Storage Type: Dry place
Shelf Life: 24 months
Instruction for use: Produce a drink or dessert
Moisture: 12% max
Impurities: 2% max
Origin: Vietnam with origin certificate
Processing: Air dry or dry under the sun
Form: Whole Leafs and Sticks
MOQ: 1 cont 20F
Origin Vietnam Good quality
Product name: Dried grass jelly leaves Origin: Vietnam Moisture: 5-10% max Ingredient: 50% leaves & 50% sticks Color: Natural brown Size: 10-20cm Packing: 50-65kgs/bales Type: Dried grass jelly leaves to make jelly MOQ: 1MT
origin Vietnam Good quality
HIGH QUALITY GRASS JELLY Grass jelly, or leaf jelly or herb jelly, is a jelly-like dessert eaten in East and Southeast Asia. It is created by using the Platostoma palustre plant (a member of the mint family) and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets.
Black Grass Jelly is a material with many uses. From stem powder and dried leaves are used to cook jelly as a refreshing drink. In addition, Black Grass Jelly has many benefits: Great for Digestive System, Treats Sore Throat, Helps Controlling High Blood Pressure, Fights Cancer and Tumor, Solution to Weight Loss, Great to Treat Constipation...Black grass jelly is great for those who are currently looking for a solution to healthy living.
Made from the extracts of Mesona chinensis, a type of mint plant known for its gelatinous properties. The natural origin of black grass jelly contributes to its unique texture and flavor. Dried black grass jelly has a gelatinous and slightly chewy texture, adding a delightful mouthfeel to dishes and desserts. Rehydrates during cooking or soaking, allowing it to absorb flavors and liquids. Characterized by its deep, black color, which adds a visually striking element to dishes. Enhances the aesthetic appeal of desserts, beverages, and culinary presentations.
/ DRIED GRASS JELLY LEAVES / - Material: 100% natural grass jelly - Color: Natural black - Moisture: 13% max
Origin Vietnam
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