Why is Jarrah honey more expensive?
Share
Last Updated: October 2, 2026
Why Does Jarrah Honey cost more than other types of Western Australian honey?
This is a fair question and what are the differences between our Jarrah TA10+ honey and the Super Jarrah TA20+ honey? Once you understand you will see why it is well worth the investment. Here’s what makes Jarrah honey more expensive, and more exceptional, than most other honeys.
1. Jarrah Honey Comes from a Very Rare Tree
Jarrah honey is sourced from the nectar of the Eucalyptus marginata tree, known as the Jarrah tree - a species unique to the southwest of Western Australia.
Jarrah trees only grow in specific regions and require very particular environmental conditions to flower. Unlike other trees that flower annually, Jarrah trees only blossom once every 2 to 4 years - and even then, flowering can be affected by rainfall, temperature, and natural bushfire cycles.
🌳 Rarity = limited supply = higher price.
2. There’s Only a Short Harvest Window
Even when conditions are ideal, the Jarrah flowering season is short - giving beekeepers only a limited window each year to harvest.
Combine that with unpredictable weather, bee health and location access, and it’s easy to see why Jarrah honey is harvested in small batches - and can’t be mass-produced like standard supermarket honey.
3. It Has Exceptionally High Antimicrobial Activity
Jarrah honey is famous for its powerful medicinal properties. It contains naturally occurring hydrogen peroxide, antioxidants, and unique prebiotic compounds that give it extraordinary healing potential — similar to, or greater than, Manuka honey.
All our Jarrah honey is independently tested and TA-rated, with TA20+ and above offering potent antimicrobial activity for immune support, wound healing, oral health and more.
4. It’s Raw, Untouched, and Sustainably Harvested
We believe in quality over quantity. Our Jarrah honey is:
- Raw and unpasteurised (never heat-treated)
- Single-origin, sourced directly from WA forests
- Unblended, maintaining floral purity
- Sustainably harvested, supporting the health of the environment and bees
Producing honey this way takes more time and care - but it ensures that you get a product that’s nutritionally superior, ethically sourced, and full of natural bioactivity.
5. It’s in High Demand Globally
Jarrah honey has attracted worldwide attention as a premium natural health product. With increasing demand in Asia, Europe, and the Middle East, prices reflect its growing recognition and limited availability.
When you purchase Jarrah honey from The Rare Honey Company you’re not just buying a sweetener - you’re investing in one of nature’s most powerful and rare functional food.
Frequently Asked Questions
Does raw honey need to be refrigerated?
No. Raw honey is best stored in a cool, dark cupboard at room temperature (around 15–21°C). Refrigeration can accelerate crystallisation and make the honey thick and difficult to use. The natural antimicrobial properties of raw honey mean it doesn't require chilling to stay fresh. Keep it sealed in an airtight glass container away from direct sunlight instead.
What is the raw honey shelf life if stored correctly?
Raw honey can last indefinitely when stored properly in an airtight glass container in a cool, dark place. Archaeologists have found 3,000-year-old honey in Egyptian tombs that was still edible. However, raw honey will naturally crystallise over time—this is a sign of purity, not spoilage. Crystallised honey remains safe to eat and can be gently liquefied when needed.
Can I store raw honey in a plastic container?
Glass is always preferable for long-term storage, but food-grade plastic containers can work temporarily. Avoid cheap plastics, as honey may absorb odours or chemicals over time. Glass jars are superior because they're inert, don't absorb flavours, and provide an airtight seal that protects the honey's bioactive properties. For premium raw honey like those from The Rare Honey Company, glass preserves the full potency and flavour profile.
How do I know if my raw honey has gone bad?
Raw honey rarely spoils due to its natural antimicrobial activity. However, watch for signs of fermentation: fizzing, a sour smell, or visible mould (extremely rare). If the honey smells off or tastes unusual, discard it. Crystallisation is not spoilage—it's natural and happens with pure, raw honey. A TA10+ or TA20+ rated honey like Jarrah or Super Jarrah maintains its bioactive properties even after crystallising.