Is there a better honey than Manuka? Exploring Powerful Nutritional Alternatives

October 5, 2025 •

3 min read

For thousands of years, honey has been recognized for its therapeutic and nutritional value, but its properties vary significantly by floral source. With Manuka honey often cited as the gold standard for medicinal honey, many wonder: is there a better honey than Manuka? This article explores potent alternatives, backed by scientific research, to help you make an informed decision for your diet.

Quick Summary

This guide compares Manuka honey to powerful alternatives like Jarrah, Sidr, and Buckwheat, examining differences in antibacterial activity, antioxidant content, taste, cost, and origin.

Key Points

Manuka's MGO vs. Other Active Compounds: Manuka's strength comes from MGO, but alternatives like Jarrah, which uses peroxide activity, can offer comparable or stronger antimicrobial effects.
Superior Antioxidant Levels: Darker honeys, such as Buckwheat and Jarrah, often contain significantly higher levels of antioxidants than Manuka.
Potent Wild and Multifloral Honeys: Tualang (Malaysia) and Sidr (Middle East) honeys have shown powerful antibacterial and anti-inflammatory properties in studies, sometimes outperforming Manuka against specific bacteria.
Consider the Cost-Effective Alternatives: Kanuka honey, a New Zealand cousin of Manuka, provides many of the same benefits at a more affordable price point.
Raw is the Most Nutritious: To preserve the beneficial enzymes, antioxidants, and active compounds, choose raw, unfiltered honey over pasteurized options.
Local Honey for Seasonal Allergies: Consuming raw, local honey may help alleviate seasonal allergy symptoms due to local pollen exposure.
Best Honey Depends on Need: The ideal honey varies based on your intended use—whether for potent antimicrobial action, high antioxidants, taste, or budget.
Reputable Sourcing is Critical: Regardless of variety, selecting honey from a trusted, transparent source ensures purity and efficacy, especially for medicinal uses.

Manuka's Golden Reputation

Manuka honey, primarily sourced from New Zealand and parts of Australia, is well-known for its potent antibacterial properties attributed to methylglyoxal (MGO). This non-peroxide activity (NPA) is measured by an MGO rating or the Unique Manuka Factor (UMF). While Manuka has been popular in health and wellness, its high cost and research into other honeys are leading people to explore alternatives.

A Global Hunt for Potent Honeys

The properties of honey vary based on floral source, location, and bee enzymes. While Manuka is widely recognized, other honeys offer comparable or superior benefits in specific areas.

Jarrah Honey: The Western Australian Rival

Jarrah honey, from Western Australia's Jarrah tree (Eucalyptus marginata), is a strong competitor. Its antimicrobial power comes from Peroxide Activity (PA) and it contains two to three times more antioxidants than Manuka. It also has a low glycemic index and a high fructose-to-glucose ratio.

Tualang Honey: The Malaysian Rainforest Star

Tualang honey is a wild, multifloral honey from Malaysia. It contains active compounds similar to Manuka, including MGO, but often has higher levels of phenolic acids and flavonoids. Research suggests it may be more effective than Manuka against certain gram-negative bacteria in burn wounds. It may also offer neuroprotective, cardioprotective, and anti-cancer benefits.

Sidr Honey: The Middle Eastern Treasure

Sidr honey, from the Middle Eastern Sidr tree (Ziziphus spina-christi), has been traditionally used for its medicinal properties. Studies indicate it can be effective against bacteria and biofilms, including MRSA. It is also rich in antioxidants and may offer anti-inflammatory, liver-protective, and digestive health benefits.

Buckwheat Honey: The Antioxidant Powerhouse

Buckwheat honey, produced in North America and Europe, is a dark honey with a robust flavor. It boasts a higher antioxidant capacity than Manuka and is known to soothe coughs and support respiratory health.

Kanuka Honey: Manuka's Lesser-Known Cousin

Kanuka honey, from New Zealand, is closely related to Manuka. It shares similar antibacterial and anti-inflammatory properties, with some studies suggesting potentially higher MGO levels in certain batches. Kanuka is often more affordable than Manuka.

