Traditionally, in Malaysia and Indonesia, tongkat ali
is brewed as a kind of very bitter coffee. The chipped
root is best used in this way. The chipped root or
root powder should be cooked about 30 minutes. Our
extract is produced from chipped root, not from
powder.
Our extract is dry crystallized. It comes as a powder
that appears similar to an instant coffee powder.
Obviously, every user can easily produce his own
liquid extract. For this purpose, it is recommended
that chipped root is purchased, not root powder. The
chipped roots are boiled for about half an hour. The
root chips are then discarded, and the water is drunk
just as coffee (it doesn't taste as good, though).
Our extracts are produced by evaporating the water.
The reminder initially is a sticky sap. Water is then
further extracted, finally yielding the instant
powder.
Root powder in capsules, as it is offered in the US,
is a gimmick. The root powder is very light, so what
would fit into a typical supplement capsule is just
some 100 milligram. One would have to swallow 200
capsules to have the equivalent of one capsule filled
with 400 milligram of our 1:50 extract.
A common brand of Tongkat Ali in the US that claims to
be 1:100 extract possibly is just root powder. This
suspicion is justified because the supplement
application of the company marketing the capsules (of
Malaysian origin) with the FDA has just been for root
powder, not for tongkat ali extract. Anybody can check
this for himself by conducting a search on the FDA
website (www.fda.gov) for tongkat ali.
