Pure Manna

The manna it is the product obtained from the solidification of the sap by incision of the ash trees (Fraxinus Orniello or Amolleo and Fraxinus Angustifolia called Ossifillo)

The sap flows out and is deposited on the trunk and in contact with the air slowly solidifies. It has been known and appreciated since ancient times for its healthy and natural virtues, for its osmotic action it is used as a refreshing and intestinal regulator. Particularly suitable for very early childhood, for pregnant women, for women who have recently given birth, for older people and can have laxative effects. It is generally administered in milk or water. In the world currently, the cultivation of ash for the production of manna is limited to the area of ​​the municipalities of Castelbuono and Pollina in the province of Palermo.

It is one of the few beneficial laxatives in nature as opposed to the omnipresent senna in almost all vegetable laxatives in circulation; the difference between the two laxatives is that Manna acts against constipation because it attracts water into the intestine and therefore facilitates emptying of the colon; senna or cassia acts by irritation. And here it must be said that almost all vegetable laxatives on the market contain senna or cassia; people with constipation buy them with confidence considering the axiom "equal plant natural" valid.

But this is not the case: cassia if used for long periods can give colon melanosis which is a precancerous state.

The properties
of pure Manna

  • Digestive, mild laxative, refreshing and intestinal regulator.
  • It can be taken by diabetics because, despite being very sweet, it does not alter the blood glucose level.
  • In cases of poisoning, Pure Manna produces an increase in diuresis and thus favors the removal of the body's toxic substances through the kidneys.
  • It can be used as a sweetener in slimming treatments. It decongests the liver and empties the gallbladder from bile.
  • Promotes hepatic stimulation In hypertonic solutions it is used to help remove pulmonary and cerebral edemas.
  • Expectorant, emollient fluidifying agent and cough suppressant.
  • Decongestant and soothing in chronic bronchitis, pharyngitis, laryngitis and tonsillitis.
  • It makes the skin smooth and soft, smoothes out wrinkles.
  • In hypertonic solutions for the dehydrating action in the treatment of sores and ulcers.
  • Promotes wound healing and a reduction of swelling.
  • Furthermore, much more important, it can be taken by everyone because it has no contraindications.

How to consume
the manna pura

  • As a vitamin it is recommended to consume 5-10 grams of Pure Manna (to be taken during the day).
  • As a digestive and intestinal regulator we recommend taking 10-15 g. of Manna Pura (natural) after the main meals, regularly for several consecutive days.
  • As a laxative the recommended dose varies from 15-20 grams per day to be taken in the morning, perhaps dissolved in a cup of hot tea or milk.
  • For a purgative action, the dose can reach 30 grams per day (after 4 days continue with the laxative dose and, after reaching intestinal regularity, proceed with the dose for digestive action).

How to consume
the soluzione di manna

  • Always start with small quantities increasing to the optimal dosage; 1-2-3-4 spoons a day before meals (breakfast, lunch, dinner and sometimes before bedtime) with a large glass of water.


The information provided is for informational purposes only as this product has no medicinal value and functions. In fact, since no scientific study has been undertaken regarding the healing properties of pure manna, the methods and quantities of intake as well as the properties and uses derive from the centuries-old experience and testimony of consumers. Anyone wishing to treat any pathology must act in collaboration with their doctor. Any other use of the information is to be understood under the full responsibility of the end user.

How the manna is "collected"

The trunk of the ash is engraved with a particular knife called "mannaruolu", in the traditional extraction starting from 5 cm from the ground, while for the extraction of manna da filo (new technique), the incisions begin from 1 m from land.

In both cases about thirty times during the production season.

The incisions follow one another at a distance of about 2 cm from each other. In the first year, the most protruding part of the stem called panza is incised. In the second year the opposite part of the schina stem is engraved, in the third and fourth year the other two side sides.

The cycle is repeated as long as there is available surface to be engraved. The trunk is cut after 8-12 years of incisions.

The traditional extraction technique involves four types of products: cannolo manna (the most prized), scraped manna (collected with a particular spatula called "rrasùla" and then prepared to dry on special "dryers"), manna in lots (collection in prickly pear cladodes placed at the base of the trunk) and grocery store windfall