Moringa
Common Details
Botanical Name: Moringa oleifera
Origin: Madagascar
Ingredients: 100% Moringa
Certification: Conventional
Treatment: Natural, No Chemical Treatment
GMO Status: Free of GMO
Intended Use: Flavouring & Food Products
Harvest Season: March–July
Whole Moringa Seeds
Form: Whole Seeds
Colour: Dark Brown
Flavour: Nutty, Mildly Bitter
Moisture Content: 7–12%
Behenic Acid: 0.1–0.3%
Foreign Matter: 0–1%
Dried Moringa Leaves
Form: Dried Leaves
Colour: Bright Green
Flavour: Grassy, Earthy
Moisture Content: 7–12%
Behenic Acid: 0.1–0.3%
Foreign Matter: 0–1%Storage & Shelf Life
Both moringa products have a stated shelf life of over three years when kept airtight and sealed.
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Store in a cool, dry place away from direct sunlight.
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Before opening, inspect the packaging for damage or air exposure.
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Once opened, keep the product in a closed container.
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Maintain a constant room temperature between 15–25°C.
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Avoid temperature fluctuations and nearby sources of heat or cold.
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Avoid frequent handling to help preserve product condition.
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A GUIDE TO MORINGA
A Versatile Plant with Nutritional Potential
Moringa oleifera is a tropical tree valued for its edible leaves and seeds. Its leaves naturally contain nutrients such as vitamins, minerals, protein and antioxidant compounds, while its seeds contain oil and other naturally occurring plant compounds.
Moringa leaves are studied for their nutritional contribution, particularly their antioxidant content. The seeds are also valued for their oil, which contains fatty acids such as oleic and behenic acid.
Both parts offer distinct properties and food applications, making moringa a versatile botanical ingredient for food production.
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Assessing Moringa Quality
Appearance: Seeds should be dark brown; dried leaves should retain a bright green colour.
Moisture: Both products have a specified moisture range of 7–12%.
Cleanliness: Check for foreign matter, dust, debris and signs of decay.
Aroma: Look for the characteristic aroma of moringa, without mouldy or fermented odours.
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Seeds or Dried Leaves?
Moringa seeds and leaves offer different characteristics and applications. Whole seeds have a nutty, mildly bitter flavour, while dried leaves bring a grassy, earthy profile. Consider the ingredient your formulation requires, its intended use and the processing involved when choosing between the two formats.
EXPLORE THE RANGE
Find the format suited to your sourcing needs.
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Whole moringa seeds
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Sambirano standard
A Clear Path from Source to Shipment
01 . Cultivation
We work with farmers who hand-harvest our moringa.
02. Harvesting
The seeds and leaves are harvested and sun-dried for 14–20 days.
03. Collection
We receive, weigh and verify each delivery.
04. Control
We inspect the beans and carry out metal detection.
05. Shipment
We prepare orders for air or sea freight.
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Source with Confidence
Product information and quality documentation are available to support your sourcing requirements. Contact our team to request technical specifications, analysis reports and relevant export documentation for your order.
Certificates
Product specifications
Traceability documentation
Audit reports
Technical data sheets
Export documentation
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