Did you ever enjoyed sambar, a popular south Indian dish then you already tasted one of the potent and nutritious herb in India. Moringa is recently hitting the headlines as a superfood for the right reasons. 100 gm of Moringa leaves has 40 mg of iron ( a man requires 8.6 mg of iron per day whereas a woman requires 14.8 mg per day), 2500 mg of calcium ( one cup of milk has 270 mg of calcium), 200 mg of vitamin C, and so on. The list is long. It also got all the 17 amino acids in abundance as 70% of its leaves are just proteins.

Moringa is named as Sigru in the Bhavaprakash, a renowned Ayurvedic text. Sigru implies ‘something that can move like an arrow’. This is a metaphor to describe its potential to penetrate deep and fast into the tissues for deep cleansing and detoxification. The book also suggest that Moringa is a great tonifier to nourish the blood and heart. Taste – Pungent and bitter Potency – Hot Post-digestive taste – Pungent Gunas – light, dry, sharp and fluid It is particularly good for Kapha and Vata. People with vata constitution can be benefited from it, when taken in moderation. A caution is required for pitta imbalances as it is hot in nature. For a pitta constitution, the best way to consume it in moderation is to mix it with a spoon of aloe vera. If someone has an aggravated vata then they should consume it by mixing with warm milk and