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From the science behind bioactive activity to why your honey crystallises –
everything worth knowing, backed by data no other brand can show you.
The questions everyone asks first
Honey begins as nectar – the sugar-rich liquid secreted by flowering plants to attract pollinators. Worker bees collect this nectar, transform it enzymatically within the hive by adding proteins and acids, then evaporate most of its water content until the moisture level drops below 18%. At that point, the comb is capped with wax: the bees’ signal that the honey is stable and ready.
What differentiates one honey from another is the floral source. The species of tree or flower determines the nectar composition, the resulting flavour profile, and – critically – the bioactive properties of the finished honey. A monofloral honey, drawn from a single floral source, expresses that origin with far greater concentration and consistency than a wildflower blend.
Table sugar (sucrose) is a single disaccharide processed from cane or beet, stripped of anything except sweetness. Quality honey is a living food – a complex matrix of fructose, glucose, organic acids, enzymes, flavonoids, phenolic compounds, and bioactive proteins that no industrial process replicates. Its sweetness is incidental to its composition.
In practice, this means honey has a meaningfully lower glycaemic response than refined sugar, and monofloral active honeys – like Jarrah – carry measurable antibacterial, antifungal, antioxidant and prebiotic properties that sugar simply does not.
An active honey is one with demonstrated antimicrobial potency – the ability to inhibit the growth of harmful bacteria and/or fungi. Not all honey is active in any clinically meaningful sense. Supermarket honey, which has been pasteurised and fine-filtered, typically has no measurable activity.
Active honeys earn their classification through independent laboratory testing. The relevant measure depends on the honey type: Jarrah is rated by Total Activity (TA), which captures both peroxide-based and non-peroxide activity. Manuka uses the UMF™ or MGO system. The higher the rating, the more potent the honey.
Australian Wildflower Jarrah TA35+ was tested at a phenol equivalence of 53.8 by ALS New Zealand – a lab that certifies Manuka honey globally and 38 by Y-Trace, another Australian ISO/IEC 17025 accredited laboratory. The stated TA35+ grade is confirmed exceeded on both methods.
Colour and flavour are expressions of floral origin and the bee species. The phenolic compounds, minerals, enzyme activity and sugar ratios all shift depending on the nectar source – and these variables directly determine how a honey looks and tastes. Lighter honeys (such as orange blossom, clover or acacia) tend to be mild and sweet. Darker honeys – including Jarrah, Marri and Dwutta – carry richer, more complex flavour profiles and generally higher concentrations of antioxidants and bioactive compounds.
Australian Wildflower Jarrah is a rich amber, with a palate of smooth caramel, soft malt, and faint floral notes. Marri carries deeper, more robust sweetness. Dwutta is the boldest of the three – dark amber, with golden syrup depth and a distinctive clean finish. Each is an exact expression of its forest.
Pure, properly stored honey does not expire. Archaeologists have recovered honey from ancient Egyptian tombs – thousands of years old – and found it still intact. Honey’s low moisture content, acidic pH, and hydrogen peroxide activity create an environment inhospitable to microbial growth.
Processed honey may degrade in quality over time, particularly if exposed to heat, direct light, or moisture. Jarrah honey, which is cold-extracted and unpasteurised, retains its bioactive properties longer than most. Our recommended shelf life is 5 years from extraction, though the honey remains safe and palatable well beyond this.
The questions behind the label
Raw honey is honey that has not been pasteurised or subjected to high-heat processing. It is extracted from the comb, strained to remove debris, and packed – nothing added, nothing removed beyond the wax and propolis fragments that would affect texture.
This matters because heat is the enemy of bioactivity. Pasteurisation – typically applied above 70°C – destroys the natural enzymes responsible for hydrogen peroxide production, degrades phenolic compounds, and eliminates much of the antioxidant value. A pasteurised honey may look identical to a raw one; its nutritional and therapeutic profiles are not.
For those seeking honey with measurable bioactive properties, the answer is clearly yes. Raw honey retains its full enzyme profile, natural pollen, flavonoids, and phenolic compounds. These are the elements responsible for its antimicrobial, antifungal, antioxidant and prebiotic effects.
Regular supermarket honey – heated, fine-filtered, and often blended from multiple countries of unknown origin – retains little beyond sweetness. It is a condiment. Raw active honey, from a traceable monofloral source, is something else entirely.
Cold extraction means the honey is removed from the comb without applying heat – using centrifugal force alone. The comb is placed in an extractor and spun; gravity and velocity do the work. No warming, no liquefying, no shortcuts.
The significance is that every bioactive compound in the honey – every enzyme, antioxidant, flavonoid – remains exactly as the bee left it. Cold extraction is the only method consistent with genuinely raw, therapeutically relevant honey.
All Australian Wildflower honeys are cold extracted and unpasteurised. The extraction method is verified as part of every independent batch test, conducted both pre-extraction and post-packing.
