Manuka Honey 16+


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Our Manuka Honey UMF 16+ has been imported from New Zealand since 1994, and is truly tested and certified in NZ Labs. By purchasing your Manuka Honey (Regular and Active) from Manuka Honey USA, you know that you are in good hands with our firm, and that you can recommend us to your family and friends.

INCI: Manuka Honey
Purity: 100%
Physical Form: Brown, Thick Liquid
Melting Point: N/A
Applications: Topical
Usage Rate: Up to the Discretion of the Formulator
Solubility: Hot Water

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Shelf Life and Storage Information for Products and Ingredients

Finished products generally don't need to be refrigerated as they are preserved, but you can refrigerate them to extend shelf life. Shelf life is 9 - 12 months

Sample sizes do have a shorter shelf life (generally 3-6 months and items in jars can dry up quicker than this if the lid is not tightened well enough (except our vitamin C serums - use within 90 days).

Please try to keep out of high humidity or heat if possible! Store out of direct light and in dark cabinet if possible also!

Exfoliating Acid products will last 1 year.

The only thing we don't suggest refrigerating is the mandelic or salicylic acid serums as those can crystallize in the refrigerator and not go back to their normal state even if you warm them up.

Additional Items Requiring Refrigeration

Hydrosols - Take out 1/2 oz to 1 oz in a separate spray bottle from your original container and keep the larger bottle in the refrigerator!

Carrier Oils - Generally you can refrigerate ALL carrier oils, they will solidify in some cases. This is FINE all you have to do is take it out warm it up at room temp and it will be liquid again!
There are some oils that have a super long shelf life like coconut oil for instance! That does not need to be refrigerated, but it cannot hurt it either!

Essential Oils - Essential oils are best stored in a cool dark place.

Co2 Oils - These should always be refrigerated.

Butters - We suggest refrigerating our skincare butters. You can take out what you need and keep the rest in the fridge.

Essential oils - These can be refrigerated to increase their shelf life!

Clays - Keep in a dry, dark place (shelf life is at least 2 years)

Herbs - (whole or ground) These should last a good year at least - Keep in a dark, cool and dry location.

Herbal Extracts - [powder] Keep these also in a dark, DRY place. You can keep in the fridge, but make sure the seal is on very tight so you don't get moisture in. [1 year at least].

Herbal Extracts - [liquid] These can be kept in the refrigerator (or a dark DRY place] [3 years at least]

Other Various Raw Ingredients - i.e. Sodium PCA, Honeyquat, Iat Beta Glucan etc will all have a different shelf life (we are working on adding this to the ingredient pages.

Regular Manuka Honey and Active Manuka Honey, are both collected from the flower of the Manuka Bush (leptospermum scoparium) in New Zealand, and are sold in the US. Active Manuka Honey is collected in an area in New Zealand, where the Manuka Bush is highly concentrated, therefore producing a higher UMF Rating. Dr. Molan has been researching Manuka Honey for 25+ years at the Waikato University in New Zealand, and has developed and refined testing methods, in order to classify various strengths of Manuka Honey. Regular Manuka Honey also has “UMF Activity”, but less then 10, therefore it is not mentioned on the label. Regular Manuka Honey is used for tea, toast, cooking baking, BBQ Sauces, or for a mild sore throat. 
UMF stands for 'Unique Manuka Factor' - the factor responsible to help destroy harmful bacteria naturally. 
Store Honey at room temperature in kitchen cabinet. Honey is the ONLY food that has NO “expiration date” 

To measure honey for a recipe, simply spray measuring cup with vegetable oil first, then pour honey into the measuring cup. You'll be surprised how EASY honey will release out of the measuring cup! 

5. INFANT BOTULISM: Pediatricians agree that honey should NOT be fed to infants and babies under the age of 1 1/2 years, (18 months and younger, NO Honey!), because of the possibility that Clostridium Botulinum spores (the cause of infant botulism), could be present in honey. Spores of this bacteria do not germinate in the acidic adult digestive system, but may grow in the gut of infants, because they do not have a well-developed intestinal system yet. Cases of infant botulism are rare, and spores of the disease are present also in soil and a range of common foods, especially raw foods!
It is imperative that “pasteurized” honey NOT be given to children 1 1/2 years and younger. Pasteurized Honey is a known source of bacterial spores that produce a toxin, which can cause infant botulism. It is rare, but this serious form of food poisoning will affect the nervous system of babies and can result in death! Babies ages 18 months and OLDER, can consume some honey, just make sure that the honey is pure, raw, natural and UN-Pasteurized, meaning, the enzymes are alive and well to help destroy harmful bacteria. 
The New Zealand Harold (newspaper) announced that this year’s crop of Active Manuka Honey volume in down by 70%, due to a very wet, cold and windy season. During such condition’s bees will NOT fly and collect honey! In addition the world’s demand for this product is soaring. 

7. WARNING: "FAKE" MANUKA HONEY on the rise... You are probably wandering: “What is FAKE Manuka Honey”? 
It is bad enough to know, that there are companies out there now, that are filling “Regular Manuka Honey” into a jar and slap a label “Active Manuka Honey” on it, as well as miss-using Trademarks. However, some companies are now “producing” a FAKE manuka honey! This could be for example, having a basic “sugar syrup” in place, add some brown color, add a thickening agent and some other “flavors”, in an attempt to imitate the flavor of “manuka honey”!