Nature's super-sweet miracle

Monk fruit (Siraitia grosvenorii) comes from the southern regions of China. It was named after the Buddhist monks who cultivated it for centuries and used it in traditional remedies — mainly for colds, asthma and digestive discomfort.

It is a small, greenish-brown fruit belonging to the gourd family (Cucurbitaceae). Its modern popularity comes from an extraordinary sweetness that stems not from natural sugars but from Mogroside V and related mogrosides — compounds that are many times (up to 150–300×) sweeter than sugar while carrying practically no calories.

We harvest our fruit in the same region as the monks did, using traditional and environmentally friendly methods.