Is Jarrah Honey Better Than Manuka? Let’s Compare Both!

Have you ever wondered which honey deserves a spot in your pantry: Jarrah or Manuka? If you’re after a healing honey with real punch, this comparison will clear up the confusion.

Both Jarrah and Manuka are famous for their health benefits and antibacterial strength, but they come from different plants and have distinct properties. It can be tough to decide which is better, especially if you’re dealing with wounds, a sore throat, or just want a lower-GI sweetener.

Here’s your guide to explore the real difference between Jarrah and Manuka Honey. We’ll discuss their origins, taste, science-backed benefits and all to help you pick the perfect honey for your needs.

Let’s break down Jarrah vs Manuka honey in detail.

What Is Jarrah Honey?

Jarrah honey is a unique Australian honey made by bees that pollinate the Jarrah tree; Eucalyptus marginata. Jarrah trees grow only in the southwest corner of Western Australia. These majestic trees bloom only every two years, which means genuine Jarrah honey is quite rare.

For this reason, Australians often call Jarrah “The Healing Honey”. It’s prized not just for being 100% natural and raw, but for its rich, sweet flavour and potent antibacterial power.

What Is Manuka Honey?

Manuka honey comes from bees that pollinate the Manuka plant; Leptospermum scoparium, a shrub native to New Zealand and some parts of Australia.

The name “Manuka honey” usually implies honey from New Zealand Leptospermum (though Australia has similar species). Manuka plants bloom in wild scrublands and after forest fires, and the honey is harvested primarily in New Zealand.

Jarrah Honey vs. Manuka Honey | A Detailed Comparison

Below, we break down how Jarrah and Manuka stack up in key categories:

• Source and Botanical Origin

Jarrah: Comes from Eucalyptus marginata (Jarrah tree) forests in Southwest Western Australia. It’s exclusively Australian; Jarrah trees don’t grow naturally anywhere else.

Manuka: Comes from the Leptospermum scoparium (Manuka bush), native to New Zealand (and also found in parts of Australia).

• Science Behind Their Antibacterial Power

Jarrah honey’s antimicrobial action comes mainly from hydrogen peroxide produced by enzymes in the honey. When bees add the enzyme glucose oxidase, it later creates hydrogen peroxide when the honey is diluted. This gives Jarrah broad, peroxide-based antibacterial effects against many germs.

Research confirms this that if Jarrah honey’s H₂O₂ is neutralised, its antibacterial strength drops significantly.

Manuka honey’s power comes from methylglyoxal (MGO), a plant-derived compound. It’s strong and stable even without peroxide. So, whereas Jarrah is a peroxide honey, Manuka is a non-peroxide honey.

In one study, all honeys tested (including Jarrah and Manuka) inhibited bacteria, but Manuka showed the lowest MIC (minimum inhibitory concentration), meaning it was very potent even in small amounts.

• Health Benefits and Medicinal Properties

Jarrah honey is traditionally used on wounds, burns, and skin infections. Studies have found Jarrah fights tough bacteria like Staph. aureus (including MRSA) and even germs that cause ulcer. Its low GI and unique composition including prebiotics can also help digestion and blood sugar control. Being antifungal as well, Jarrah can even help with skin fungus and heal minor burns.

Manuka honey is widely used for wound healing and infection prevention too. Its high MGO level makes it effective against bacteria in cuts and ulcers. It’s also soothing for sore throats, helps fight oral bacteria like gum disease, and can calm inflamed tissues. People often use a spoonful of Manuka on cuts or mix it into tea for cough relief.

Both honeys have antibacterial, antiviral and anti-inflammatory effects. The main difference is the source of that activity (peroxide vs MGO), but in practice they both kill germs and speed healing.

• Sensory Profile and Taste

Jarrah honey is a bit thinner than Manuka (though still viscous) and has a lovely golden-amber colour. It tastes softly sweet with nutty, caramel notes. Because it’s high in fructose, it’s very sweet on the palate, but the flavour is generally milder and smoother than Manuka’s. It doesn’t have a bitter aftertaste.

Manuka honey is thick and almost fudge-like in texture. Its colour is dark cream to brown, and it carries a damp earth or herbal aroma. The flavour is intense; rich, earthy, and slightly bitter. Some people love this bold taste; others find it acquired.

• TA Rating vs UMF Rating

Jarrah honey is graded by its Total Activity (TA) score, which measures the sum of all its antibacterial factors (peroxide and non-peroxide). Think of TA as Jarrah’s overall “killometer” – the higher the number, the stronger the antimicrobial effect. For example, Jarrah labeled TA30+ or TA35+ is very potent; higher than most honeys.

