility at a more accessible cost. Your personal health goals and budget should guide your decision. For a deeper understanding of honey's medicinal history, consider exploring the research published by the National Institutes of Health.

Frequently Asked Questions

The main difference is the antibacterial potency. Manuka honey contains high levels of methylglyoxal (MGO), a potent antibacterial compound, which is responsible for its unique therapeutic properties. Raw honey's antibacterial effects are generally milder and come from hydrogen peroxide.

Not necessarily. Manuka honey refers to the floral source, while 'raw' refers to the processing method. Some Manuka is sold raw, meaning it is unpasteurized, but some varieties are processed. You can also find 'Raw Manuka' which combines both qualities.

While raw honey has some antibacterial properties, it is not recommended for serious wound healing. Medical-grade, sterile Manuka honey is specifically used in clinical settings for its superior and reliably potent antibacterial and healing properties.

UMF stands for Unique Manuka Factor and is a certification system that measures the purity, quality, and antibacterial strength of Manuka honey. The higher the UMF number, the greater the concentration of beneficial compounds like MGO.

Manuka honey is more expensive due to its rarity, as it comes from a specific tree in New Zealand and Australia, and the rigorous testing and certification process required to guarantee its potency. Counterfeit products are common, making certification essential.

For general, everyday use like sweetening food or drinks, raw honey is an excellent and more affordable choice. Save the more expensive Manuka honey for targeted medicinal applications where its superior potency is needed.

Honey should never be given to infants under one year of age, regardless of whether it is Manuka or raw, due to the risk of infant botulism. For children over one, both are generally safe.