'The Wonder Tree': Moringa oil in Cosmetics


The natural 'goodness' of moringa oil has been known for thousands of years. Moringa oil is found in numerous cosmetics due to its stable moisturizing, cleansing and emollient properties. The Romans recognized the properties of moringa oil and used it extensively in perfumes and to protect the skin. It is used in shampoos, conditioners and other hair care products, lotions, body oils and creams, lip balms, anti-aging and wrinkle creams, face creams, soaps and body washes/shower gels, perfumes and deodorants.

Moringa in hair: The leaves are reportedly beneficial for the hair and scalp due to the aforemen­tioned vitamins and minerals, which can be used to cleanse the hair and scalp and prevent hair damage, dandruff and dry and lifeless hair. These are said to increase blood circulation in the scalp and boost hair growth. As blood circulation increases, the hair follicles receive more nutrients, which leads to strong and healthy hair.

Moringa in skin: As stated, moringa leaf contains iron and demonstrates anti-inflammatory and antiseptic properties. This can help to treat minor injuries such as bruises, cuts, insect bites, rashes, sunburn and other burns, and hastens the healing of injuries. Moringa oil improves the appearance and radiance of skin, meanwhile decreasing the appearance of wrinkles while preventing the sagging of facial muscles

Source: Cosmetics and toiletries

Shrimp curry with moringa pods


Heat 3 tbsp oil in a vessel and add the chopped onions and green chillis and fry till transparent.Add the ginger garlic paste and fry till oil seperates.
Add all the powders and mix well.Add the tomatoes and stir fried drumstick pieces and cook further for another 3-4 minutes.
Add the prawns and stir well till its well coated with the masala.Let it cook for 2 minutes and then add the coconut paste and salt and add 1 cup of water.
Cook covered for 5 minutes till you get the desired curry consistency.Turn off heat.
Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.



How to Roast Makhana:- Heat ghee in a pan or kadai and add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana doesnot burn.

To check if they are roasted properly just take one Makhana in hand and crush it ,if it breaks nicely with a crunching sound that means they are done perfectly.Next add ghee in the pan ,then add dry moringa(drumstick leaves) powder, chat masala powder and a pinch of salt and mix everything together well on low flame.Make sure not to burn the spices.

Lastly add the roasted phool makhana and roast for another minute along with the spices and turn off the gas.Cool down for a while serve immediately or can be stored in an airtight container upto 7 days.

How to Cook Ginataang Malunggay



1 cup coconut milk
6 cups malunggay leaves
1/8 teaspoon salt
1 medium onion sliced
2 segments garlic minced
1/2 cup thick coconut milk

Moringa Popcorn


Grab your jar of powdered moringa and give your popcorn a hearty dose of moringa. The tree leaves are jam-packed with vitamins and antioxidants. They have 7 times more vitamin C than oranges and 15 times more potassium than bananas. Moringa is also a great plant-based source of calcium, protein, and iron.


Moringa omelette


This somewhat informal recipe is a reminder that you can enjoy moringa leaves just about any way you want! Add them to a quiche, frittata, or modify this recipe for spinach and artichoke dip. To substitute for the spinach, gently steam 3 cups of moringa leaves, then thoroughly squeeze out the moisture.
Eggs - as many as you like
Freshly picked Moringa Oleifera leaves - lots
Sautéed onions and mushrooms
Fresh, diced tomatoes
Olive oil and/or butter
Several minced fresh garlic cloves or garlic salt
Sea salt and/or whatever spices you like
Add the fresh Moringa leaves right before you serve - or EAT - your omelette! source:

moringa soup


where moringa plants grow in abundance, people add the tiny leaves to soups and stews just before serving. The leaves are wilted by the hot liquid but are not fully cooked, so their vitamins stay intact. I also like the flavor of moringa .To make this soup vegan, use vegetable stock in place of the chicken stock and omit the fish or fish sauce. To give this soup an Asian flair, add 1 tablespoon of ginger root, cut into strips. source:

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