Herbal and Wellness
Moringa Leaf Powder (Murunga)
Murunga leaves dried in shade and milled fine, the green powder behind a Sri Lankan mallum.
- Shade-dried, so the powder stays deep green
- Stone-milled and sieved fine, no grit in a drink
- Pure murunga leaf with nothing blended in
- Grown on smallholdings across the wet zone
- Resealable, light-proof pouch
Available to pre-orderSKU: CC-MOR-PWD
Size: 100g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Moringa leaf powder, murunga kola in Sinhala, made from the small round leaves that grow up and down every Sri Lankan garden fence. Shade-dried so the colour stays deep green rather than khaki, then milled fine enough to stir into porridge, soup or a smoothie without any grit.
Almost every home garden on the island has a murunga tree in it, usually leaning, usually taller than anybody planned. The long pods go into curry, and the leaves get stripped off the stalk and cooked as mallum with scraped coconut.
Drying is where most moringa powder goes wrong. Dry it in the sun and you get a dull, hay-coloured powder that tastes of dust. We dry the leaves in shade with air moving over them, which takes longer and keeps both the colour and the green, slightly peppery smell you get from the fresh leaf.
Sri Lankans have never treated murunga as a supplement. It is food: a spoonful into a kenda porridge, a handful into dhal at the end, leaves cooked down with coconut and lime. Use it that way and it earns its place in a pantry rather than a medicine cabinet.
How to Use
- Stir a teaspoon into kola kenda porridge
- Fold into dhal in the last minute of cooking
- Blend into a banana and coconut milk smoothie
- Whisk into soup or a thin gravy for colour
Cook with It
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Frequently Asked
Green and slightly peppery, a bit like rocket leaves dried down, with a faint bitterness at the back. It is not sweet and it is not neutral. In a smoothie with banana you barely notice it. Stirred into plain water you very much do.
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