Moringa Leaf Powder
₹349MRP, incl. of all taxes · 200 g · about ₹14 a serving (8 g)
- Only the leaves. No stems, nothing added.
- Dried slowly below 55°C, so it stays bright green.
- Plant protein, iron, calcium and fibre in every spoon.
- Easy in water, chaas, dal or roti dough.
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Grown without pesticides or fertilisers · Leaves only, no stems · Dried below 55°C · Lab tested every batch · Delivered across India
Not all moringa is the same.
Moringa powder is easy to make badly. Here's what goes into a pouch of Mira, and what to watch for elsewhere.
| What to compare | Mira | Ordinary powder |
|---|---|---|
| What's ground | Leaves only | Often leaves with stems and twigs |
| How it's dried | Slowly, below 55°C, out of harsh sun | Often in open sun or high heat |
| Colour | Bright green | Often olive, khaki or brown |
| Where it's from | One farm, our own 5,000 trees | Often blended from many suppliers |
| Pesticides and fertilisers | Not used on our farm | Not always known |
| Lab testing | Every batch, report on request | Rarely shared |
You can see good moringa.
Moringa that was dried too hot, kept too long or ground with its stems turns dull and brown, and tastes like dust. Fresh leaf, dried gently, stays bright green. Try this with any moringa powder.
Look at the colour
Stir a teaspoon into a glass of water. Bright green is good. Olive, khaki or brown means too much heat or too much time.
Rub a pinch
It should feel soft, like flour. Grit means stems or sand were ground in.
Smell it
Fresh and grassy, a little like green tea. Musty or hay-like means it's old.
How to use it.
2 teaspoons, twice a day
Stirred into water or any drink, or into food you already eat.
Start with half a teaspoon
Half a teaspoon a day for the first week, then build up. A lot at once can upset the stomach.
Just one
Moringa leaf powder, nothing added. Serving: 1 tablespoon (8 g), about 30 kcal.
Three marks
GMP, 100% Halal and FSSC 22000.
Asked before buying.
Does it taste bitter?
Moringa is earthy, a bit like spinach. Real bitterness usually comes from stems or old powder, and we leave stems out. In chaas, dal or a smoothie you'll hardly notice it.
How much should I take?
The pack says 2 teaspoons, twice a day, mixed into water, another drink or food. If you're new to moringa, start with half a teaspoon a day and build up over a week.
When is the best time to take it?
Whenever suits you. Many people take it in the morning in warm water, and again with lunch or dinner in dal, chaas or roti. Taking it with food is gentler on the stomach.
How long does a 200 g pouch last?
A level teaspoon is about 2.5 to 3 g. At the full pack dose of 2 teaspoons twice a day, a pouch lasts about two and a half weeks. At 2 teaspoons once a day, about five weeks.
Does cooking destroy the nutrients?
Minerals such as iron and calcium aren't affected by heat. Some vitamins and the bright colour fade with long boiling, so stir it in at the end, after you turn off the heat.
Is it true moringa has 7 times the vitamin C of oranges?
Not for the powder. That kind of comparison comes from fresh leaves, and drying removes most of the vitamin C. You'll find many big promises about moringa online. We'd rather you enjoy it for what it is: a clean, nutritious green you can eat every day.
How is it grown and tested?
Mira moringa is grown on our own farm without pesticides or fertilisers. Every batch also goes to an NABL-accredited lab for heavy metals, germs and pesticide residue. Message us on WhatsApp and we'll send the report for your batch.
Who should ask a doctor first?
If you're pregnant, nursing, or take regular medicine, especially for diabetes, blood pressure or thyroid, or blood thinners, check with your doctor before adding moringa.
How should I store it?
Zip the pouch shut after each use and keep it in a cool, dry place, away from sunlight, so the green lasts. Always use a dry spoon.