Herbs & foods5 min
Moringa Powder: How to Buy, Store and Use It
Choosing fresh moringa leaf powder, keeping it green, and easy ways to add half a teaspoon to everyday Indian food.
Using moringa sensibly at home
Moringa (sahjan or drumstick) leaves are rich in iron, calcium and vitamin A. In Indian homes they are cooked into dal, sambar and thepla, and the dried leaf powder is now widely sold.
Good moringa powder is made from shade-dried leaves only, not stems or seeds. It should be bright green and smell like dry leaves, not hay.
Heat dulls some nutrients, so stir it into food after cooking: dal, sabzi, raita, paratha dough or a smoothie. Half to one teaspoon a day is plenty.
Ingredients
- Moringa leaf powder
- An airtight, dark glass jar
How to prepare
- Transfer the powder from its packet into a dry, dark jar.
- Store in a cool cupboard; keep a small jar for daily use.
How to use
- Stir ½ tsp into dal, sabzi or curd after cooking.
- Use within three months of opening.
Helpful habits
- Bright green powder that smells like dry leaves is fresh.
Precautions
- Start with a small amount; it can loosen stools at first.
- Avoid moringa root and bark; only leaves and pods are used as food.
- Check with a doctor if you take thyroid or diabetes medicine.
- Stop if you notice itching, rash, stomach upset or any other discomfort.
Frequently asked questions
Why has my moringa powder turned brown?
- Light, heat or moisture; it has lost freshness, so replace it.
Can I make it at home?
- Yes, shade-dry clean leaves for a few days, then grind and sieve.
How much moringa powder a day?
- Half to one teaspoon in food is plenty.
