Papaya Enzymes is a traditional preparation made from the juice of the unripe fruit of that name or, otherwise called Paw Paw, Papaw and Tree Melon. The plant is a native to Cenrtal America, South Mexico and tropical and sub tropical countries. The unripe fruit provides the Enzymes historically used to tenderize meat and as a supplement by people on a high protein or fatty,indigestible diet. It is a plant enzyme with a long tradition of use in both in Europe and tropical coutries. Suitabl for vegetarians and vegans.