Dried Longan Pulp (KFF)

Dried Longan Pulp (KFF)

Product name: Dried Longan Pulp (Rus.), Arillus Dimocarpus longan (Lat.), Dried Longan Pulp (Eng.), Getrocknetes Longan-Fruchtfleisch (Ger.), Pulpe de Longane séchée (Fr.), Pulpa de Longan seca (Sp.), ลำไยอบแห้ง (Thai)

Synonyms: dried longan, dried longan pulp, dried Thai grape

Used Parts: fruit pulp, dried arilli

Nutritional Value: carbohydrates, glucose, fructose, fiber, vitamin C, B vitamins, potassium, magnesium, iron

Main Health Benefits: antioxidant action, immune system strengthening, nervous system support, sleep quality improvement, anemia prevention, general strengthening effect

May Be Beneficial for the Following Conditions: iron deficiency anemia, neurasthenia, insomnia, chronic fatigue syndrome, vitamin C deficiency, functional nervous system disorders

Contraindications: diabetes mellitus, obesity, individual intolerance, chronic renal failure

Culinary Uses: compotes, herbal teas, sweet soups, porridges, confectionery, medicinal decoctions

Forms and Processed Products: dried fruits, extracts, syrups, infusions, powder

Geographic Use and Culinary Traditions: Longan is widely distributed in Southeast Asian countries, particularly in Thailand, China, and Vietnam. In China, dried longan pulp is traditionally used in phytotherapeutic decoctions to strengthen the heart and nervous system, as well as in sweet soups and infusions. In Thailand and Laos, dried longan is used as a natural dessert, added to tea and cold drinks to impart sweetness and aroma. In traditional Chinese medicine culture, the product is believed to "nourish blood" and "calm the spirit," making it particularly valued by women and elderly people. In modern cuisine, it is used as a healthy alternative to sugar while maintaining its characteristic honey-floral aroma.

Toxicity and Food Safety: The product is generally safe when consumed in moderation and contains no toxic components. Allergic reactions are possible in individuals with individual intolerance. High sugar content limits use in patients with diabetes mellitus and metabolic syndrome.

Culinary Recipes with Dried Longan Pulp

Recipe 1. Tea with Dried Longan

Ingredients: Dried longan pulp – 30 g, water – 500 ml.

Preparation Method: Pour boiling water over longan pulp, simmer for 10 minutes, steep covered for 5 minutes.

Nutritional Value per Serving: 90 kcal, protein 0.5 g, fat 0.2 g, carbohydrates 22 g.

Culinary Features: Traditional beverage in Chinese and Thai cuisine, used as a tonic and strengthening agent.

Recipe 2. "Sweet Longan and Rice Soup" Dessert

Ingredients: Dried longan pulp – 50 g, glutinous rice – 100 g, coconut milk – 200 ml, cane sugar - 20 g, water - 600 ml.

Preparation Method: Cook rice until done, add water and longan, cook for 10 minutes, finally add coconut milk and sugar, heat for 2 minutes without boiling.

Nutritional Value per Serving: 250 kcal, protein 4 g, fat 5 g, carbohydrates 50 g.

Culinary Features: Popular Thai dessert, served warm, often used in festive cuisine.