Moringa: why the humble drumstick tree is called a superfood

Most of us know Moringa oleifera as the drumstick tree, or sahjan and shevga, whose long pods go into sambar. But its small, feathery leaves are where much of the nutrition is, and dried leaf powder is an easy way to add them to everyday food.

What's in moringa leaves

Dried moringa leaves are naturally rich in:

• Plant protein, including all essential amino acids
• Minerals such as calcium, iron and potassium
• Vitamins, notably vitamin A (as beta-carotene) and vitamin C
• Antioxidant plant compounds such as polyphenols

That density of nutrients is why moringa is often called a superfood, and why it has a long history in traditional diets across India and Africa.

Easy ways to use moringa powder

Moringa has an earthy, slightly grassy taste, like spinach or green tea. Start with ½–1 teaspoon a day:

• Stir into dal, sabzi or soup after cooking
• Knead into chapati, paratha or thepla dough
• Blend into a smoothie or buttermilk (chaas)
• Mix into chutney or sprinkle over poha and upma

Adding it at the end of cooking, rather than boiling it for long, helps keep its colour and freshness.

Good to know

Moringa powder is a food, not a medicine. If you're pregnant, nursing, or on medication (especially for blood pressure, blood sugar or thyroid), check with your doctor first.

Try Ayur Pal's Moringa Powder.

This article is for general information and is not medical advice.