Why is moringa good for you?

It is more than just a flying trend of the year. It is a wellness plant. Moringa has always enjoyed its moment in the sun as an immunity-booster and fat-buster. The dip in the temperature brings in the fresh, seasonal moringa leaves that pack in the greater goodness. Commonly known as “singhi ka patta”, sahjan phali, or drumstick leaves, moringa has swirled its batons through sambars and kadis for years in our grandmother’s and mother’s preparations. The tadka major appears in bobbing greens at your local sabziwallah this month, readily available for eating. Make sure you tuck into the  glorious goodness. A good overall indicator of the quality of moringa powder is its color. It should be bright green. Greenness indicates that the harvested moringa trees were healthy, without nutrient deficiencies that lead to yellowing and discoloration. Reduced greenness is also linked to the degradation of chlorophyll caused by high-temperature drying (ali et al. , 2014). Discoloration can also be caused by decomposition/rotting that happens when the leaves stay moist too long. Aim for a drying method that farmers and gardeners can readily implement with available materials. Look for low-temperature approaches to dry the leaves. Though drying may reduce