Moringa plant comes from the southern Himalayan Mountains in Northwest India. It is today cultivated year-round in tropical and subtropical areas. Moringa trees have been used over the centuries to provide rich nutrients to rural populations, and its leaves are included in herbal, ethnic and Ayurvedic medicines. Moringa seeds can also be used for water purification and hand washing, while their oil is both a food supplement and a base for hair and skin care products. It is also known as the “Miracle Tree”.
Many parts of moringa plant are edible: mature seeds, oil pressed from seeds, immature seed pods, leaves and flowers. Its leaves are one of the main natural sources of A, B, C, K vitamins, beta-carotene, manganese, and proteins. They can be cooked like spinach or dried into an organic powder which allows the chef to conveniently prepare a variety of smoothies, curry dishes, soups and sauces. You can add moringa powder to salads and cooked meals. Just don’t cook moringa at high temperatures to avoid losing part of its nutritional value.