Laura (Spain)

«I first started consuming moringa Stenopetala in my first trip in Ethiopia some years ago. This happened in Konso region, known by their moringa cultivation. Fresh moringa Stenopetala leaves cooked like cabbage for breakfast or Konso speciality called Kukufa, sorghum flour balls boiled with fresh moringa leaves, yamiiii! Moringa leaves flavor Konso streets, women daily carrying up and down moringa leaves from the fields to their homes. Since I left Konso I replaced the fresh leaves against this green powder that nowadays colours my daily life.»



Flavor 99%
Texture 82%
Dissolution 40%
Effect on health 100%

Average grade