For healthy adults and children over 9 months, yes. A daily intake of 20g – roughly one tablespoon – is the amount used in clinical studies assessing probiotic and bioactive effects.
Raw honey should not be given to infants under 9 months. Their digestive systems are not yet equipped to handle the naturally occurring spores sometimes present in unprocessed honey, which can cause infant botulism. For all other age groups, raw active honey is considered safe for daily, long-term consumption.
“Pure honey” simply means the honey has not been adulterated with corn syrup, glucose, or other sweeteners. It says nothing about whether it has been heated, filtered, or stripped of its bioactive content. A honey can be 100% pure and offer almost no nutritional benefit if it has been pasteurised.
Raw honey is the higher standard: unheated, minimally processed, with its full natural composition intact. The words to look for on a label are raw, unpasteurised, and cold extracted.
The questions the world is starting to ask
Jarrah honey is a monofloral honey produced from the nectar of the Jarrah tree, Eucalyptus marginata – a species found only in the pristine forests of Southwest Western Australia. It is among the rarest honeys in the world, and for good reason: the Jarrah tree flowers every two to four years, typically from October to December, offering a brief window of harvest that cannot be replicated or accelerated.
The result is a honey with an extraordinary bioactive profile – high TA activity, exceptional antioxidant concentration, a low glycaemic index, and one of the highest probiotic scores recorded for any honey. Its flavour – smooth, caramel-rich, with soft malt and floral notes – is equally distinct.
Jarrah is 20 times rarer than Manuka by volume of annual production. Australian Wildflower Jarrah TA35+ comes from trees averaging 150 years in age, in one of only 36 biodiversity hotspots on earth.
Exclusively from Western Australia – specifically, the Southwest Australia Biodiversity Hotspot, a region recognised by Conservation International as one of the most ecologically significant on the planet. It harbours over 12,000 wildflower species, 75% of which exist nowhere else on earth.
Western Australia’s geographical isolation has preserved its bee population from many of the diseases and parasites found in other beekeeping regions. WA maintains strict biosecurity protocols to protect this status. The bees that produce Jarrah honey are among the healthiest in the world – and the honey reflects this.
Three compounding factors create its scarcity.
First, the Jarrah tree is endemic to a single region of Western Australia – it cannot be cultivated elsewhere.
Second, it flowers on a two-to-four-year cycle, not annually.
Third, each flowering season is brief – typically two to three months – and subject to the vagaries of weather, which can further reduce nectar flow.
This means every jar of Jarrah honey is the product of a specific season, a specific forest, and a multi-year wait. It is not a product that can be scaled or rushed.
Rich amber in colour, smooth and viscous in texture – Jarrah is silky on the spoon and pours with a slow, deliberate weight.
On the palate: a smooth caramel opening, followed by soft malt and a gentle floral warmth that settles rather than sharpens. At the finish, a faint tannic note – a quiet astringency that lingers without sharpness. This is not a flaw. It is the phenols speaking. In high-quality Jarrah, that slight bite at the end is the direct sensory expression of the same compounds responsible for its antioxidant and antimicrobial activity. The more pronounced the phenolic profile, the more you’ll notice it. It is the honey telling you something true about itself.
There is no medicinal aftertaste, no harshness – only a clean, considered finish that distinguishes genuine active Jarrah from honeys that are merely sweet.
Pairs naturally with green apple, aged cheese, sourdough, Greek yoghurt, and a quiet morning.
TA stands for Total Activity – a direct, peer-reviewed scientific measurement of a honey’s actual ability to kill bacteria. It is expressed as phenol equivalence: the concentration of phenol solution (a known antimicrobial standard) that would produce the same inhibitory effect on bacterial growth. A TA35+ honey kills bacteria at a rate equivalent to a 35% phenol solution. The higher the number, the more potent the honey.
TA is the only scientific test – validated in the peer-reviewed literature – that directly measures a honey’s bactericidal capacity. It captures the full picture: both the hydrogen peroxide-based antibacterial activity (produced by the enzyme glucose oxidase naturally present in honey) and any non-peroxide components. This is why it is the more complete measure.
It is worth being precise about the other terms that appear on honey labels:
MGO (Methylglyoxal) is not a grading system – it is a measurement of a specific chemical concentration in mg per kg of honey. Peer-reviewed research has established a strong positive linear correlation between MGO concentration and non-peroxide antibacterial activity (r² = 0.95) in Leptospermum honeys. This correlation is why MGO levels are used to estimate potency in Manuka honey – but MGO itself is a quantity, not a potency rating.
UMF™ (Unique Manuka Factor) is a commercial trademark, restricted to New Zealand producers, based on MGO, Leptosperin and DHA. It is not a peer-reviewed scientific test.
TA tests the total result directly. It does not estimate potency from a chemical concentration – it measures it.
