Monk Fruit

Monk fruit is from remote land of Asia. It got its name as monk fruit as the Buddhist monks encountered and cultivated for its sweetness and healing properties. Its named after them as Luohan Guo. It is unusual for Monk fruit to be used fresh. Most often it is dried and then used. Un like most fruits, whose sweetness comes from fructose sugar, Monk fruits sweet taste comes from a different kind of substances called mogroside which tastes extremely sweet but has negligible calories.

STORAGE: Store in a cool, dry place.

Ingredients: Erythritol, Monk Fruit Extract.

Directions: Simply use one tea spoon sugar like monk fruit sweetener of place on one tea spoon sugar in coffee or tea. Sprinkle on cereal and fruit. Can use for home cooking and baking like Pancakes, muffins, cookies, waffles. Tastes great with yogurt or any deserts with out any after taste.