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Black Jelly Grass

(4.8)
GOLD Member
Supplier From Viet Nam
Dec-05-21

Grass Jelly is a herbaceous plant, 40-60 cm high, it usually spreads on the ground. On its body, the hair is rough and when it gets old, it will turn red - pink, if it is dried, it will turn dark gray
Grass Jelly leaves can only be processed after drying. Stick and leaves are harvested (dried for storage), crushed. From stem powder and dried leaves are used to cook jelly jelly as a refreshing drink. in addition, starling stem powder is used as a processed food

Price and Minumum Quantity

Price: $0.50 - $2.00
Minimum Order Qty: 10  Kilograms
Production Capacity: 200Tonnes Per Month
Packaging: Bulk, Bag
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English name: Asian grass jelly/ Scientific name: Mesona Chinensis Benth/ Moisture: 14% max/ Color: natural brown-black./ Form: Leaf + Stick or only Leaf/ Taste: Sweet, light and cool/ Usage: to cure High blood pressure, Sore muscles and joints, Diabetes, Acute hepatitis.
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English name: Asian grass jelly/ Scientific name: Mesona Chinensis Benth.
Moisture: 14% max.
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Form: Leaf + Stick or only Leaf.
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BLACK GRASS JELLY _____________________ English name: Asian grass jelly/ Scientific name: Mesona Chinensis Benth./ Moisture: 14% max./ Color: natural brown-black./ Form: Leaf + Stick or only Leaf./ Taste: Sweet, light and cool./ Usage: to cure High blood pressure, Sore muscles and joints, Diabetes, Acute hepatitis.
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Made from the extracts of Mesona chinensis, a type of mint plant known for its gelatinous properties.
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/ DRIED GRASS JELLY LEAVES /
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Vietnam Dried Black Grass Jelly Leaf&stick Grade A High Quality

Specifications:

- English name: Asian grass jelly/ Scientific name: Mesona Chinensis Benth.

- Moisture: 10-14% max.

- Color: natural brown black.

- Form: Leaf + Stick or only Leaf.

- Taste: Sweet, light and cool.

- Delivery time: 5-7 days / container.

- Payment & delivery: L/C at sight or T/T 30% in advance, negotiable.
Grass jelly, or Suong Sao, is a black gelatin that begins with boiling the leaves and stalks of the Chinese mesona plant then gelatinized with starch. The jelly is cut into cubes for use in many desserts and drinks in China, Hong Kong, Taiwan and Southeast Asia

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Hung Le
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