Friday, 23 September 2016

Tomatoes, oh Tomatoes: You love TLC

I love vine-ripe tomatoes that are grown organically.  If you find them in supermarkets, they are expensive.  So I grow my own.  To those of you who have tried growing them, you know how trying it is.  First, they are susceptible to pest especially aphids and white flies.  These pests basically suck the life out of the plant.  If the pest is not controlled, you end up with a dead plant which leads to a major disappointment especially if you started with a healthy seedling.  Over the years, I have had many plants died on me so I continually experiment with the mixture for pest control.  After many iterations, I have finally come up with one that I can live with.

You can produce it yourself by creating an enzyme solution from organic wastes (such as fruit peels, vegetable discards, etc.) with citronella, indian borage and ginger fermented with a sugar source (molasses, gula nipah, gula melaka, etc.) and unchlorinated water for at least one month. though I tend to ferment for 3 months.  What will be produced is a liquid filled with beneficial enzymes and microorganisms as well as nutrients with pest control properties.  This is a concentrate which you then dilute at the rate of 10ml or 2 tablespoons of concentrate to 1 litre of water,  Just spray the plant including the underside of the leaves twice a week.

Tomato plants love water but cannot abide soggy soil so the soil mixture had to be able to retain water but not drown the roots.  Water had to be accessible to the roots so by having a richly organic soil, the soil remained moist throughout the heat of the day, keeping the plant "fresh".  The plants love the sunshine and does best in full sun in the day but if there is a lack in moisture, the plant can wilt and may not recover.

Now that I got the pest under control, and the soil mixture with drainage done, the next step is to encourage flowering and fruiting.  Most organic fertilisers are general purpose and doesn't provide the full support for flowering and fruiting.  I conducted some experiments and found that liquid fish amino acids (FAA) with sea salts and liquid calcium concentrate worked best for me to encourage flowering and fruiting.

I produce the liquid FAA by fermenting 500g of fish wastes, 100 ml of probiotic liquid (such as from probiotic drinks or yogurt drinks), 100 ml of liquid molasses or 100gm of molasses with 1 later of unchlorinated water.  The mixture is fermented for at least 1 month.  I use fish wastes from the farm fish as I can ensure that it has not had any contaminants introduced such as chemical preservatives that are often applied to fish from the market.  Fish wastes include the innards of the fish, the gills and the bones.  Instead of molasses, I have also tried using gula melaka.  

I also produce the liquid calcium from eggshells from the farm eggs (which are from free-range organic chicken) fermented with vinegar for at least 1 month.  For the sea salt, I will dissolve 500g of sea salt in 1 litre of unchlorinated water and leave it overnight before making my FAA concentrate.  The difference before and after the application of this combination is tremendous.  Now I am even more motivated to plant more varieties of tomatoes :)

Before application, 1-2 fruits per bunch
Before application, few flowers

After application, average of 5 per bunch

After application, increase in flowers

Thursday, 22 September 2016

Suria Helang Lui: 7 years later Part 2: Vegetable and herbs

The farm is designed with the concept of every thing grown at the farm is either edible and/or have therapeutic values or in support of the farm produce.  Hence vegetables and herbs are integral.  Most leafy vegetables require more care and with the farm size of 2.5 acres and the multitude of content, I needed to have a way of growing it with the least amount of time and effort required and lowest cost possible.  The objective is to produce quality vegetables for the family and to support our market stall, making it affordable to many.  This is where the producing our own fertiliser and pest control helps as well as having the greenhouse.

The vegetables selected are based on what I like - after all, what is the point of growing things that you don't like?  My favourites are tomatoes, cabbages, kale, kailan, choy sum, spinach, french beans, long green beans and broccoli.  I also like other vegetables so we have an assortment of them planted.  Some are planted in the greenhouse - those that require more care like tomatoes and cabbages - and others are planted outdoors - especially the ones that require a trellis or climbing support like the beans and cucumbers.  We rely on organic methods for fertilisation and pest control and I am continuously experimenting on formulas to improve the quality and yield as well as to protect my vegetables from the damage done by pests.

Another aspect that I continue to experiment is growing vegetables in polybags.  As more and more people tend to live in apartments and condominiums whereby they do not have the land to grow their plants, container gardening is the only option.  As the greenhouse has a size limit, I can simulate growing vegetables in a small space - the soil composition, water and drainage, fertilisation, pest control and light requirement.

