The most desired honey varieties in the world.

Honey is not just “sweet stuff”; its unique flavors, colors, and health benefits come from the flowers bees visit. Some honeys are especially prized around the world because of their botanical source, rarity, and bioactive compounds.

Manuka Honey (New Zealand, Australia)

• Unique ingredients: Methylglyoxal (MGO) and Leptosperin, which give strong antibacterial and medicinal properties.

• Highly valued for wound healing, sore throats, and digestive health.

Sidr Honey (Yemen, parts of Saudi Arabia & Pakistan)

• Unique ingredient: High antioxidant content from the Sidr tree (Ziziphus).

• Rich, buttery flavour, believed to boost immunity and energy.

• Heather Honey (Scotland, Northern Europe)

• Unique ingredient: High thixotropic gel-like structure due to protein content, plus lots of phenolic compounds.

• Strong, aromatic flavour; considered a gourmet honey.

Tualang Honey (Malaysia)

• Unique ingredient: High phenolic acids and flavonoids.

• Collected from giant wild bee hives high in rainforest trees. Known for antimicrobial and antioxidant effects.

Acacia Honey (Europe, China, US)

• Unique ingredient: High fructose-to-glucose ratio, making it very slow to crystallise.

• Light, mild flavor; popular for tea and gourmet dishes.

• Acacia honey comes from the nectar of the black locust tree (Robinia pseudoacacia), which is native to eastern and southeastern North America.

Chestnut Honey (Italy, Balkans)

• Unique ingredient: High tannin and mineral content, with lots of antioxidants.

• Dark, slightly bitter taste; supports circulation and respiratory health.

• Chestnut honey is a unique type of honey that comes from the nectar of the European chestnut tree (Castanea sativa), primarily found in Italy, Greece, and France.

Eucalyptus Honey (Australia, South America, Mediterranean)

• Unique ingredient: Natural eucalyptol (cineole), giving respiratory benefits.

• Distinct herbal, cooling taste.

• Eucalyptus honey comes from the nectar of eucalyptus trees, also known as gum trees, which are native to Australia. These trees produce a variety of honey, with many different species contributing to the honey's unique flavour and health benefits.

What Makes Honeys Different?

• Nectar Source → Floral compounds, minerals, and phytochemicals unique to each plant.

• Geography & Climate → Soil minerals, altitude, and temperature affect nectar.

• Processing: Minimal heating and filtration preserve enzymes (diastase, invertase, and glucose oxidase) and volatile aromas.

Best Way to Preserve Honey Naturally

1. Store in glass or food-grade stainless steel (plastic can leach chemicals).

2. Keep in a cool, dry, dark place (ideally below 25°C).

3. Seal tightly to prevent moisture absorption (honey is hygroscopic—it draws water, which can cause fermentation).

4. Avoid Refrigeration (can speed crystallisation).

5. Don’t Heat Above 40°C—High heat destroys enzymes, antioxidants, and aroma compounds.

6. Leave it raw—unpasteurized honey keeps its natural pollen, enzymes, and medicinal value intact.

Rare honeys are prized because of their unique plant chemistry, and the best way to preserve honey is to keep it raw, sealed, and stored in glass in a cool, dark place.