Manuka Honey vs Raw Honey: What's the Difference and Which Should You Choose?

When you start shopping for better honey, two words come up again and again: Manuka and raw. They get used as if they are rivals. They are not. They describe two completely different things, and once you see the difference, choosing the right jar gets a lot easier.

Here is the short version: Manuka tells you where the honey comes from. Raw tells you how it has been handled. A honey can be one, the other, or both.

What is Manuka honey?

Manuka honey is made by bees that forage on the Manuka bush (Leptospermum scoparium), a wild shrub native to New Zealand. What sets it apart is a naturally occurring compound called methylglyoxal, or MGO, graded with a number on the jar (MGO 50+ through to MGO 1000+). The higher the number, the higher the concentration. There is a full explainer in what MGO means.

Every jar of Hilltop Manuka is 100% raw New Zealand honey, monofloral, and lab-tested twice for the MGO on the label.

What is raw honey?

Raw honey is honey that has had minimal processing after leaving the hive. It is typically lightly filtered, unpasteurised and never heated above hive temperature, which keeps its natural enzymes, pollens and character intact. Raw honey can come from almost any flower, from clover and wildflower to orchard blossom.

In other words, raw describes the method, not the flower. It is about keeping the honey as close to its natural state as possible.

The main difference, in one line

Manuka is defined by its nectar source. Raw is defined by its processing. That is why a honey can be:

• Raw and Manuka (minimally processed New Zealand Manuka)
• Raw but not Manuka (a raw British wildflower honey, say)
• Manuka but not especially raw (heat-treated for an easier pour)

Manuka vs raw honey, side by side

How they taste

Manuka is rich, earthy and robust, with a depth that lives up to its reputation. Raw honey is a moving target, in the best way: a raw wildflower might be light and floral, a darker honey almost malty. No two raw harvests taste quite alike.

Which is more expensive, and why

Manuka usually costs more. The Manuka bush only flowers for a few weeks a year, it grows in remote New Zealand country, and every genuine batch is lab-tested and certified. That limited supply and verification is reflected in the price. Raw honey, from a wider range of flowers and regions, is generally the more everyday buy.

Which should you choose?

Choose Manuka if you want certified MGO strength, a distinctive earthy flavour, and full New Zealand traceability. Start with Rich MGO 250+ for a daily jar, or browse the whole Manuka range.

Choose a raw or everyday honey if you want brilliant flavour for toast, baking and drinks at a friendlier price. Have a look through the full Hilltop honey range.

Plenty of honeyheads keep both: an everyday honey for the kitchen, and a jar of Manuka for a daily teaspoon. There is no wrong answer, only the one that suits how you eat.

Shop Manuka →

Frequently asked questions

Is Manuka honey the same as raw honey?

No. Manuka refers to the nectar source (the Manuka bush in New Zealand), while raw refers to minimal processing. A honey can be both, either, or neither.

Is all Manuka honey raw?

Not necessarily. Some Manuka is raw and minimally processed, while other Manuka is filtered or heat-treated. Hilltop Manuka is raw, never heated above hive temperature.

Is raw honey healthier than Manuka?

Neither is universally healthier. They are different honeys with different characteristics, and the best one depends on how you want to use it.

Why is Manuka more expensive than raw honey?

A short flowering season, remote New Zealand sourcing, limited supply and independent MGO testing all add to the cost of genuine Manuka.

Can I use them the same way?

Mostly, yes, on toast, in yoghurt or stirred into warm drinks. Many people save higher-grade Manuka for a daily teaspoon and use everyday honey for cooking and baking.