What the correlations mean in practice: Research establishing the MGO–NPA relationship allows approximate cross-reference. An MGO concentration of ~2,000 mg/kg correlates to a antibacterial activity of approximately TA35+ honey. Australian Wildflower Jarrah TA35+ was independently confirmed at 53.8 phenol equivalence by ALS New Zealand and 38 phenol equivalence by Y-Trace. These numbers aren’t grades – they are measurements. The honey’s actual bactericidal capacity was tested directly, not estimated from a proxy compound.
The TA15+ is ideal for daily wellness use – morning rituals, culinary enjoyment, and general immune support. It carries the full Jarrah bioactive profile at a price point suited to everyday consumption. Our most recent TA15+ batch achieved an antioxidant activity of 450 mg AAE/kg – an exceptionally high result even for this grade.
The TA35+ is suited to those seeking more pronounced therapeutic benefit – higher antimicrobial and antioxidant potency (473 mg AAE/kg). It is also the honey we recommend for those managing blood sugar, gut health, or recovery.
Exercise caution. The Australian National Measurement Institute – the federal body responsible for scientific measurement standards in Australia – will not certify Total Activity above TA35+. This is not a conservative commercial choice. It is a scientific one: at higher claimed potency levels, the confidence intervals in the measurement methodology become too wide for the laboratory to stand behind the result with integrity. The scientists who designed the test set this ceiling for a reason.
Australian Wildflower does not market any honey above TA35+. Not because our honey cannot test above this threshold on a given assay – test results vary, and a single reading can produce a higher number. We don’t market above TA35+ because a single high reading is not the same as a verified, certifiable result. The ceiling exists to protect the consumer from a number that looks impressive but cannot be independently substantiated to the standard required for it to mean anything.
If you see TA50+, TA70+, or any grade higher than TA35+ on a honey label, ask the producer for the exact laboratory result, the name of the laboratory, and the batch number that result corresponds to. If those three things are not immediately available, the number on the label is not a measurement. It is marketing.
The honest, data-led comparison
Both are active honeys from the Southern Hemisphere with demonstrated antimicrobial properties. But they are not the same category of product – they differ in origin, mechanism, composition, taste and rarity.
53.8 phenol eq.
30.0 phenol eq.
Higher antimicrobial potency than manuka
473 mg AAE/kg
Rarely tested – reported ranges in independent studies: typically 200 – 600
AW has a confirmed AAE through batch testing
<0.01 – not detected
Rarely tested – reported ranges in independent studies: typically 15 – 25% has detectable residues)
AW only selects honey free of glyphosate contamination
GI 52 – low GI classification
GI ~55 – 60 typical
Jarrah classified low GI; most Manuka is not
0.91
0.82
Higher positive probiotic benefit than manuka
Flowers 2 months, once every 2 years.
50 – 300 tonnes of jarrah honey is produced per annum.
Flowers 2 months, annually.
1,500 – 3,000 tonnes of manuka honey is produced per annum
Across all grades Jarrah is 20× rarer
ISO/IEC 17025 accredited laboratory
ISO/IEC 17025 accredited laboratory
Same accreditation. Same methodology. Different numbers.
Independent Testing Summary downloadable · original lab reports on request
Varies significantly by brand
AW publishes per-batch; original reports available to all
The world encountered medicinal honey through Manuka. It was the beginning of a category. What has emerged since – from the forests of Western Australia – extends that story considerably.
For topical wound care in clinical settings, Manuka honey with a certified UMF™ rating remains highly effective and has an established body of clinical evidence. For systemic health through daily ingestion – antioxidant intake, gut microbiome support, blood sugar management, and antimicrobial benefit through consumption – the data consistently favours Jarrah.
In our TA35+ Jarrah, we provide independently tested transparency on antioxidant activity, pesticide residues and toxic metals (with all our batches below detection threshold).
These are not marginal differences.
Across total production, yes – and the equivalences themselves are illuminating. A TA15+ Jarrah (Australian Wildflower’s entry-level active grade) is equivalent to approximately MGO 514 – a level achieved by fewer than 10% of Manuka honey globally. Our TA35+ batch tested at 53.8 phenol equivalence by ALS New Zealand, which certifies Manuka for global markets using the same methodology.
Importantly, Jarrah’s antimicrobial mechanism is broader than Manuka’s. Where Manuka operates via a single compound (MGO), Jarrah’s hydrogen peroxide activity and phenolic content work across a wider spectrum – including antifungal activity (MIC range 1.5–3.5% w/v) that Manuka does not reliably demonstrate.
A question the data now answers clearly
New Zealand’s Manuka honey earned global recognition – and with it, the broad association of “premium honey” with New Zealand. But the category was always about bioactivity, not geography, and the most bioactive honeys in the world do not come from New Zealand.