Jarrah Honey TA Ratings (Total Activity Scale)

Manuka honey is graded by UMF or MGO. A UMF rating (e.g. UMF 10+, 20+) or an MGO number (e.g. 250+, 550+) tells you how much methylglyoxal is in the honey. Only the non-peroxide activity counts here.

Manuka Honey MGO & UMF Ratings

To compare roughly: one source estimates that TA15 in Jarrah is about equivalent to an MGO500 Manuka, and TA35 equals about MGO2100. In practical terms, Jarrah TA25+ is already stronger than 99% of Manuka honey, and Jarrah TA35+ is astronomically high.

However, remember TA and UMF scales aren’t directly linear. They measure different things. In general, higher numbers (TA or UMF) mean stronger antibacterial action.

Quick Comparison Table: Jarrah vs Manuka

Conclusion | Is Jarrah Honey Better Than Manuka?

Both Jarrah and Manuka honeys are powerful medicinal honeys, but they shine in different ways. Jarrah has exceptionally high broad-spectrum antibacterial activity because of its hydrogen peroxide mechanism and a uniquely low glycaemic index. It also packs in tons of antioxidants and tastes milder and sweeter to many palates. Manuka, on the other hand, is famous for its potent MGO-based activity and long track record in wound care, along with its strong, earthy flavour.

If we’re purely comparing antimicrobial strength, Jarrah comes out on top!

Studies and experts note Jarrah’s activity can exceed Manuka’s. For example, Jarrah with a TA rating of 30+–35+ is enormously powerful (far beyond typical Manuka UMF ratings). Plus, Jarrah’s low GI means diabetics can enjoy it more safely than many other honeys.

• Bottom line: Jarrah honey is an exceptional, low-GI healing honey that beats Manuka in antibacterial power. It’s definitely worth trying if you’re exploring natural remedies or simply love raw Australian honey.

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FAQs About Jarrah vs Manuka Honey

1. What makes Jarrah honey different from Manuka honey?

Jarrah’s antibacterial power relies mainly on hydrogen peroxide (from bee enzymes) and it has a very low glycaemic index. In contrast, Manuka’s activity comes from methylglyoxal (MGO) and is rated by UMF/MGO. Jarrah is sweeter and has more antioxidants, whereas Manuka is thicker and has a bold, earthy taste.

• Which honey has more antibacterial activity: Manuka or Jarrah?

Studies show both are potent, but Jarrah often has the edge. For example, Jarrah TA30+ is roughly equivalent to an ultra-high MGO Manuka, and one analysis noted Manuka’s

Manuka’s activity could be “up to 50% less” than Jarrah’s. In lab tests, Manuka had the lowest MIC (meaning it worked at very low concentrations), but Jarrah’s overall antimicrobial power (especially from peroxide) is extremely high. In practice, Jarrah tends to be at least as strong as Manuka.

• Can diabetics use Jarrah honey?

Jarrah honey is higher in fructose and lower in glucose compared to many honeys. This gives it a low glycaemic index, so it doesn’t raise blood sugar as sharply. People with diabetes can often enjoy Jarrah honey in small amounts without a big sugar spike. Of course, it should still be eaten in moderation like any sweetener.

• What is TA rating in Jarrah honey?

 TA stands for Total Activity. It measures all of Jarrah honey’s antimicrobial action (both peroxide and non-peroxide effects). A higher TA number means stronger antibacterial strength. For example, Jarrah with TA25+ is very potent, and TA30+ or TA35+ is even stronger. Think of TA like the honey’s “killometer” – Jarrah honeys with TA above 10+ can help fight bacteria and fungi.

• Which honey tastes better: Manuka or Jarrah?

Taste is subjective, but the two are quite different. Jarrah is smooth, naturally sweet and has a mild nutty/malty flavour. Manuka is much stronger: it’s thick, dark and has a rich, earthy flavour with a bit of bitterness. Some people prefer Jarrah’s gentle sweetness, others swear by Manuka’s bold taste.

• Where can I buy authentic Jarrah honey online?

For genuine Australian Jarrah honey, check out Swan Valley Honey’s online store. We source real Jarrah honey from Western Australian beekeepers. See our Jarrah Honey collection. You can also find Jarrah honey at reputable health food stores and specialty honey retailers.

• Is Jarrah honey suitable for daily use?

Absolutely; in moderation. Jarrah honey can be eaten every day as a sweetener or health tonic. Its low glycaemic index makes it more gentle on blood sugar, and its antioxidants and nutrients make it a beneficial addition to your diet. Just remember it’s still a form of sugar, so a little goes a long way. Enjoy a spoonful in tea, on toast, or with yoghurt for a daily natural health boost.