Can Mānuka Honey Be Heated? (2026)
Information in this article shouldn't be considered medical advice. If you are considering taking manuka honey, propolis, royal jelly or bee pollen for their health benefits and are currently taking medication, please consult your doctor first.
What Happens When Honey Is Heated?
Honey is a naturally complex food made up of sugars, water, enzymes, organic acids, aromatic compounds, and many other naturally occurring substances. When heated, these components do not all react in the same way.
The first change most people notice is that honey becomes thinner and easier to pour. This is simply because warmth reduces its viscosity.
As temperatures rise further or exposure becomes prolonged, some heat-sensitive compounds begin to change. Enzymes gradually lose activity, while delicate flavour and aroma compounds may diminish over time. Colour can also change with heating the Honey, giving a darker, amber appearance.
These changes happen gradually rather than at a single temperature. Both temperature and duration of heating influence the final result.
Importantly, heating honey does not make it unsafe to eat. The main effects relate to its natural composition and flavour rather than its safety.
Are the Enzymes Affected?
Yes. Like all honey, Mānuka honey naturally contains enzymes introduced by bees during the production of honey.
Enzymes are proteins, and proteins are naturally sensitive to heat. As temperature and exposure time increase, these enzymes gradually lose activity. This process is commonly measured in laboratories as an indicator of freshness and how gently the honey has been handled during processing.
While enzyme activity decreases with heating, this does not affect whether the honey is genuinely Mānuka honey. It simply reflects changes that naturally occur when honey is exposed to heat over time.
Some of the micro Nutrients ( e.g. Vitamins B5, B2,B3 & B6 ) present in Honey are temperature sensitive (especially B5 & Riboflavin) and are reduced significantly when heated above 60C for extended time.
Does Heating Affect UMF™ or MGO?
This is where many people become confused.
The UMF™ grading system and MGO rating are based on laboratory testing performed before the honey is sold. These results describe the honey at the time it was tested.
Heating the honey at home does not change that original test result or invalidate its certification.
One reason is that methylglyoxal (MGO), one of the key compounds measured in Mānuka honey, is considerably more heat-stable than naturally occurring enzymes. Gentle warming does not rapidly reduce MGO in the same way that it can reduce enzyme activity.
Likewise, the scientific markers used to verify genuine New Zealand Mānuka honey relate to its botanical origin. Normal household warming does not alter the fact that the honey comes from the Mānuka plant.
Is It Safe to Add Mānuka Honey to Tea?
Yes. Adding Mānuka honey to a warm cup of tea is perfectly acceptable.
The exact effect depends on the temperature of the drink. Warm tea is unlikely to produce the same changes as prolonged boiling or baking because the honey is exposed to elevated temperatures for only a short period.
If your goal is simply to enjoy Mānuka honey as part of a warm drink, there is little reason for concern. If you wish to preserve as much of its naturally occurring enzyme activity and delicate flavour as possible, allowing boiling water to cool slightly before adding the honey will reduce heat exposure.
Can You Bake or Cook with Mānuka Honey?
Absolutely.
Mānuka honey can be used in baking, marinades, sauces, and many other recipes. Like any honey, however, prolonged cooking temperatures will reduce enzyme activity and alter some of its natural aromatic compounds.
Many people choose to use lower-grade Mānuka honey for cooking while reserving higher UMF™ grades for eating straight from the spoon or drizzling over food, but this is simply a matter of personal preference.
Honey will retain flavour, sweetness and some micronutrients (e.g. minerals & some antioxidants), however, some of the antimicrobial properties will reduce. As such, we advise to utilize lower UMF grade Honey in bakery applications.
What's the Best Way to Warm Mānuka Honey?
If your honey has crystallised or become thick, gentle warming is usually all that's needed.
A simple method is to place the sealed jar in warm water until the honey softens naturally. Temperatures similar to warm tap water are generally sufficient to improve its consistency without unnecessarily exposing it to high heat.
Avoid prolonged direct heating wherever possible, as slow, gentle warming is more effective at preserving the honey's natural characteristics.
Does Heating Mean Honey Is No Longer "Raw"?
Not necessarily.
The word "raw" is widely used to describe honey that has undergone minimal processing, but it is not a universally regulated classification.
Many producers gently warm honey during extraction or packing to improve its flow. Whether this honey is still described as "raw" depends on the producer's own definition and local market expectations, as there is no single internationally accepted temperature at which honey ceases to be considered raw.
For this reason, "raw" should be viewed as a description of processing rather than a measure of authenticity or quality.
Commercially processed honey is where honey has been Pasteurised (approximately 78°C/6 mins) which is used for some honey types where the focus is to delay crystallisation during extended storage. This treatment causes a significant and quick reduction of natural enzymes present in the Honey. Manuka South Manuka Honey products are NOT commercially processed for this reason. Instead a craft process is applied to avoid heating temperatures and maintain the goodness within the product. Hence the descriptor of "raw" is applied to all Manuka South Honey.