The Southwest Australia Biodiversity Hotspot – home to Jarrah, Marri, and Dwutta – is one of only 36 such regions on earth. The unique combination of pristine forests, endemic flora, and isolated bee populations produces honeys whose bioactive profiles are, by independent measurement, among the highest ever recorded. For antioxidant capacity, Jarrah consistently outperforms Manuka. For probiotic benefit, it exceeds Manuka’s score in the same assay. For glycaemic index, it is lower.
The world discovered medicinal honey through Manuka. It discovered what medicinal honey can actually be through Jarrah.
Three reasons: volume, timing, and marketing investment. New Zealand industrialised Manuka production and built an international brand category around it for decades. Jarrah honey – far rarer, harvested only every two to four years – could never be produced at the same scale, and the producers who worked with it lacked the resources to build a comparable global narrative.
That is changing. The peer-reviewed research base for Western Australian active honeys has grown substantially over the last decade – including studies from the University of Sydney, the University of New South Wales, the University of Western Australia, and the Western Australian state government. The data is now unambiguous. The honey always was what it is. The world is catching up.
Three irreducible advantages.
First: flora. The Southwest Australia Biodiversity Hotspot contains over 12,000 plant species, 75% found nowhere else – creating nectar compositions that simply cannot be replicated from any other region.
Second: forest age. Jarrah trees average 150 years; Dwutta 50 years; Marri likewise mature. The nectar from pristine, undisturbed forests differs measurably from that of managed or younger plantations.
Third: geographic isolation. Western Australia’s separation from the rest of the continent has maintained distinctive ecological conditions that are reflected in the honey’s bioactive profile.
Our honeys carry Australian Government Export Control Act accreditation (Establishment 9081) and are approved for sale in the EU, UK, Saudi Arabia, and China – each market with its own rigorous import standards. This is not a domestic boutique product. It is internationally verified.
What the science actually says
The meaningful health benefits of raw honey – as distinct from processed honey – come from its bioactive composition: natural enzymes, hydrogen peroxide, flavonoids, phenolic compounds, organic acids, and pollen. Together, these contribute to four primary categories of benefit:
Antimicrobial: Active raw honeys inhibit the growth of harmful bacteria, including antibiotic-resistant strains such as Staphylococcus aureus (MRSA). The mechanism varies by honey type – enzymatic hydrogen peroxide in Jarrah, methylglyoxal in Manuka.
Antioxidant: The phenolic compounds in raw honey scavenge free radicals, supporting the body’s cellular defence systems. Antioxidant concentration varies significantly by floral source – darker honeys like Jarrah are among the most antioxidant-dense foods available, at 473 mg AAE/kg by independent assay.
Prebiotic: Research conducted at the University of New South Wales found that 20g of eucalyptus honey (jarrah and dwutta are both eucalypts) daily for four weeks provided prebiotic benefits comparable to inulin – one of the most widely used commercial prebiotics – with a confirmed Probiotic Index of 0.91.
Anti-inflammatory: Flavonoids and phenolic acids in active honeys have demonstrated anti-inflammatory effects, relevant to conditions from sore throats to wound healing. Jarrah TA35+ flavonoid content: 39.3 ± 8.9 mg quercetin equivalent per kilogram.
For active, raw honeys from high-quality monofloral sources – yes, with meaningful evidence. The prebiotic properties of Australian Jarrah honey have been assessed in in-vitro studies and a subsequent human clinical study at the University of New South Wales, in which 20g of honey daily for four weeks produced significant, favourable changes in gut microbiome composition.
Australian Wildflower Jarrah TA35+ Probiotic Index: 0.91 – assessed by the University of New South Wales. A score of 1.0 indicates equivalence to inulin (the commercial prebiotic standard); 0.91 represents near-equivalent benefit. Manuka scored 0.82 in the same research framework.
The UNSW research also demonstrated that when honey fermented with human gut microbiota, the resulting environment suppressed the growth of three common gut pathogens – Salmonella typhimurium, Clostridium difficile, and Escherichia coli – at levels matching the commercial prebiotic control, inulin. This suggests that active Jarrah honey supports not just the growth of beneficial bacteria, but the gut ecosystem’s own capacity to resist harmful invaders.
The mechanism is the oligosaccharide content of honey, which survives digestion and selectively feeds beneficial bacteria. Processed honey, with its different sugar profile, does not produce the same effect.
Yes — and this is one of the most well-supported popular uses of honey. Its viscosity coats the throat, its antibacterial activity targets pathogens directly, and its anti-inflammatory compounds reduce tissue irritation. A Cochrane Review found honey superior to over-the-counter cough suppressants in reducing cough frequency in children.
For sore throat relief, we recommend a teaspoon of Jarrah TA15+ or TA35+ taken neat, rather than dissolved in hot liquid. Hot water accelerates the breakdown of hydrogen peroxide activity. Warm – not boiling – is the threshold to respect.
