Extracted from Monk Fruit and tastes just like sugar. Monk fruit in Southeast Asia was first used by Buddhist monks in the 13th century, hence the fruit’s unusual name.The sugar cubes are made of Rock Sugar, Winter Melon, Monkfruit (Lo Han Kuo) Longan Pulp.
Rock Sugar, Winter Melon, Monkfruit (Lo Han Kuo) Longan Pulp
This secret blend aids in warding off heat and relieving respiratory problems. It is a just-add-water beverage, ready to serve.
How to use:
Taste great on its own and it is also ideal for sweetening hot beverages; preparing desserts, herbal tea, hashima and bird’s nest.
Country of Origin: