Moringa roots are usually about the thickness of a finger and brownish to beige in colour. They are known for their pungent, spicy taste and pleasant aroma. The roots contain a multitude of nutrients, including vitamins, minerals and antioxidants, which provide health benefits.
In traditional medicine, moringa roots are often used to relieve various ailments. They are considered to be anti-inflammatory, digestive, diuretic and blood purifying. In addition, they are also said to have antibacterial and antifungal properties.
Moringa roots can be used in a variety of ways. They can be eaten raw, cooked, dried or processed into powder. They can also be used to make tea or as a condiment in various dishes. Moringa root powder is often used in food supplements, teas, cosmetics and other products.
However, it is important to note that moringa root should not be used by everyone, especially by pregnant women, nursing mothers or people with certain health conditions. It is recommended that a doctor or nutritionist be consulted before using moringa root.
The roots are briefly dehydrated after harvesting, i.e. the water is removed from them, but they retain all the important nutrients and vitamins.