Main Difference – Manuka vs Jarrah Honey
Negative health impacts associated with added sugar always force consumers to turn to natural honey sources. Honey, the primary food for bees, is stored in wax honeycombs inside the beehive. Honey contains monosaccharides fructose and glucose. Manuka and Jarrah Honey are two commonly used natural sweeteners in Australia and New Zealand. Mānuka honey is mainly derived from the nectar of the mānuka tree which is considered as a monofloral honey. It is mainly manufactured in Australia and New Zealand. In contrast, Jarrah honey is a sweetener commercially manufactured from the Jarrah tree (Eucalyptus marginata) and this tree is a native tree unique to Western Australia. This is the key difference between Manuka and Jarrah Honey. Although, both Manuka and Jarrah Honey belong to the sweeteners group, Manuka and Jarrah Honey have different sensory and nutritional properties.
This article explores,
1. What is Manuka Honey?
– Origins, Properties, Features and Uses
2. What is Jarrah Honey?
– Origins, Properties, Features and Uses
3. What is the difference between Manuka and Jarrah Honey?
What is Manuka Honey
Manuka honey is derived from the mānuka tree in Australia and New Zealand. European honey bees (Apis mellifera) transform flower nectar of mānuka tree into honey, and store inside wax honeycombs of the beehive. To categorise as Manuka honey, more than 70% of pollen content in honey should come from the mānuka tree. Manuka honey gets its sweetness from the monosaccharides fructose and glucose. Manuka honey utilisation and production have a long and diverse history. It has a distinctive strong flavour and dark cream to dark brown colour. Manuka honey is mainly used for baking or used as a spread on bread or biscuits or add into various beverages, such as tea.
What is Jarrah Honey
Jarrah Honey is derived from the Jarrah tree (Eucalyptus marginata). It is an inherent tree unique to Western Australia. This tree will bloom with a profusion of flowers during the late spring and early summer which attracts the bees. Bees collect pollen and the rich nectar to make Jarrah honey. This honey is amber in colour, and has a nutty malt flavour.
Difference Between Manuka and Jarrah Honey
Manuka and Jarrah Honey have substantially different sensory properties, nutrients and applications. These differences may include,
Manuka honey is produced from the nectar of Manuka tree (Leptospermum scoparium) also known as New Zealand tea tree and broom tea-tree. Mānuka honey is produced by European honey bees (Apis mellifera).
Jarrah honey is produced from the nectar of Jarrah tree (Eucalyptus marginata).
Countries and Region of Origin
Manuka honey is produced in Australia (mainly Southeastern Australia) and New Zealand.
Jarrah honey is produced in Western Australia.
Mānuka honey has the highest viscosity compared to a range of other honey including Jarrah honey
Jarrah honey has a lower viscosity level compared to Mānuka honey.
Manuka Honey is,
- Dark cream to dark brown colour
- Damp earth and heather aroma
- Mineral and slightly bitter flavour
Jarrah honey is,
- Amber colour
- Nutty malt flavour
Manuka honey has antibacterial properties and is used as a medicinal beverage.
Jarrah honey has antibacterial and antifungal properties, high hydrogen peroxide level, which can inhibit the growth of Golden Staph Bacteria, and low glycemic index; it helps to prevent ulcers and Sore throats. Compared to mānuka honey, Jarrah honey has unique ability to heal wounds, skin infections and burns efficiently.
Both Jarrah and Manuka honey possess high antibacterial and antimicrobial properties, and they contain 100% pure honey with no additives to preserve its natural flavour and healing properties. But they are derived from two different plant sources and Jarrah Honey is only unique to Western Australian region.
Carbohydrate quantity and quality and risk of type 2 diabetes in the European Prospective Investigation into Cancer and Nutrition–Netherlands (EPIC-NL) study”. American Journal of Clinical Nutrition, 92, 905–911.
Crane, E. (1983). The Archaeology of Beekeeping, Cornell University Press, ISBN 0-8014-1609-4
Kántor, Z., Pitsi, G. and Thoen, J. (1999). Glass Transition Temperature of Honey as a Function of Water Content As Determined by Differential Scanning Calorimetry. Journal of Agricultural and Food Chemistry, 47 (6): 2327–2330
Ralf Patzold; Hans Bruckner (2005). Mass Spectrometric Detection and Formation of D-Amino Acids in Processed Plant Saps, Syrups, and Fruit Juice Concentrates (PDF). J. Agric. Food Chem 53 (25): 9722–9729.
Basciano H, Federico L, Adeli K (2005). Fructose, insulin resistance, and metabolic dyslipidemia. Nutrition & Metabolism 2 (5).