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Moringa is a food, not a supplement — you don't take it, you eat it. No routine to keep, nothing to give up. If you've never cooked with it before, here's everything you need, and the honest version of what to expect.
Half a teaspoon a day, in the morning, with or just after food. Moringa is green and earthy. Start small so your palate has a chance to come around, instead of writing it off on day one.
One level teaspoon a day. That's the serving the nutrition panel on the back of your pouch is calculated against. A 250g pouch lasts roughly 80 days at this rate.
There's no course to complete and no cycle to follow. It's an ingredient. Keep the pouch beside the things you reach for every morning and it becomes automatic — that's the whole trick.
The easiest by a mile. Salt, curry leaf and green chilli do the heavy lifting — you'll barely register it. Start here.
Stir it in after you take the pot off the heat. It disappears completely into anything tempered or spiced.
Banana, curd, a date. The 150-mesh grind means no grit at the bottom of the glass — it actually blends.
The plain, nothing-to-hide-behind version. Some people prefer it. Most people work up to it.
Don't boil it. Sustained high heat is hard on the delicate parts of the leaf. Add it at the end, off the flame, and stir. Warm is fine. A rolling boil is not.
Think matcha's blunter cousin. It's the taste of a leaf that hasn't been sweetened, flavoured or cut with anything — which is rather the point. Buttermilk and dal hide it best. Give it two weeks; almost everyone stops noticing.
Naturally present in the leaf.
Naturally present in the leaf.
Naturally present in the leaf.
Naturally present in the leaf.
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See the products →Moringa leaf powder is a food, not a medicine, and we make no claim that it treats, prevents or cures anything. Exact nutritional values per 100g and per 3g serving are printed on the back of every pouch. If you are pregnant, breastfeeding, or on regular medication, please speak to your doctor before adding anything new to your diet.