How to Sweeten Chai and Coffee Without Sugar
For a cup of chai or coffee you need sweetness, not bulk, so a sugar-like powder or a few drops both work. Here is...
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Why We Don't Use Erythritol: Allulose vs Erythritol in Monk Fruit Sweeteners
Most monk fruit sweeteners are mostly erythritol by weight. Here is what erythritol is, why it tastes cool and does not brown, how allulose...
What Is Allulose? The Rare Sugar That Bakes Like Sugar
Allulose is a rare sugar that tastes and cooks much like ordinary sugar. Here is where it comes from, how sweet it is, why...
Monk Fruit vs Stevia vs Allulose: Which Sweetener to Use for What
Monk fruit and stevia are intensely sweet plant extracts used in tiny amounts; allulose is a rare sugar used spoon for spoon. Here is...
What Is Monk Fruit Sweetener?
Monk fruit sweetener comes from luo han guo, a small fruit native to southern China. Its sweetness comes from mogrosides; the main one, mogroside...