The seeds we selected are all non-GMO and some are organic.  In the last year we have started to produce our own seeds to support our continued planting cycles.  This will help reduce our seed costs as well as reducing our dependence on commercial seed suppliers.  We have started to sell some of our seeds but this is not a focussed activity.

Part of the learning process is understanding the soil composition for the various vegetables, pests that love it and how to control it as well as water and fertilisation.  A key component is to keep the soil healthy and alive by regularly introducing beneficial microorganisms and enzymes as well as encouraging the earthworm population.  For me, one of the best decisions I made was not to bulldoze the land hence I retained the top soil that took years to build.  All the vegetation wastes are recycled back into the soil which further adds to the quality of the soil over time.

Going organic has also made it more of a challenge in controlling pests but ultimately, it is worthwhile for the quality of vegetables produced.  Having access to quality water free from contaminants also makes a difference.  Chlorine kills microorganism hence their use in the water purification process.  This in turn may also affect the beneficial microorganisms in your soil.  In promoting the natural health of the soil, this can adversely affect our efforts hence our reliance on natural river water that we have piped down from the source.  Whenever someone asks me what to look for when buying a piece of land, I always says it is important to have a good natural water source.

One of my interest is the role of food as a source of promoting good health and prevention of diseases.  So apart from having nutritious vegetables, I also love to plant herbs and spices.  Over the years, I have been building and studying the herbal plants that we plant at the farm.  I focus more on our native plants and gather information from practicing traditional herbalist.  The various herbs can be used in cooking as well as in drinks.  Amongst the plants we planted are turmeric, Bentong ginger, small galangal, ginger torch, lemon grass, citronella, and misai kucing.  I began this collection about 5 years ago and continue to build it as I study our traditional therapies.  I focus on what is found in Malaysia as I hope to build a heritage collection at the farm.  Some of the produce is sold in its raw form and some are used in the production of our drinks and concentrates which is designed to make it easy for people to add to their diet and consume as part of their normal diet.  In order to ensure perpetuity, we also work on propagating the plants.

Apart from human consumption, my herbals also serve as source materials for my pest control formula.  There are many herbals that can serve as pest control such as citronella, Indian borage and ginger.  So, these types of herbs serve a dual purpose at the farm: for humans and for pest control.  By growing them at the farm, I can be assured that they are free from chemical pesticides thus it prevents the introduction of toxic chemicals into my farm system.

Apart from herbals, we also plant honey bamboo (rebung madu) and it also have multiple purpose - provide for rebung madu (honey bamboo shoots), the bamboo to use in create supporting stakes for the plants , bamboo rod to harvest fruits and source material for creating a trellis.  At the same time, it can also provide me with an impromptu fishing rod.

The basic underlying tenet is still to do no harm to the ecosystem and continue to retain the balance.  It is a holistic approach with care and thought given to all at the farm.  Hence our tagline: "Maximizing nature's bounty".

Part 3: Our products for continued sustainability of the farm.

Wednesday, 21 September 2016

Suria Helang Lui: 7 years later Part 1.

Time has definitely flown by since I have started to focus on the piece of land that I bought in 2007, whilst I was still working on the corporate world.  At that time it was a jungle - you can play Tarzan and swing from tree to tree from the long vines that hung off the trees.  The first 3 years I spent the time developing the land with minimal soil disturbance, widened and deepened a dried-out stream to make my fish pond, studied what vegetation was there that I wanted to keep and what I wanted to remove and to figure out what I wanted to do.  Although many thought that I was doing things the hard way since I didn't just bulldoze the land, I feel that it is the right decision since we retained the topsoil that had taken decades to form.  This provided a good base for the soil condition for planting.

After 1 year of studying the contour of the land, I had a fish pond created that flowed from one side of the land out to Sg. Lui, which allowed for me to have an inflow and an outflow as well as a flood control measure.  We "pulled" our own polypipe (2 sets) : 1 for farm use and 1 for the fish pond.  This allowed for us to have a constant flow of water coming in one end of the pond thus making it more like a river than a fish pond.  The end result is our fish pond has constant fresh water incoming, no aeration needed for the fish and no smell as well as river fish and shellfish coming in which provided food for our fish.  We maximised what nature has and try to minimize impact to the river system.  The water fountain we have requires no pumps or mechanised units but just the application of physics.  All this enabled us in rearing fresh water fish that didn't have a "muddy" smell with a natural sweetness.  Subhanallah.  I tried rearing various species over the years but in the last year, we have narrowed it down to 3 species: Catfish (keli), Tilapia and Lampam.  We do have other species in there such as Kelah Daun, Seluang, Tilan and various other types of river fish that are the norm in the rivers in this area.  Over the years, we have made some modifications and adjustment, to suit with the water flow, fish production operations as well as to ensure we have sufficient protection, in shaa Allah,  from sudden rise in the river water levels.

