The honey is manuka. It's supposed to be "healthier" because of high levels of methylglyoxal, which is the antibacterial component. This honey is expensive and I would say a waste of money to use in a beer. The extra "stuff" that manuka honey is supposed to give you won't change a thing about your beer.
When using honey in a beer, I try to follow the color. For lighter beers I'll use a clover or orange blossom honey. For darker beers I'll go with a wildflower or buckwheat (if that's your thing, definitely taste some first
). These are pretty easy to find and order online if you don't know of a local resource. I've never had a problem adding raw honey without pasteurizing it.
How I normally add honey is to siphon off a small part of the batch. I usually go with about 1/2 gallon. Put it on the stove an heat it slightly. This is just so the honey will dissolve easily. Then slowly and gently stir in the honey until it is all dissolved. Cool down the beer and then add it back to the batch. This can also be done with a little water if you're more comfortable with that. You can then give the whole batch a couple slow stirs to make sure things are spread around. Keep in mind that the honey is very fermentable, so your fermentation will pick back up again for a little bit.