Cart
0
Single-origin · Sri Lanka
Moringa: the Sri Lankan leaf that out-scores spinach, by the USDA numbers.
Single-origin Moringa oleifera leaf powder from Sri Lanka — processed to preserve the vitamin and mineral profile. Gram for gram, more iron than spinach, more vitamin C than oranges, more calcium than milk. The flavor is mild enough to disappear into anything.
Short answer: gram for gram, moringa leaf powder has roughly 3x the iron of spinach and 4x the calcium of cow's milk — USDA-based comparisons, not inflated marketing multipliers.
Moringa oleifera is a fast-growing tree whose leaves have been an everyday food in Sri Lankan and South Asian cooking for a very long time. The numbers behind it are genuinely strong for a leafy green: per 100 g raw, USDA FoodData Central lists 9.4 g protein, 4.0 mg iron, 185 mg calcium and 51.7 mg vitamin C — more than spinach on every one of those measures.
But moringa is only as good as how it's processed. The nutrients that make it remarkable — vitamins A, C, and E, iron, calcium, polyphenols — are sensitive to heat. Most commercial moringa is spray-dried or oven-dried at temperatures that degrade a significant portion of those nutrients. Low-temperature drying preserves the nutrient profile much more completely.
Our moringa comes from single-origin partner farms in Sri Lanka — a warm tropical climate that produces moringa leaves with high nutrient density.
Low-temperature dried
Dried below 42°C to preserve heat-sensitive vitamins (C, E) and polyphenols. Most commercial moringa uses spray-drying at higher temperatures.
Origin: Sri Lanka
Sri Lanka's warm tropical climate produces moringa with concentrated nutrient density. Moringa thrives in this heat — our partner farms grow it year-round.
Mild flavor
Slightly grassy, mildly earthy. It disappears in smoothies, oatmeal, sauces, and soups. Easy to build a daily habit around because you barely taste it.
Moringa's nutritional profile
The USDA National Nutrient Database and multiple published analyses of moringa leaf powder show concentration levels that are genuinely striking when compared gram-for-gram to familiar whole foods:
| Nutrient | Compared to | Ratio by weight | Note |
|---|---|---|---|
| Iron | Spinach | ~3x | One of the most plant-dense sources of non-heme iron; pairing with vitamin C improves absorption |
| Calcium | Cow's milk | ~4x | Useful context for plant-forward diets |
| Vitamin A (as beta-carotene) | Carrots | ~10x | By weight |
| Vitamin C | Oranges | Not claimed for the powder | Heat- and time-sensitive — much is lost even in low-temperature drying. The "comparable to oranges" figure applies to fresh leaf, not the dried powder |
Important caveat: these comparisons are weight-for-weight, and you'd use a tablespoon of moringa powder, not a pound. The practical daily value comes from consistent, moderate use — a teaspoon or two per day.
Why processing temperature matters
Vitamin C is destroyed at temperatures above 70°C (158°F). Vitamin E degrades with heat and oxidation. Many of the polyphenols in moringa — isothiocyanates, quercetin, chlorogenic acid — are similarly heat-sensitive.
Conventional drying methods use high heat because it's faster and kills potential pathogens more aggressively. Low-temperature drying (below 42°C) is slower and more expensive, but retains significantly more of the heat-sensitive nutritional value that justifies using moringa in the first place.
When evaluating moringa sources, look for "low-temperature dried" on the label. If it just says "moringa powder" with no processing detail, assume standard heat-drying.
How to use moringa powder daily
Smoothies: 1 teaspoon in any fruit smoothie. The green color intensifies with mango or pineapple. The flavor is masked by almost any fruit combination. This is the easiest daily use case.
Oatmeal: Stir in ½–1 tsp after cooking. The residual heat is fine at this point — you're not continuously cooking it. Add banana, nuts, or honey.
Soups and stews: Add at the end of cooking, not the beginning, to limit heat exposure. Works especially well in lentil soup, vegetable broth, and dal.
Sauces and dressings: Blend into pesto, tahini dressing, or green goddess dressing. The flavor contribution is minimal; the color is vivid.
Tea: ½ tsp steeped in warm water (not boiling) with lemon and honey. Traditional Ayurvedic preparation.
Start with ½ teaspoon daily and work up to 1–2 teaspoons; both the flavor and the green color get more noticeable as you add more.
Recipes and reading: Banana and mango moringa smoothie · 5 ways to cook with moringa beyond the smoothie · What is moringa? · Moringa vs spinach, by the USDA numbers · Moringa leaf powder nutrition · 5 moringa smoothie recipes · Sri Lankan moringa dal
Moringa in Sri Lankan cooking
In Sri Lanka moringa is not a supplement, it is a vegetable. The leaves (murunga kola) go into coconut-milk curries, mallung (a quick sauté of shredded greens with grated coconut, onion and lime), dal, and rice dishes, and the long pods are cooked as drumsticks. The dried powder is simply a way to keep that leaf in the pantry year-round.
Because the whole leaf is milled, nothing is extracted or concentrated: what is in the powder is what was in the leaf, minus the water. That is also why origin, drying and freshness decide the quality. A vivid green powder that smells fresh and grassy is what you want; a dull, olive-brown powder with little smell has been heat-damaged or has sat too long.
Moringa is a food, not a drug or a supplement. Nothing on this page is medical advice.
Moringa — common questions
Is your moringa certified organic?
Yes — USDA Organic, Fair Trade Certified, and GMO Free. Single-origin from partner farms in Sri Lanka.
How much moringa powder should I use?
Most uses call for ½ to 2 teaspoons per serving. Start at the low end; the flavor and the green color both become more noticeable as you add more. Moringa is a food, and this is not medical advice: if you are pregnant, nursing or on medication, ask your doctor before adding any new food to your routine.
What does moringa taste like?
Mild, slightly grassy, faintly vegetal. Much milder than spirulina or chlorella. Easy to mask in smoothies, oatmeal, or soups. Most people don't taste it at all once added to something flavorful.
When will my order ship?
Your card is charged at checkout, and your order ships within 2–3 days from our Houston facility. You'll get a shipping confirmation the moment it's on its way.
Are these really organic? Where do they come from?
Yes -- USDA Organic, Fair Trade Certified, and GMO Free. Every spice is grown by our partner farms in Sri Lanka.
Can I change or cancel my order?
Email us before your order ships and we'll cancel it. Orders ship within 2-3 days. Once shipped, an order can't be cancelled, but it's covered by our 30-day Satisfaction Guarantee.
What's your return policy?
100% Satisfaction Guarantee. Not happy for any reason? Email us within 30 days of delivery and we'll refund you. No need to send the pouch back, and no explanation needed. One no-questions refund per household per 12 months. Full details are in our Return & Refund Policy.
Are the spices in stock?
Each product page shows live availability. If a spice is sold out, it's waiting on the next harvest from our partner farms in Sri Lanka -- join the newsletter and we'll email you when it's back.