Botanical Name: Moringa oleifera. Moringa oleifera is native to 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 roots, stems, leaves, seed pods, resin and flowers are considered to be healing herbs in Ayurvedic (traditional Indian healing system) and Unani (traditional Middle Eastern healing system) folk medicine. Today, the leaves and seed pods are utilized extensively due to their nutrient content and modern studies are investigating their potential. The leaf is considered energetically bitter, pungent, and heating. The roots taste like horseradish and are thus used as a condiment. Additionally, the flowers are eaten in omelets. The leaves have an extremely high nutrient value and are dried and powdered and put in sauces and baby formula. A beverage is made from the leaf, either as a standard tea or as a type of reconstituted dried leaf juice. Precautions: No known precautions.
*These statements have not been evaluated by the US Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.