Moringa

Moringa oleifera, the drumstick tree, is one of the most nutrient-dense plants in commercial cultivation. Its leaves carry a substantial protein content with all nine essential amino acids, high levels of vitamins A, C and E, calcium, iron and potassium, plus antioxidant compounds such as quercetin and chlorogenic acid. That profile is why moringa has moved from a regional vegetable to a global nutraceutical ingredient.

Nutrient retention depends almost entirely on how the leaf is dried. We shade-dry rather than sun-dry or heat-dry, because direct sunlight and high temperature destroy chlorophyll and degrade vitamin C — which is what turns cheap moringa powder a dull khaki instead of a vivid green. Shade-dried leaf keeps both the colour and the nutritional claim behind it.

Dried leaf is supplied whole for tea and infusion manufacturers, or milled to 80–100 mesh powder for capsules, tablets, smoothie blends and functional foods. Organic-certified lots are available, and every batch can be accompanied by microbiological and heavy-metal analysis.