Active raw honeys do – this is not folk wisdom, it is laboratory-confirmed biochemistry. The primary mechanism in Australian Wildflower Jarrah TA35+ is enzymatic hydrogen peroxide, produced by the enzyme glucose oxidase present in the honey. In controlled assays, Jarrah honey demonstrated 40–90% reduction in biofilm formation and inhibited bacterial growth including MRSA-class organisms.
Anti-biofilm activity (University of Sydney): ~40–90% biofilm reduction — crystal violet inhibition assay. Antifungal MIC: 1.5–3.5% w/v (broth dilution assay, University of Sydney). Phenolic content: ~50.58 ± 3.76 mg GAE/100g (University of Western Australia).
Importantly, Jarrah’s antibacterial mechanism is also antifungal — an area where Manuka’s MGO-based activity is notably limited. This makes Jarrah a more complete antimicrobial honey for internal use.
The phenolic compounds and flavonoids present in high-quality raw honeys have demonstrated anti-inflammatory activity in multiple in-vitro and in-vivo studies. The flavonoid content of Jarrah honey is 39.3 ± 8.9 mg quercetin equivalent per kilogram – a meaningful concentration of bioactive compounds associated with reduced inflammatory signalling.
While honey should not replace medical treatment for chronic inflammatory conditions, its daily inclusion as part of a balanced diet – particularly in active raw form – is supported by a substantial body of nutritional science.
Active raw honey has a well-documented history of topical use for skin health, supported by both traditional knowledge and modern research. Its antibacterial and antifungal properties inhibit the organisms implicated in acne and minor skin infections. Its osmotic properties draw moisture and create a protective film. Its anti-inflammatory compounds reduce redness and irritation.
For topical skin application, active honey of TA30+ or higher is recommended – a concentration sufficient to deliver measurable antimicrobial benefit. Apply directly as a face mask for 15–20 minutes, or to localised areas as needed. Do not dilute. Do not apply to broken skin without medical guidance.
Internally, the antioxidants in Jarrah honey (473 mg AAE/kg) contribute to the broader systemic defence against oxidative stress – a key driver of premature skin ageing. Topical application and daily internal use are complementary, not alternatives.
Topical application of active honey to minor wounds, burns and skin irritations has centuries of documented use and modern clinical support. Its antibacterial properties prevent infection, its osmotic pressure draws moisture from wound beds, and its mild acidity promotes tissue repair. Manuka honey holds the strongest clinical evidence base for wound care specifically; Jarrah is also used topically, with similar antimicrobial potency confirmed by independent assay.
For this purpose, active honey of TA30+ or higher is generally recommended. Apply directly to the wound and cover with a clean dressing. Do not dilute. Do not heat.
There is a plausible mechanism – and a growing body of observational evidence – linking raw honey consumption to improved sleep quality. Honey’s fructose content facilitates the release of tryptophan from the bloodstream; tryptophan is the amino acid precursor to serotonin and melatonin, the compounds that regulate sleep onset and depth.
A teaspoon of raw honey taken 20 – 30 minutes before bed is a practice with considerable anecdotal support and a reasonable biochemical basis. It is not a pharmaceutical intervention – but unlike most sleep supplements, it comes with a complementary profile of antioxidants, prebiotics, and antimicrobial compounds that make it a worthwhile addition regardless of the sleep-specific effect.
Jarrah TA15+ is ideally suited to this use – bioactively complete and available at an everyday price point.
The nuance behind the numbers
Glycaemic index (GI) varies significantly by honey type. The range across honey varieties is broad – from around 35 to 74 – depending on fructose-to-glucose ratio, enzyme content, and floral source. Honeys higher in fructose have lower GI values because fructose is metabolised differently to glucose.
Australian Wildflower Jarrah Honey: GI 52 – confirmed as low GI by the University of Sydney’s SUGiRS laboratory (blood glucose response test in human subjects). Manuka honey: GI 56.5 (medium GI). Refined white sugar: GI 65+.
Yes. A GI of 52 places Jarrah honey firmly within the internationally recognised low-GI category (below 55). This was confirmed through blood glucose response testing in human subjects conducted by the University of Sydney – not an estimation or extrapolation, but a direct clinical measurement.
A standard 20g serve of Jarrah honey carries a glycaemic load of 9 – also within the low category. This means Jarrah honey produces a gradual, relatively restrained rise in blood glucose compared to standard sweeteners, making it a more considered choice for those managing energy levels, weight, or metabolic health.
This is a question best addressed in conversation with a healthcare professional, as individual circumstances vary considerably. What we can offer is the evidence: Jarrah honey has a clinically confirmed GI of 52 and a glycaemic load of 9 per 20g serve – both in the low range, and lower than Manuka honey or refined sugar.
For those who choose to include honey in a diabetic-conscious diet, the guidance is consistent: use raw, active, monofloral honey from a confirmed low-GI source; prefer it over processed honey or sugar; and consume in measured amounts as part of a balanced diet. Jarrah meets each of these criteria.
