Kale Powder (Brassica oleracea var. sabellica) — Fermented Green Botanical Drink Mix

Kale Powder (Brassica oleracea var. sabellica), known in Chinese as Yǔ Yī Gān Lán (羽衣甘蓝), is the finely milled powder of the kale leaf, a nutrient-dense green botanical long valued in Western herbal and food traditions as a nourishing, cleansing, and vitality-supporting green. Its nature is cool, sweet, and mildly bitter, making it a gentle yet refreshing green for daily nourishment and light seasonal balance. This fermented, unsweetened green powder is prepared as a drink mix for everyday blending into water, smoothies, and grain-based porridges.

Key Selling Points

• Fermented kale powder, unsweetened green drink mix
• Botanical identity: Brassica oleracea var. sabellica
• Fine powder form for easy blending into drinks
• Pairs well with chia seed, celery, and acai powders
• Packed in Fujian, 350 g per pack, 24-month shelf life

Quality & Sensory

Each batch is fermented and milled into a fine, free-flowing green powder that retains a deep, vivid leaf-green color and a fresh, grassy aroma with faint cruciferous notes. When stirred into water or blended into a smoothie, it disperses smoothly and yields a mild, gently bitter green taste with a clean, vegetal finish, without added sweetness.

Technical Specifications

Usage Scenarios

• Stirred into warm or cool water as a green drink
• Blended into smoothies with chia seed or acai powder
• Mixed into grain porridge or rice paste
• Combined with celery powder for a green blend
• Daily green nourishment at home or on the go

Traditional Uses

In Western herbal and food practice, kale is a long-standing green leafy vegetable used in daily cooking, juices, and green blends to support nourishment and a light, cleansing routine. In modern folk use, kale powder is stirred into water, smoothies, and grain porridges, often paired with chia seed, celery powder, or acai powder for a fuller green blend. It is a common ingredient in unsweetened vegetable drink mixes and homemade green blends.

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