Moringa oleifera originates in northern India and is now grown across much of the tropics. Its English name is the horseradish tree – not because of the leaves, but because the root tastes sharp and recalls horseradish. Both contain glucosinolates, the same group of compounds that gives mustard and cress their bite.
A tree that gives everything
Moringa grows unusually fast – several metres in its first year – and tolerates drought. In India, East Africa and the Philippines practically the whole tree is used: the young leaves as a vegetable, the unripe pods as drumsticks in curries, the seeds for oil. Pressed moringa seeds are even used in some places to clarify drinking water, because their proteins bind suspended particles.
The leaf powder
What goes into our capsules are the dried and milled leaves. They naturally contain iron, calcium, potassium, vitamin A as beta-carotene and vitamin C, along with the carotenoid lutein, which is partly responsible for the green colour. The amounts vary considerably with site, harvest time and drying – dry it too hot and some of it is lost. With leaf powders, processing is therefore at least as important as origin.
Our moringa
The Organic Moringa in capsules contains milled leaf powder from certified organic cultivation in a plant-based HPMC shell, without fillers or anti-caking agents. We list it under Superfoods and Medicinal Plants.
Note
What is used are the leaves. Root and bark are expressly not advised in pregnancy. Food supplements are not a substitute for a varied diet; do not exceed the stated daily intake. If you are pregnant or breastfeeding, have a pre-existing condition or take medication, seek medical advice before use.