My father used to say that my farm was like a village as I had all sorts of plants and trees.  I didn't focus on one or two types of plants like most commercial farms,  Being in the heart of the local fruit area - durian, mangosteen, cempedak, jackfruit and duku langsat - many thought I should focus on one or two of these fruits.  My concept is different: ultimately I wanted the farm to be able to provide for a complete food diet - fresh fruits, vegetables, proteins and carbohydrates hence the idea of a self-sufficient integrated farm.  It is definitely a different concept because I envisioned that some day, we would be able to do end-to-end and by choice, be independent of suppliers and to be able to produce not only raw goods but processed products - all done free from toxic chemicals and as naturally as possible.

I spent the first 3 years experimenting why grows best, how to grow it better, how to care for the land and how to strike  environmental balance.  Today, I have lost count of how many types of plants and trees we have although I do try from time to time to catalog what I have but I have to admit, it is not high on my to-do list.

Apart from the fish pond, we have a greenhouse.  Many have asked me: "Do we really need to have a greenhouse and why?".  I built the greenhouse for a few reasons:
  1. To grow vegetables that require more care
  2. To have an area for me to propagate plants especially in creating new seedlings
  3. To have an area that I can still have an activity on those rainy days
  4. To be able to experiment in a more controlled setting
Part of the joy of farming is to be able to experiment and find ways of doing things that are more attuned to nature and minimising damage to the environment.  I also call this my oxygenation room as when I work in the greenhouse during the day, the plants in there are actively producing oxygen as a by-product from photosynthesis (remember the biology class).

From a fruit production perspective, I try to make it so that we are able to have fruits year-round hence we have seasonal fruits like mangosteen, jack fruit, cempedak, jam madu as well as non-seasonal fruits like papayas and bananas.  At the farm, at last count we have over 25 varieties of bananas - all non-GMO, hormone-free and local.  Hence week-to-week, the banana variety produced from the the farm varies.  I view our collection of banana plants as part of the preservation of our heritage.  Each variety has its unique qualities from the inflorescence, pseudo stem, leaves and fruit.

From the experiments and taste, we have narrowed our papayas to three varieties: the "orange" flesh exotica, red exotica and red "sekaki".  I chose these because they are the tastiest and sweetest for me and it seems that our customers enjoy them too.
In the beginning, we only had a few plants and weekly have a few fruits.  We also had to work on scheduling planting so that we will have fruits weekly as there comes a time when the papaya tree is no longer viable and will need to be replaced.  Hence, we now produce seedlings twice a year from our own seed collection.

This farm is chemical pesticide and fertiliser-free.  In the beginning, I depended fully on commercial organic pest control and fertiliser.  Over the years, I conducted my own farm-based research and experiments and now we are 70-30 on our own fertilisers to dependence on commercial products for our needs.  We now produce our own liquid concentrate for fertiliser as well as pest control and compost soil.  The ingredients used are farm-produced with the exception of raw sugar, molasses and sea salt.  Recently, we introduced them as our ORGME line of products.  These are the same fertilisers that we use at the farm in conjunction with 2 other types of commercial organic fertilisers.  The target is in the future, we can produce all our own fertilisers and making the farm in control of our fertilisers and independence from manufacturers.

In Part 2, we will relate our vegetables and herbals - the underlying produce of the farm - without compromising on our values and principles :)

Monday, 12 September 2016

More than just a flower, Roselle

Living in Malaysia, it is easy to grow Roselle (scientific name: Hibiscus sabdariffa L., Malay name: Asam suss)  plants which are from the Hibiscus family.  Given the right care, it produces flowers lavishly.  The beautiful flowers have delicate petals of light pink incisor with a dark red centre.  As part of your flowering edible landscape, it is a great choice.  It can grow tall, reaching over 2m in height.  The growth can be controlled by regular pruning which not only shapes the plant but at the same time encourage new growth which leads to more flowers.

Roselle is interesting in that it is what I call a flower fruit or the correct term is calyx (plural form: calyces).  It is unique in shape and texture with a dark red color which turns almost black-red when dry.  However, when you turn it into a juice, it become a blood red color.  As part of a daily diet designed to promote good health, the juice is rich in vitamin C and other nutrients including anti-oxidants.  For me, it is the drink of choice as opposed to processed fruit juices that contains all kinds of additives and artificial colouring.

