Yuma Herb and Spice Shop

In India, Moringa leaves and seed pods are often eaten for their nutritious value and the roots made into a pungent condiment. The leaf is used extensively in Ayurveda and is typically steeped as Moringa tea. The Moringa’s value has become apparent worldwide, and now the leaves and seed pods are utilized extensively due to their nutrient content and modern studies are investigating their vast potential. Moringa powder comes from the dried leaves. It provides antioxidants, plant protein, calcium, iron, and vitamins A and C.

Moringa tastes earthy, grassy, and slightly bitter, much like a mix between spinach, matcha green tea, and arugula. Because it is a relative of broccoli and cabbage, it contains natural mustard oils that can give it a mild, peppery bite. Many people compare the powder form directly to matcha or dried spinach. Moringa tea has a light, clean, green flavor that is herbaceous and earthy, without the strong marine or algae notes found in superfoods like spirulina.
Other common names include drumsticktree, West Indian ben, muringa (Tamil), jacinto (Spanish), sahijan or munaga (Hindi), and shigru or shobhanjana (Ayurvedic).