Nothing has gone wrong
Crystallisation is not a sign of deterioration – it is a sign of authenticity. When the glucose in honey separates from water and forms crystals, it confirms the honey is raw, unprocessed, and chemically intact. Fine-filtered, pasteurised supermarket honey has been specifically engineered not to crystallise, which requires removing the very elements – pollen, enzymes, microcrystals – that give raw honey its character and nutritional depth.
All Australian Wildflower honeys are raw and will crystallise over time. Jarrah honey, due to its higher fructose-to-glucose ratio, crystallises slowly – typically over two to four years. When it does, the texture shifts from liquid amber to a smooth, spreadable consistency that many find preferable.
The only method that returns crystallised honey to liquid while preserving its bioactive integrity is gentle, low heat. Place the sealed jar in a bowl of warm (not boiling) water – ideally under 45°C – and allow it to liquefy slowly. Never microwave honey, and never place it in water that is actively boiling. High heat destroys the enzyme activity responsible for its antimicrobial properties.
If you prefer the crystallised texture, there is no need to return it to liquid at all. It spreads beautifully on bread, pairs well with cheese, and dissolves readily in warm beverages.
At room temperature, away from direct sunlight and moisture. Honey does not require refrigeration and should not be refrigerated – cold temperatures accelerate crystallisation without providing any additional preservation benefit.
Keep the lid firmly sealed between uses. The enemy of honey is moisture: if water enters the jar and raises the water content above 18%, fermentation can occur. Use a clean, dry utensil each time. Store in a cupboard, not on a sunlit bench.
If you are able to temperature control, the ideal temperature to store honey is between 18 – 24°C.
Yes, with a considered approach. At temperatures below 45°C – warm dressings, room-temperature marinades, warm (not hot) tea – the bioactive profile remains largely intact. Above this threshold, enzymes begin to degrade; above 70°C, the hydrogen peroxide activity drops significantly.
If you are cooking or baking primarily for flavour, this is no cause for concern – Jarrah’s caramel depth and floral sweetness hold beautifully in both applications. If you are preserving the therapeutic properties, reserve your Jarrah for uses where it is not subjected to direct heat: drizzled over yoghurt, stirred into warm oats, or taken by the spoon.
The questions worth asking of any brand
The honey industry globally has a significant adulteration problem. Blended, mislabelled, and diluted honeys are common – including in the premium active honey category. The questions to ask any brand are direct: Is the honey independently batch-tested? By which laboratory? Is the Certificate of Analysis publicly available? What is the exact floral source and its verified geographic origin?
Australian Wildflower honey is tested by ISO/IEC 17025 -accredited laboratories – ALS New Zealand and Y-Trace – before extraction and after packing, per batch. The batch number on every jar links to a published Independent Testing Summary. Floral authenticity is confirmed by HPTLC phenolic fingerprinting, which matches the chromatographic signature of the honey against verified reference standards. Glyphosate, AMPA, and glufosinate are each tested to below detection threshold in every batch. Heavy metals – arsenic, cadmium, lead and mercury – are screened by ICP-OES in every batch.
Australian Wildflower is registered under the Australian Government Export Control Act as an Accredited Facility (Establishment 9081, Yiri Pty Ltd), approved for export to the EU, UK, Saudi Arabia and China – each market with its own rigorous honey import standards. The batch number on your jar is your certificate. Every result is on record.
High-Performance Thin-Layer Chromatography (HPTLC) phenolic fingerprinting is the analytical method used to verify the botanical origin of honey with scientific precision. Each honey type produces a unique chromatographic banding pattern based on its phenolic compound composition – a molecular fingerprint specific to the floral source.
By comparing the fingerprint of a honey sample against authenticated reference standards, laboratories can confirm whether the honey is genuinely monofloral and whether the stated botanical origin matches the actual content. It is the most robust method available for honey authentication, and it is used on every Australian Wildflower batch for which a reference sample exists.
Yes – comprehensively. Glyphosate, AMPA (its metabolite), and glufosinate are tested in every batch.
The Jarrah forests where Australian Wildflower sources honey from are not agricultural land; they have never been farmed. The Jarrah trees themselves are old growth – averaging 150 years old. The glyphosate results across all Australian Wildflower batches are consistently below detection threshold.
Glyphosate result (all current batches): <0.01 mg/kg – below detection threshold. AMPA and glufosinate: also <0.01 mg/kg. Arsenic, cadmium, lead and mercury: all below detection by ICP-OES.
Exercise caution. The Australian National Measurement Institute – the federal body responsible for scientific measurement standards in Australia – will not certify Total Activity above TA35+. This is not a conservative commercial choice. It is a scientific one: at higher claimed potency levels, the confidence intervals in the measurement methodology become too wide for the laboratory to stand behind the result with integrity. The scientists who designed the test set this ceiling for a reason.