Based on a study by Purdue University, it is high in calcium, niacin, riboflavin, vitamin C and iron.  It is also caffeine-free hence it can be made as an after-dinner tea for those who cannot consume caffeine after late afternoon or they have a hard time sleeping.

It is easy to make the drink.  Just peel-off the petals from the seed pod, chop it into small pieces, place it in a claypot and bring it to boil.  A dark red liquid can be produced.  The resulting liquid is very sour.  Do not discard the chopped petals as it can be consumed either by adding it to the drink or turned into a jam.  When it is drank warm, it is often referred to as Roselle tea but when it is drank cold, it is referred to as Roselle juice.  The drink can be sweetened with honey, raw sugar or brown sugar.  I do not recommend white sugar as it adds unhealthy benefits to the drink.

You can also use it in your cooking to add the sour flavour as well as red color to your dish.

I am not a proponent of artificially and chemically produced supplements or supplements that undergo chemical process and later have all kinds of additives and preservatives hence the drink is one of my choice of drinks for vitamin C.

It also has anti-hypertensive properties and studies have been done and found that it produces a positive effect in lowering blood pressure - another plus for me as being from a family of history of high blood pressure, I see this drink as a preventive as well as a curative measure.  With our hot climate, it is a cooling drink to help quench thirst.

I am recovering from a cold so this is my daily drink now with its high natural ascorbic acid content (vitamin C) as well as the anti-bacterial and anti-inflammatory properties to aid in natural healing.

The Roselle can also be made into a probiotic drink by undergoing a fermentation process.  The benefit of doing this is apart from the probiotics, you can store the fermented concentrate for a long period without the need for refrigeration.

All in all, why I love it as a daily drink or regular drink : I get my vitamins and minerals which help me boost my immune system, reduces hypertension (my blood pressure will rise after a hot day working outdoors), quench my thirst, increase my metabolism and reduce the hydrolysation of starch to sugar), cancer prevention, decreases bronchoconstriction so I can breathe better and helps keep my bones and teeth healthy.  What more can I ask from a drink?  All these goodness also makes it the juice I choose for my 3 year-old - to me it is much better than a lot of the processed fruit juices out there - and he loves it.

As with many natural ways, it takes regular consumption to get the best benefits - it is not a miracle cure nor does it give immediate effects like pharmaceutical drugs.  However, it is a way of enjoying healthy food for long term benefits without the many negative side effects. So, let us maximise one of nature's bounty.

Sunday, 21 August 2016

ORGME: Mangosteen, the booster range

Mangosteen is one of our great local fruits, also known as the Queen of Fruits.  Its scientific name is Garcinia mangostanaWith the exception of the stem and seed, the whole fruit provides us with many wondrous health benefits naturally.  Personally, it is a fruit that tops my list.  Unfortunately, it is seasonal.  So when it is the season, I tend to stock up on the fruit and process it so I can have a longer supply.  Living in the land where this fruit can be grown naturally and organically, it is an opportunity that I like to maximise.

It is important to select good quality fruits that is at its prime when all the beneficial nutrients are at the maximum.  Mangosteen is low in calories and is a good source of vitamin C  and dietary fiber as well as providing a good amount of Vitamin B and minerals such as Calcium, Copper, Iron, Magnesium, Manganese, Phosphorous and Zinc.  It also contains Carotene-a, Carotene-ß and Cryptoxanthin-ß (Source: USDA National Nutrient Database).

It also contains Xanthone, a class of naturally occurring polyphenol compound.  The fruit contains two types of zanthones - alpha mangosteen and gamma mangosteen - which have been shown to have several benefits including anti-inflammatory.  These antioxidants have healing properties which heals cells damaged by free radicals, slow down raging and prevent degenerative diseases and physical and mental deterioration - what we Malays say as "awet muda".  The xanthones also helps to burn fat to prevent weight gain.

The high content in Vitamin C makes it a good natural source of this vitamin which provides for improved immune system and defence against free radicals.  An important nutrient in cell development is Folate, which is found in mangosteen.

Amongst the properties of the fruit are:

  1. anti-inflammatory
  2. anti-fungal
  3. antioxidants
  4. antibacterial

Mangosteen are being used in various cancer studies with the key element of Xanthones (source: National Centre of Biotechnological Information- NCBI).  Among the studies being conducted is the use of mangosteen as a "chemopreventive" in the treatment of cancer, arresting tumor growth as well as a preventive and curative treatment for cancer.

