Moringa

Moringa (Moringa oleifera), called Shigru in Sanskrit, has been used in Ayurveda for over 4,000 years and is mentioned in the Sushruta Samhita as one of the most important medicinal trees. Modern nutritional analysis has confirmed ancient Ayurvedic wisdom — Moringa leaves contain 7x the Vitamin C of oranges, 4x the calcium of milk, 3x the potassium of bananas, and 4x the Vitamin A of carrots.

Shigru is classified in Ayurveda as Dipaniya (digestive stimulant), Shophahara (anti-inflammatory), Vedanasthapana (pain-relieving), and Krimighna (anti-parasitic). It has a hot potency and stimulating action, making it excellent for Kapha and Vata conditions.

• Nutritional Powerhouse: 90+ nutrients including all essential amino acids, making it complete plant protein.
• Blood Sugar: Isothiocyanates in Moringa shown to reduce blood glucose and insulin resistance significantly.
• Anti-inflammatory: Over 40 anti-inflammatory compounds; reduces inflammatory markers TNF-α and IL-6.
• Liver Protection: Restores liver enzymes and reduces hepatic fat accumulation.
• Thyroid: Isothiocyanates may reduce uptake of thyroid hormones — both positive and negative.
• Water Purification: Moringa seeds naturally purify water (removing over 90% of bacteria).
• Anemia: High bioavailable iron content; effective in treating iron deficiency anemia.
• Galactagogue: Significantly increases breast milk production in nursing mothers.

• Moringa Leaf Powder: 1-2 teaspoons added to smoothies, soups, or warm water daily.
• Fresh Moringa Leaves: Cooked like spinach as a nutritional vegetable.
• Moringa Tea: Dried leaves steeped in hot water.
• Moringa Drumstick Pods: Eaten as vegetable; seeds used for oil and water purification.
• Moringa Capsules: 500 mg capsules for precise dosing.
• Moringa Oil: Applied topically for skin and hair nourishment.