Malva nut

After being soaked and the seed kernel removed, the flesh is mixed with granulated white sugar, ice, and soaked basil seeds, and drunk as a cooling drink in Vietnam, Thailand, Laos and Cambodia. They are sometimes also used, along with other ingredients, in sweet, cool soups similar to the Chinese tong sui.
In China, malva nut is used in tea as well by mixing with other ingredients such as sugar candy, red date, haw, liquorice, chrysanthemun flower, lilyturfroot, and jasmine tea. The advantage of such tea is believed to reduce the “hotness” of the body, and nurture the body.

SPECIFICATION

• Shape : oval or elongated
• Length : 2.5 to 3.5 cm
• Width : 1.2 to 2.5 cm
• Taste : light sweet
• Colour : pale brown
• Kernel ingredients : 2.98% fat, starch, sterculin, bassorin
• Skin ingredients : 1% fat, 59% bassorin,  mucilage & tanninUses: treatment of heat illnesses, fever, cough, sore throat, toothache, pinkeye, bloody stools, blood hot acne.
• Packing: in jute bag, 25 or 50kg/bag or as buyer’s request