In summary, the mangosteen provides healthy benefits:

  1. Strengthens the immune system
  2. Fights free radicals
  3. Good for the brain helping to fight against mental deterioration and degenerative diseases
  4. Helps to fight against cancer
  5. Helps the fight against cardio-vascular diseases
  6. Reduces cholesterol
  7. Helps in weight control
With all these benefits, that is why I have chosen it to be one of range of our healthy but delicious drinks, without preservative, additives or colouring, with the following selection:

  1. Mangosteen Tea (unsweetened)
  2. Mangosteen Tea (sweetened with pure cane sugar)
  3. Mangosteen Nectar (which has a higher dietary fiber content with the inclusion of the fruit flesh)
  4. Mangosteen Concentrate which can be diluted to make other drinks either hot or cold.
These drinks are designed for normal consumption, as part of the daily food intake, an alternative to the normal drinks like juices and carbonated drinks.  Personally, I drink it almost everyday and make it a part of my normal diet.  Like anybody else, I will be more inclined to drink it if it tastes good so taste is also an important criteria.  No-one wants to feel like they are drinking medicine or else it will not be easy to incorporate into our daily beverage intake.  For my son, I like to add 1 teaspoon of the concentrate in his drinks to make it "drinkable" for him.

For more information, you can whatsApp or message to 0172821219.

Tuesday, 16 August 2016

ORGME: SHL Enzyme Fertilisers with Pest Control

Having an organic farm, it is important for me that the fertilisers and pest control I use are organic and free from toxic chemicals.    Moreover, I have a 3-year old who loves to help out especially when it comes to spraying.  So over the years, I have been experimenting and came up with two liquid fertilisers that is non-toxic but yet fertilises the plants whilst controlling pests.  All the ingredients used to create the concentrates are organic and natural based, available at the farm.  This helps me ensure that no toxic chemicals are introduced.  There is no need to use gloves and masks when handling the solution.

The Enzyme Fertiliser with Pest Control Concentrate is formulated for flowering and fruiting plants.  It contains the various minerals like magnesium, calcium as well as the other essential nutrients for encouraging flowering and fruiting.  It also helps to control pests like leaf miners and white flies.  It is easily applied by diluting 1-2 capfuls with 1 liter of water, preferably unchlorinated water.  Just spray it over the plant including the undersides of the leaves to fertilise whilst controlling pest.  It can also be watered over the plant.

If a plant is infested, spray daily for about 3 days and thereafter, it can be applied 1-2 times a week.  At the farm, I use it on all my fruiting plants including tomatoes, chillies and soursop.

This concentrate can also be used for cleaning such as counter tops, tiles and ceramic floors.  It leaves a pleasant citrus with herbal aroma on the areas cleaned.  To use, just dilute 1-2 capfuls in 1 later of water and use it to spray to counter tops or place in a pail to use for mopping the floor.  No need to rinse with water and is non-toxic.  It is sold in 500ml bottles and priced at RM 10.

The Green Enzyme Fertiliser with Pest Control Concentrate is formulated to encourage and care for foliage.  It contains various nutrients to encourage foliage growth.  It also helps control pests including leaf miners.  It is easily applied by diluting 1-2 capfuls with 1 liter of water, preferably unchlorinated water.  Just spray it over the plant to fertilise whilst controlling pest.  It can also be watered over the plant.

If a plant is infested, spray daily for about 3 days and thereafter, it can be applied 1-2 times a week.  At the farm, I use it on all vegetables and herbs such as pak choy, kailan, kale, spinach and various basil plant.  It is sold in 500ml bottles and priced at RM 10.

Currently, these products are available directly from us.

Thursday, 4 August 2016

SHL: Tasty healthy drinks

I prefer to have drinks that provide me health benefits but it must taste good and not make me feel that I am drinking medicine.  It needs to be enjoyable and I like to have a selection of hot or cold drinks, all as natural as possible.  I prefer to avoid refined or white sugar.

After working on my recipes and combinations, I have now come up with the SHL line of drinks and concentrates, with some being served hot, some cold and some either way.  Some of the drinks and concentrates can be combined to produce a different drink.  All the drinks and concentrate contains no preservatives, colouring, artificial flavouring, food additives or stabilisers hence it needs to be stored refrigerated and the recommended shelf-life of 3 months.

The purpose of this article is to share briefly the information on the drinks.

