Referred to as the “Miracle Tree” with almost all parts of the plant having multiple uses, Moringa has been incorporated in the Ayurvedic practice for over 5,000 years. It is used to address a variety of ailments from skin infections, ulcers and fatigue to anaemia, asthma and anxiety. In Asian cultures, the Moringa root can be peeled and grated as a substitute for horseradish, while the seed oil is incorporated into creams and soaps for their anti-fungal characteristics.
Resilient and fast-growing, Moringa trees grow in sandy soil and are native to the Indian subcontinent. Moringa tree leaves are packed with nutritional properties – rich in zinc, manganese, selenium, boron, potassium, calcium, iron, essential amino and fatty acids, vitamins C and E, in addition to a range of bioactive phytochemicals. The dried leaf powder contains 22-24% protein content, which is equivalent to that of certain pulses like soy beans and kidney beans. Studies suggest that the bioactive compounds of Moringa have antioxidant capacity as well as support glucose and lipid metabolism, and stabilising blood pressure.