Jul 15, 2025

Jarrah vs. Manuka Honey: Which is Better?

Introduction

Manuka might be the golden child of the honey world. But there’s a lesser-known powerhouse buzzing in from Western Australia: Jarrah honey. Both deliver serious health benefits, but they’re not created equal. Here’s the honest breakdown.

What is Jarrah Honey?

Bees collect nectar from Jarrah trees in Western Australia to produce Jarrah honey. They call these trees Eucalyptus marginata. This honey is rich in hydrogen peroxide. This gives it strong antimicrobial and antifungal properties. It’s low GI, high purity, and tastes like liquid caramel, not cough syrup. Sweet.

And because it’s from WA? It stays raw. Western Australia's strict biosecurity laws let our honey avoid pasteurisation and heat treatment. This sets it apart from many honeys from overseas or the eastern states. We jar it straight from the hive. It’s unprocessed and unfiltered. This way, we keep all the natural enzymes, antioxidants, and antimicrobial compounds intact. The way we found them.

What is Manuka Honey?

Manuka honey is the international poster child. Harvested from New Zealand’s Manuka bush (Leptospermum scoparium). It packs strong antibacterial power, thanks to its MGO (methylglyoxal) content. It’s famous. It’s effective. It’s also pretty damn medicinal on the palate.

TA vs. UMF: What’s the Deal?

TA (Total Activity): Aussie rating system measuring total antimicrobial strength. Both the peroxide-driven and non-peroxide compounds. TA45+? You’re looking at elite-level potency.
UMF (Unique Manuka Factor): NZ’s system, laser-focused on MGO. Most Manuka honey maxes out between UMF 20 and 25. UMF 35? Unicorn-level rare.

Translation: TA and UMF both measure kill power, but they count different weapons.

Antibacterial Strength: Who’s the Heavyweight?

Jarrah Honey (TA45+): Dual-mode attack. Natural hydrogen peroxide + phenolic compounds = serious bacteria and fungus takedown. Lab studies back it: Jarrah stops fungi where Manuka doesn't (Pathogens, 2021).
Manuka Honey (UMF-rated): Straight-shooting MGO antibacterial action. Tough on bacteria, limited antifungal kick.

In plain speak: TA45+ Jarrah is as good as or better than top-grade Manuka (UMF 20–25). It also has extra antifungal strength.

Antioxidants: Jarrah's Secret Weapon

Jarrah doesn’t only fight germs. It’s loaded with antioxidants, up to 3x more than Manuka (Czech J. Food Sci., 2013). Think immune support, gut health, and skin repair in every spoonful. And yep, those antioxidants hold up fine in your morning brew.

Taste, Glycaemic Index & Everyday Use

Taste: Jarrah's smooth, caramel, no weird aftertaste. Manuka? Think antiseptic cough syrup.
GI: Jarrah's lower GI (~42), which means less sugar spike. Manuka sits higher (~54).
How to use it: Spoon it. Stir it. Drizzle it. Everyday fuel for your body, not only for your medicine cabinet.

Why Haven't You Heard of Jarrah? (Until Now)

Manuka blew up globally, thanks to clever Kiwi marketing. Meanwhile, Jarrah stayed Australia’s best-kept secret. Until now. At Pheed, we’re putting this raw, Aussie super-honey where it belongs: front and centre.

Jarrah vs. Manuka: The Verdict

Both honeys hit hard. Do you want more benefits? Like antibacterial and antifungal effects, plus extra antioxidants and delicious honey? Jarrah wins.
And it's 100% Australian.

Does Heat Kill Honey Benefits?

Short answer? No, not if you treat it right. Here’s the science-backed rundown:

Antioxidants survive up to 95°C (Czech J. Food Sci., 2013).
Peroxide-based antimicrobial power drops with prolonged high heat (Frontiers in Microbiology, 2012). So avoid boiling.
Enzymes break down above 60°C (Food Chemistry, 2007) but they’re just one piece of the puzzle. Your Jarrah still packs a punch.

Our advice: Keep it raw where you can. Stir it into warm (not boiling) tea. Drizzle it onto food post-cook. Don’t overthink it, just don’t boil it.

And remember, being from WA, Pheed honey is in its natural raw state. No heating. No filtration.