Australian Wildflower does not market any honey above TA35+. Not because our honey cannot test above this threshold on a given assay – test results vary, and a single reading can produce a higher number. We don’t market above TA35+ because a single high reading is not the same as a verified, certifiable result. The ceiling exists to protect the consumer from a number that looks impressive but cannot be independently substantiated to the standard required for it to mean anything.
If you see TA50+, TA70+, or any higher grade on a honey label, ask the producer for the exact laboratory result, the name of the laboratory, and the batch number that result corresponds to. If those three things are not immediately available, the number on the label is not a measurement. It is marketing.
ISO/IEC 17025 is the international standard for testing and calibration laboratories, published by the International Organisation for Standardisation and the International Electrotechnical Commission. Accreditation to this standard means a laboratory’s methods, equipment, personnel and quality systems have been independently assessed and verified to meet rigorous requirements for technical competence and result accuracy. It is the benchmark that governments, regulators and scientific institutions worldwide use to determine whether a laboratory’s results can be trusted.
In Australia, accreditation to ISO/IEC 17025 is granted by NATA – the National Association of Testing Authorities – which is the recognised national body for this purpose. When a result carries NATA accreditation, it carries ISO/IEC 17025 accreditation. The two are the same standard; NATA is simply how Australia administers it.
Australian Wildflower’s Total Activity testing is conducted by ALS New Zealand and Y-Trace, both ISO/IEC 17025 accredited. ALS New Zealand is one of the laboratories that certifies Manuka honey for global export markets – the EU, the UK, the United States. The same international standard, applied to a honey that consistently exceeds it.
Yes – significantly. A Total Activity result is a snapshot of a specific sample at a specific moment. The questions that determine whether that result reflects what is actually in your jar are ones most brands would prefer you didn’t ask.
When was the honey tested? Testing immediately after extraction from the hive – before blending, before bottling, before storage – will capture the honey at its most potent. If the only test occurred at that point, and the honey then sat in intermediate storage for weeks or months before reaching you, you are relying on a number that may not reflect current activity. Australian Wildflower tests both pre-extraction and post-packing, on every batch, so the result on your Certificate of Analysis reflects the honey as it left our facility – not as it was when it left the hive.
Who controls the supply chain between testing and your door? If a brand sources honey from beekeepers, aggregates it through intermediaries, and then tests or labels it — the tested sample and the packaged product may not be the same honey. Our honey moves from hive to cold extraction to batch testing to packing within a controlled, unbroken chain. The batch number on your jar is traceable to that specific chain, not to a generic grade applied across a season’s supply.
Was the honey tested once, or per batch? A single historical test applied to an entire product line is not batch testing. It is one data point used to justify an ongoing claim. Every Australian Wildflower jar carries a batch number that corresponds to a specific independent testing event – pre-extraction and post-packing – not to a test conducted on a different batch at a different time.
The right to ask these questions belongs to every buyer of active honey. A brand that cannot answer them is asking you to trust a label, not evidence.
Yes. Halal practices are observed throughout all production – extraction, processing, and packing. This applies across the full Australian Wildflower range: Jarrah TA15+, Jarrah TA35+, Marri, and Dwutta.
What the hive produces beyond nectar
Bee pollen is the granules of flower pollen collected by worker bees, packed with nectar and enzymes, and brought back to the hive as the colony’s primary protein source. It is among the most nutritionally complete foods found in nature — containing amino acids, vitamins (including B-complex and vitamin C), minerals, lipids, and a spectrum of bioactive compounds.
Its documented benefits include antioxidant activity, anti-inflammatory properties, immune support, and potential liver-protective effects. Raw honey sourced without fine filtration retains naturally occurring pollen granules — which is one reason fine-filtered honey loses nutritional depth relative to its raw counterpart.
Propolis is the resinous substance bees collect from tree buds and bark and use to seal, sterilise, and protect the hive. It is rich in polyphenols, flavonoids, and has demonstrated antibacterial, antiviral, and antifungal properties that make it one of the more studied natural compounds in integrative medicine.
Raw, unfiltered honey contains trace amounts of propolis – present as fine particles that pass through a coarse strainer. Fine-filtered commercial honey removes propolis entirely. Its presence in raw honey contributes to the overall bioactive profile and is one of the markers of minimal processing.
Marri honey is a monofloral honey from the Marri tree, Corymbia calophylla (Red Gum) – another species endemic to the Southwest Australia Biodiversity Hotspot. Marri honey is dark amber, with a bold, robustly sweet flavour – deeper caramel notes and a full body distinct from Jarrah’s more delicate profile.
Australian Wildflower’s Marri honey is cold-extracted, batch-tested (TA5+, antioxidant activity 325 mg AAE/kg by DPPH assay). Its botanical origin is confirmed by HPTLC phenolic fingerprinting – a chromatographic banding pattern match for Corymbia calophylla monofloral.
