Monk Fruit

Monk fruit, also known as luo han guo, is a natural sweetener derived from the monk fruit plant (Siraitia grosvenorii), native to southern China and northern Thailand. It has been used for centuries in traditional Chinese medicine and cuisine. The sweetness of monk fruit comes from its naturally occurring compounds called mogrosides, particularly mogroside V, which are intensely sweet but contain zero calories and have no effect on blood sugar levels.

Monk fruit extract 100-250 times sweeter than sugar, making it a popular sugar alternative for people looking to reduce their calorie intake or manage conditions like diabetes. It is commonly used in various food and beverage products, including beverages, condiments, desserts, and baking mixes, to provide sweetness without the drawbacks of sugar or artificial sweeteners.

Monk fruit extract is typically sold as a liquid or powder and can be used in cooking and baking as a substitute for sugar. Its growing popularity reflects a broader trend toward natural sweeteners and healthier alternatives to refined sugars and artificial additives.