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Sriracha and Manuka Honey Deviled Eggs


Try one of your favorite spring side dishes has always been the classic deviled egg. Add we’re adding a little sweet heat to this culinary staple with our Sriracha and Honey Deviled Eggs! Honey balances the spice of the hot sauce resulting in a flavorful dish that is sure to please the whole family.


  • 6 – hard cooked eggs, peeled and halved
  • 2 1/2 tablespoon  – mayonnaise
  • 1 1/2 tablespoons  – Manuka Honey
  • 1 1/2 tablespoons  – Sriracha, plus more to taste
  • 1/2 teaspoon – unseasoned rice vinegar
  • 1 teaspoon  – grated onion, with juices
  • ¼ teaspoon  – coarse salt
  • fresh herb garnish , (torn cilantro, basil or Italian parsley)


  1. Carefully lift the yolks from the whites and place in a bowl. Arrange the whites, cut side up on a large plate.
  2. Mash the yolks thoroughly with the back of a fork. Add mayonnaise, honey, Sriracha, vinegar, grated onion and salt. Beat with a wooden spoon until mixture is thoroughly blended. Taste and add more Sriracha, if needed.
  3. With a teaspoon carefully fill each egg white, dividing evenly. Garnish with a torn leaf of the preferred herb. Refrigerate until ready to serve. Serve cold.
  4. Enjoy!

Based on a recipe from: The National Honey Board

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Stay Hydrated With Fruit Infused Water

Stay Hydrated With Fruit Infused Water


Summer is nearing and we need plenty of hydration. But, how do we make drinking plain H2O interesting?

How about making infused water? Colorful fruit infusions will make you want to drink more without the extra calories. Plus, It’s good for you.

Here are a few tips to get you started:


  • Any Pacific Resource International Manuka Honey
  • Water
  • Fruits, vegetables, and herbs. Here are a few suggested combinations
    • Cucumber + lime + strawberry + mint
    • Lemon + raspberry + rosemary
    • Orange + blueberry + basil
    • Lime + ginger root + basil
    • Watermelon + honeydew + mint
    • Cucumber + mint + jalapeno
    • Lemon + thyme
    • Orange + hibiscus + star anise
    • Orange + cinnamon + cardamom + cloves
    • Pear + fennel

Choose organic fruits and vegetables for a better taste. Use filtered cold water rather than hot water. Heat will compromise the nutrients in your produce. A glass container is always better for the best flavor.

Choose, soft fruits like citrus, strawberries, melons, cucumbers for quick infusions

Apples, take longer to infuse, so cut them into very thin slices.

Crush herb and flowers and wrap in a cheesecloth so all the stray bits don’t float in the infusion.

Add very little honey for sweetness. Too much will spoil the drink.

Drink within a few hours. Enjoy!

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Summer Fruit Salad With Lime, Mint And Honey

Summer Fruit Salad With Lime, Mint And Honey


This refreshing Summer Fruit Salad with Lime, Mint and Honey is an easy and healthy side dish. Perfect for any Summer gathering.


  • 1 cup blackberries
  • 1 cup blueberries
  • 2 kiwis, peeled and diced
  • 1 cup pineapple, diced
  • 2 cups strawberries, sliced
  • ½ lime, juiced
  • 1 tablespoon Multiflora Honey
  • 2 tablespoons fresh mint, chopped


  1. Add all of the ingredients together in large bowl. Toss to combine. Refrigerate for at least an hour to let the flavors develop.

Based on a recipe from: ChefSavvy.com

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Sticky Multiflora Honey Chicken Wings

Sticky Multiflora Honey Chicken Wings


This recipe inspired by myrecipes.com. sparked my imagination! I am always looking for ideas to serve during a pool party. You want something that you can grab and eat with your fingers while sitting in the back yard. I would serve these chicken wings with lots of wet towelettes.

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  • 20 large chicken drumettes, skinned
  • 2 tablespoons toasted sesame oil, divided
  • 5 tablespoons New Zealand Multiflora Honey
  • 1/4 cup unsalted chicken stock
  • 1 teaspoon of Chipotle BBQ Pacific Sea Salt
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons ground fresh chili paste
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons unsalted roasted peanuts, chopped


Coat a large foil-lined baking sheet with cooking spray. Combine chicken and 1 tablespoon of oil. Toss to coat then broil for 13 minutes, turn chicken over and broil again for 3 minutes.

Combine New Zealand Multiflora Honey, chicken stock, Chipotle BBQ Pacific Sea Salt, vinegar, chili paste, ginger, garlic, and remaining tablespoon of oil in a small skillet. Cook over medium-high heat. Bring to a boil, stirring for another 13 minutes until liquid is reduced to about 2/3 cup. Brush chicken with 3 tablespoons honey mixture, and return to broiler. Broil 2 minutes until lightly charred. Place chicken in a large bowl; drizzle with the remaining honey mixture, and toss to coat. Sprinkle chicken with cilantro and peanuts. Serve and enjoy!

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spicy tropical gold

Spicy Tropical Gold

Spice up your Cinco de Mayo with our Spicy Tropical Gold. This festive cocktail is the perfect balance of sweet and heat!


YIELD: Makes 1 serving


  • 1/2 oz. – Multiflora Honey
  • 1/2 oz. – lime juice
  • 1 oz. – pomegranate juice
  • 1 oz. – pineapple juice
  • 2 small slices – jalapeno
  • PRI Margarita Salt – Salting the glass rim
  • ice slices of jalapeno for garnish
  • 2 oz. – silver tequila *optional


  1. Place the two slices of jalapeno into a cocktail shaker and muddle with a muddler (or the handle of a sturdy wooden spoon). Add the honey and remaining ingredients, with the exception of the garnish, into the shaker. Please note that the honey must be added in first so that the additional ingredients help dissolve it and incorporate it into the combination.
  2. Shake for eight seconds. Pour into a glass with a salted rim and garnish with a slice of jalapeno.