The Bentong Ginger and Turmeric Range
The Bentong Ginger and Turmeric Concentrate (RM 20.00) is made from organically grown Bentong ginger and turmeric to produce a concentrate that can be diluted with water or added to other beverages and served either hot or cold.  A serving size is around 40-50ml a day although some have consumed larger servings.  It depends on
the person.  In some people, when they consume higher servings, they find that they get a stomachache or diarrhoea so it is best to start slow and observe how you body reacts to it.   It makes a drink that is rich with antiseptic, antioxidant, anti-inflammatory and antibacterial properties.  It can also be used to flavour dishes such as soups, as a marinate for chicken, beef or seafood and for flavouring when cooking rice.

The Bentong Ginger and Turmeric Drink (RM 3.00) produced by SHL is sweetened with either pure cane sugar or pure palm sugar.  It too can be consumed either hot or cold.

Due to its anti-inflammatory properties, some of my customers take it for their joint pains as well as for gout.  This is my go-to drink when I have had a workout or lots of physical activity.  It also has the properties for helping in digestion and bloating.  Often, the fastest effect is to "pass gas" as well as better bowel movement.

The Soursop Leaves Range
The source leaves are organically grown and processed to produce a tea concentrate.  The Soursop Leaves Concentrate (RM 20.00) can be diluted with water or added as a flavouring to other drinks like tea or fruit juices.   It is best to avoid white sugar and when sweetened, it is often done with honey or pure cane sugar or organic sugars.   Based on various research, no known adverse reactions have been found.

The SHL Soursop Tea drink (RM 3.00) is sweetened with pure cane sugar.
Soursop leave tea is often used as a complementary or alternative therapy for cancer.  The soursop leave is rich in iron, calcium, potassium and vitamins A, B and C.  Thus it has been taken for overall health, improving skin conditions, anaemia amongst others.

The leaves also contain nutrients that help to strengthen the immune system hence the tea is often drank as a preventive measure.  With its antibacterial and anti-inflammatory properties, it can be used for skin treatments as well as for cough and colds.

In some traditional therapies, it is used to treat diseases related to the gall bladder and liver.

The Cat's Whiskers (Misai Kuching) Range
The Misai Kuching Concentrate (RM 18.00) is made from organically grown leaves and flowers.  No woody parts of the plant are used.  The concentrate is diluted with water and generally drank unsweetened, similar to Chinese tea and with floral undertones.  It can be consumed hot or cold.

This tea is often taken as an alternative treatment or complementary therapy for diabetes and high blood pressure.  In traditional Chinese Medicine, it is used to cleanse the kidney and the gall bladder as well as treating kidney stones.  It has antibacterial , antioxidant as well as anti0fungal properties.  In traditional medicine and alternative therapies, it is used to flush out metabolic wastes as well as a diuretic flush in helping cleanse the urinary tract and kidneys.  Amongst its other uses in traditional or alternative therapy is for reducing high blood pressure, for reducing cholesterol, improving blood circulation and cleansing of toxins from the body.

This is my favourite drink when I eat durians or rich, sweet desserts.  It helps to re-balance my blood sugars and seem to reduce the "heaty-ness" or the durians.

The Mangosteen Range
This Mangosteen Tea Concentrate (RM 20.00) is made from the various part of the fruit, excluding the seeds.  It can be diluted with water or added to other drinks like tea and fruit juices.  It is best to avoid white sugar and when sweetened, it is often done with honey or pure cane sugar or organic sugars.   It can be served hot or cold.

The SHL Mangosteen Tea (RM 3.00) drink is lightly sweetened with pure cane sugar.  It is also available unsweetened.

It is rich in vitamin C as well as has a good amount of vitamin B-complex along with various other minerals.   It is also rich with Xanthines, which has antioxidant properties which heals damage by free radicals, slow down raging and ward off degenerative diseases and physical and mental deterioration.

Apart from being an antioxidant, it also has anti-inflammatory properties and in alternative therapies is used to treat people with sciatic pain.

The Mangosteen Nectar  (RM 5.00) is a seasonally produced drink that comprises of the fruit without the seeds.  It is lightly sweetened with pure cane sugar and contains fruit pulp.  It is most often consumed cold.
The mangosteen nectar has similar benefits to the mangosteen tea with the added benefits of fiber from the fruit pulp thus making it a delicious fiber source that will help in the digestive process and bowel movements.

I like to enjoy it as a breakfast drink, providing me with vitamins and minerals as well as fiber.