Description
One ingredient: moringa leaf, shade-dried and stone-ground into a fine green powder.
Fyonli Moringa Leaf Powder is sohanjna (sahjan, the drumstick leaf) in its simplest form. The leaves are dried in shade and ground on stone, then packed in small batches in Devprayag, Uttarakhand. There are no fillers and no preservatives, just leaf in a glass jar. One teaspoon a day goes into the food you already cook.
What Is Moringa Leaf Powder?
Moringa oleifera is the drumstick tree. Its pods go into sambar, and its leaves have long been cooked as sahjan ki patti in Indian homes. The leaf powder is the dried, finely ground leaf, which keeps well and is easy to stir into everyday cooking. Fyonli’s version is shade-dried rather than sun-baked, which helps keep the colour deep green, and ground on stone in small batches.
Why This One Is Different
- Single ingredient — 100% moringa leaf. Nothing else added, no preservatives, no fillers
- Shade-dried — dried away from direct sun, so the powder stays a natural green
- Stone-ground — a fine, soft powder that disperses easily into batter, dough and buttermilk
- Small batch — packed in Devprayag, Uttarakhand, with batch number and packing date on every jar
- Glass jar — a screw-cap glass jar with a gold lid, easy to reseal and keep on the kitchen shelf
Nutritional Information
| Nutrient | Per 100 g | Per serving (3 g) |
|---|---|---|
| Energy | 308 kcal | 9.2 kcal |
| Protein | 25.0 g | 0.75 g |
| Carbohydrate | 38.0 g | 1.14 g |
| of which total sugars | 2.0 g | 0.06 g |
| Added sugars | 0 g | 0 g |
| Dietary fibre | 19.0 g | 0.57 g |
| Total fat | 8.0 g | 0.18 g |
| Saturated fat | 1.2 g | 0.04 g |
| Trans fat | 0 g | 0 g |
Values are indicative, taken from the pack label. Dietary fibre supports digestion, and protein supports muscle repair, though at 3 g a day a teaspoon adds a small amount of each rather than replacing a meal.
Ingredients & Allergens
Ingredients: 100% moringa leaf, shade-dried and stone-ground. No added sugar, preservatives or fillers.
Allergens: Contains no added allergens.
How to Use
Use 1 teaspoon (about 3 g) a day. Add it at the end of cooking so the colour stays green.
- Chilla or paratha dough — mix a teaspoon into the flour before kneading or into the batter
- Dal or sabzi — stir in after switching off the flame
- Buttermilk or chaas — whisk into a glass with roasted cumin and a pinch of salt
- Warm water or a smoothie — start with half a teaspoon to get used to the earthy taste
Sourcing & Story
Sohanjna, as moringa is called in Uttarakhand, is a familiar leaf in Himalayan home cooking. Fyonli Moringa is made and packed in small batches at our unit in Ranakot, Paikot, Devprayag (Tehri Garhwal, Uttarakhand). Every jar carries its batch number and packing date.
Storage & Shelf Life
Store the jar tightly closed in a cool, dry place, away from direct sunlight. Use a dry spoon, and don’t leave the lid off, as moisture dulls the colour and flavour. The best-by date is printed on the label.
Who It’s For
- Home cooks who want to add leafy greens to chilla, parathas and dal without extra chopping
- Families who like simple labels — one ingredient, nothing to decode
- Smoothie and chaas drinkers who want a pinch of green in a glass
Not the right fit if you want a flavourless supplement: this is real leaf powder and tastes like it. People who are pregnant, nursing or on regular medication should check with their doctor before adding any new herb to their daily routine.
Frequently Asked Questions
What is Fyonli Moringa Leaf Powder made from?
Only moringa (drumstick tree) leaf — shade-dried and stone-ground. Nothing else is added: no fillers, no preservatives.
What does moringa powder taste like?
Mild, earthy and slightly grassy, much like fresh spinach or fenugreek leaf. Stirred into a hot dish at the end of cooking, it blends into the flavour of the food rather than dominating it.
How much moringa powder should I use?
The pack suggests 1 teaspoon (about 3 g) a day. Stir it into chilla batter, paratha dough, dal, sabzi or buttermilk. A 150 g jar gives you about 50 servings at that amount.
Why add it at the end of cooking?
Heat dulls the green colour. Adding the powder once the dish is off the flame keeps the colour bright and the flavour fresh.
What are moringa leaves called in India?
Moringa is sohanjna in Uttarakhand and sahjan in much of north India. In English it is the drumstick leaf, from the same tree that gives the long drumstick pods used in sambar.
How much protein and fibre does it have?
The pack label lists 25 g of protein and 19 g of dietary fibre per 100 g, which works out to roughly 0.75 g protein and 0.57 g fibre in a 3 g teaspoon. Values are indicative, so read the label on your jar.
How should I store it?
Keep the jar tightly closed in a cool, dry place, away from direct sunlight. Use a dry spoon each time. The best-by date is printed on the label.
Is it suitable for vegetarians and vegans?
Yes. It is a single-ingredient plant powder with no dairy, gluten-containing ingredients or added animal products.
Looking for more ways to cook with Himalayan staples? Try Himalayan Hemp Protein or Pahadi Haldi Powder.