Based on a recipe from: National Honey Board

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slow cooker pulled pork

Slow Cooker Pulled Pork



Relax and enjoy tender pulled pork sandwiches for dinner by letting your slow cooker do all the work! Everyone is sure to love it!


  • 2 lbs. pork tenderloin
  • 1/3 cup balsamic vinegar
  • 1/3 cup low sodium chicken broth
  • 1/3 cup Manuka honey
  • 2 T low sodium soy sauce
  • 2 T Worcestershire sauce
  • 3 cloves garlic, minced


Place pork tenderloin in slow cooker.

Whisk together balsamic vinegar, broth, Manuka honey, soy sauce, Worcestershire sauce, garlic. Pour over pork.

Cook pork about 4 hours on low or until pork has an internal temp of 145°F. Then, remove pork and allow it a 3-minute rest time.

After the rest time, use two forks break apart and then add back to the slow cooker until you are ready to enjoy.


Manuka Honey BBQ Sauce

A favorite combination of sweet and tangy and the best way to top your summer BBQ!


  • 1 cup ketchup
  • 1 cup white vinegar
  • 2 tbsp molasses
  • 1 cup Manuka honey
  • 1 tsp Pacific Sea salt
  • 1/2 tsp pepper
  • 2 tsp dry mustard
  • 1 tsp paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder


  1. Whisk all ingredients in a medium sauce pan over medium heat
  2. Allow barbecue sauce to simmer for 10 to 15 minutes
  3. Remove from heat and allow to cool
  4. Store in an airtight container and store in the refrigerator until ready to use
  5. Enjoy!


*PLEASE NOTE: be sure you have a pork TENDERLOIN and not a pork LOIN. They are NOT the same. A tenderloin is about 1 1/2 pounds, long and thin. A pork loin is much bigger and thicker.


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Stars and Stripes Strawberry-Blueberry Honey Pie

Stars and Stripes Strawberry-Blueberry Honey Pie

Red White and Blueberry! Celebrate Independence Day with a tasty Stars and Stripes Strawberry-Blueberry Honey Pie. Have fun watching the fireworks while enjoying a delicious slice of the strawberry and blueberry pie made with New Zealand Tawari Honey. Ingredients Crust: your favorite prepared double pie crust Strawberry Filling: 6 tablespoons of Tawari Honey 1/8 teaspoon Pacific… More Stars and Stripes Strawberry-Blueberry Honey Pie
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swirled fruit and manuka smoothie

Swirled Fruit And Manuka Honey Smoothie


Before your next workout session make this tasty power-packed Swirled Fruit and Honey Smoothie for a quick and delicious way to get a pre-workout boost.

YIELD: Makes 24 oz. Smoothie / 12 oz. Topping


For Smoothie:

  • 2/3 cup mango or peach nectar
  • 2 cups frozen unsweetened peach
  • slices or pieces 2 cups fresh mango pieces sliced or cubed
  • 2 tsp. Manuka Honey

For Topping:

  • 1/4 cup 2% milk or whole milk
  • 6 oz. nonfat vanilla yogurt
  • 1 1/2 tsp. flax seed meal
  • 2 tsp. Manuka Honey
  • 1 frozen ripe banana peeled and quartered


For smoothie:

1. Place ingredients for base into a blender in the order listed; secure lid.
2. Select the lowest speed and slowly increase to high, blending for 45 seconds to 1 minute or until mixture is smooth.
3. Divide among serving glasses.

For topping:

1. Place ingredients for base into a blender in the order listed; secure lid.
2. Select the lowest speed and slowly increase to high, blending for 45 seconds to 1 minute or until desired consistency is reached.
3. Pour over mixture in glasses.
4. Swirl with a Manuka honey stick

Based on a recipe from: National Honey Board

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vegetarian chili with manuka honey

Vegetarian Chili With Manuka Honey


Everyone enjoys a nice hearty bowl of chili, what makes this chili recipe extra special is the added Manuka Honey! The great sweetness of honey helps balance the spice of the peppers. Give this Vegetarian Chili with honey recipe a try for your next dinner gathering.


  • 1 package (15 oz.) firm tofu
  • 1 T vegetable oil
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 2 cloves garlic finely chopped
  • 2 T chili powder
  • 1 tsp. ground cumin
  • 1 tsp. Pacific Sea Salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 1 can (28 oz.) diced tomatoes undrained
  • 1 can (15-1/2 oz.) red kidney beans undrained
  • 1 can (8 oz.) tomato sauce
  • 1/4 cup Manuka Honey
  • 2 T red wine vinegar


  1. Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid.
  2. In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.


Based on a recipe from: The National Honey Board

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whipped honey butter

Whipped Honey Butter


This simple 3 ingredient Whipped Honey Butter recipe is very easy to make. It goes great on french toast, fluffy pancakes or waffles! Give this deliciously simple recipe a try!


  • 1/2 cup unsalted butter softened, 
  • 3 tablespoons Blue Borage Honey
  • 1/2 teaspoon cinnamon optional


  1. Whip all ingredients together in a small bowl using a handheld mixer. Serve immediately or refrigerate in a clean glass jar with the lid on. It should keep for at least a month.

Based on a recipe from: Savory Nothings

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