Comparison of Manuka and its Alternatives


Feature	Manuka Honey	Jarrah Honey	Tualang Honey	Sidr Honey	Buckwheat Honey	Kanuka Honey
Active Compound	Methylglyoxal (MGO)	Hydrogen Peroxide (PA)	Primarily phenolics & flavonoids, also MGO	Primarily phenolics & flavonoids	High antioxidant content	MGO and other compounds
Primary Activity	Non-Peroxide (NPA)	Peroxide (PA)	Multiflora, broad-spectrum	Broad-spectrum, biofilm inhibition	Antioxidant-rich	Non-Peroxide (NPA)
Antioxidant Level	Good, especially higher UMF/MGO	High (2-3x Manuka)	High (rich in phenolics)	Good	Very High	Good, less researched
Taste Profile	Earthy, rich, sometimes bitter	Nutty-caramel, smooth	Complex, robust, mild bitterness	Rich, buttery, sweet	Malty, robust, earthy	Lighter, silky, floral
Origin	New Zealand, Australia	Western Australia	Malaysia	Middle East	North America, Europe	New Zealand
Cost	High	High (similar to Manuka)	Very High	High	Lower	Lower
Specific Research	Wound healing, digestive health	Superior antimicrobial, gut health	Neuroprotective, burn wounds	Biofilms, antioxidant	Coughs, respiratory	Skin disorders, antiseptic

The Importance of Purity: Raw vs. Pasteurized Honey

Raw honey, which is only strained, retains natural enzymes, antioxidants, and nutrients. Pasteurized honey, heated to kill yeast, loses many beneficial compounds. Choosing raw, local honey may also help with seasonal allergies due to local pollen.

The Verdict: How to Choose Your Honey

The best honey depends on individual needs, taste, and budget. Manuka is a good option, especially for wound care. However, alternatives may offer comparable or superior benefits and be more cost-effective.

For high antioxidants: Consider Buckwheat or Jarrah.
For broad antimicrobial action: Jarrah, Tualang, and Sidr are strong choices.
For budget: Kanuka honey is a good alternative.
For general health/allergies: Raw local wildflower honey is beneficial.

Prioritize pure, raw honey from a reputable source for maximum benefits. For more information, you can explore scientific reviews on specific honeys, such as this one on Tualang honey: Review of the Medicinal Effects of Tualang Honey and a Comparison with Manuka Honey.

Conclusion: Is there a better honey than Manuka?

While Manuka honey is renowned for its MGO-driven antibacterial properties, it is not the only potent honey available. Research indicates that other types like Jarrah, Tualang, Sidr, and even more affordable options such as Kanuka and dark local honeys can offer comparable or better benefits in specific areas like antimicrobial strength or antioxidant levels. The optimal choice depends on personal preferences, health goals, and budget, with the key factor being the selection of a high-quality, raw, and unfiltered product to maximize its health benefits.

Frequently Asked Questions

Manuka's antibacterial strength comes from MGO (Non-Peroxide Activity), while Jarrah's comes mainly from hydrogen peroxide (Peroxide Activity). Additionally, Jarrah often has higher antioxidant levels.

Many local raw honeys, especially darker varieties like Buckwheat or certain wildflowers, can have high antioxidant and antibacterial properties. Local honey can also be beneficial for those with seasonal allergies.

MGO measures the methylglyoxal content, while UMF is a proprietary measure of non-peroxide activity, both indicating the honey's antibacterial strength. Higher numbers mean greater potency.

Research suggests Tualang honey, a Malaysian wild honey, may be more effective than Manuka against some gram-negative bacteria found in burn wounds due to its higher flavonoid content.

Manuka's high cost is due to its limited geographical sourcing (mainly New Zealand), a specific, short flowering period, high demand, and the extensive testing required for official grading.

No, the high heat of pasteurization can destroy many of the beneficial enzymes, antioxidants, and some nutrients found in raw honey, diminishing its therapeutic potential.

Consider your budget, desired health benefits (e.g., wound healing vs. antioxidants), and taste preference. Look for raw, unfiltered honeys from reputable sources and compare potency ratings (like TA for Jarrah or MGO/UMF for Manuka) if available.