Marri carries a TA5+ rating with 325 mg AAE/kg antioxidant activity – significantly higher antioxidant content than any Manuka honey at comparable price points.
Dwutta is the Noongar name for the Coastal Blackbutt tree, Eucalyptus todtiana – a species endemic to the Swan Coastal Plain of Western Australia. Unlike Jarrah, the Dwutta tree flowers annually, in the summer months of November to February. The resulting honey is dark amber in colour, with a rich, full-bodied flavour profile – golden syrup and molasses depth, with a distinctive sweet, clean finish.
Dwutta honey carries high active credentials – available in TA15+ and TA35+ grades – and its antioxidant activity (439–442 mg AAE/kg) rivals that of Jarrah. For those who find Jarrah’s caramel notes too delicate, Dwutta offers a bolder, more robust alternative with comparable bioactive potency.
Dwutta TA35+ (batch IBC212-35): Antioxidant activity 442 mg AAE/kg — DPPH radical scavenging assay, Y-Trace, April 2025. Glyphosate: <0.01 mg/kg. Cold extracted, unpasteurised, halal practices observed.
Dwutta is cold extracted and unpasteurised across all grades, independently tested by Y-Trace, with halal practices observed throughout production.
The daily practice, done properly
Twenty grams – approximately one tablespoon – is the amount used in the clinical studies assessing Jarrah honey’s prebiotic and bioactive effects. This is a considered daily intake, not a restriction. For general wellness, one teaspoon (7 – 10g) taken neat each morning is a meaningful and measured ritual.
Honey is still a source of natural sugars and should be included within a balanced dietary context. As a replacement for refined sugar or processed sweeteners, the exchange is unambiguously positive. As an addition to an already nutrient-rich diet, the recommended amount is one to two teaspoons daily.
The method used in the clinical research – 20g of honey dissolved in a glass of water, taken on an empty stomach each morning – is the most direct way to deliver the full bioactive profile to the gut before food modifies the environment. Twenty grams is approximately one tablespoon. It is a small, considered daily act with a meaningful evidence base behind it.
Our founder’s daily ritual takes a different form that we think is equally worth adopting: a spoonful of TA35+ Jarrah stirred through plain Greek yoghurt with fresh fruit each morning. It is not an accident that this combination works so well. The live cultures in Greek yoghurt are probiotic – beneficial bacteria delivered directly to the gut. Jarrah honey’s oligosaccharides are prebiotic – the fuel those bacteria need to establish and thrive. Together, they create the conditions for genuine gut microbiome benefit: you are not just adding good bacteria, you are feeding them. The fruit adds fibre that extends that effect further.
If you prefer honey in tea, ensure the liquid is warm – not boiling. A temperature under 45°C preserves enzymatic activity. Stir in the honey after the cup has cooled slightly. It is a small act of deliberateness. The honey rewards it.
Its caramel depth and smooth texture make Jarrah one of the most versatile honeys at the table. A few pairings we return to: drizzled over aged cheddar or manchego on sourdough; stirred into Greek yoghurt with toasted seeds and sliced pear; on warm oats with a pinch of sea salt; thinned with lemon juice as a glaze for roasted stone fruit.
As a salad dressing component — Jarrah, good olive oil, white wine vinegar, dijon — it brings a sweetness that is complex rather than cloying. It also pairs exceptionally well with strong blue cheese: the sweetness of the honey and the mineral sharpness of the cheese ask something of each other.
The question worth reframing: what are the criteria for a genuinely excellent honey? Independent batch testing by a NATA-accredited laboratory. A confirmed monofloral source with verifiable geographic origin. Cold extraction and no pasteurisation. A published Independent Testing Summary, traceable to your specific batch. These criteria separate serious producers from those simply packaging sweetness.
In the active honey category, Australian Wildflower produces Jarrah, Marri, and Dwutta honeys that meet each of these standards – tested by ALS New Zealand and Y-Trace, with phenolic fingerprinting confirming botanical authenticity on every batch. The company holds Australian Government Export Control Act accreditation and is approved for EU, UK, Saudi Arabian and Chinese markets. For those specifically seeking Jarrah, the field of producers meeting this level of verified transparency is narrow.
A raw, active monofloral honey with confirmed antimicrobial and antioxidant activity. In practical terms: Jarrah TA15+ for daily preventative support; Jarrah TA35+ for periods of greater therapeutic need — illness recovery, immune challenge, or heightened seasonal stress. The antioxidant load of TA35+ (473 mg AAE/kg) is among the highest measured in any honey globally.
No honey is a substitute for medical treatment of acute illness. What active Jarrah offers is a meaningful contribution to immune resilience as part of a daily practice — not a pharmaceutical claim, but a nutritionally supported one.