Scientific Name: Moringa oleifera

Family Name: Moringaceae


Shigru, also known as Moringa, is a fast-growing, drought-resistant tree native to tropical and subtropical regions. It has compound leaves with small, white, fragrant flowers. The tree produces long, slender, green pods filled with seeds.

Chemical Constituents:
Moringa is known for its rich nutritional profile. It contains various chemical constituents, including vitamins (such as vitamin A, C, and E), minerals (like iron and calcium), amino acids, and phytonutrients (such as quercetin and chlorogenic acid).

Rasa (Taste): In Ayurveda, sehjan is described as having a pungent (katu) taste.
Virya (Potency): It is considered to have a heating or warming potency (ushna virya).
Vipaka (Post-Digestive Taste): The post-digestive taste of sehjan is pungent (katu).
Dosha (Balancing Effects): Sehjan is believed to balance Kapha dosha and may aggravate Pitta dosha when consumed in excess due to its heating nature.


  1. Dietary Supplement: Moringa leaves, seeds, and powder are used as dietary supplements to boost nutritional intake.
  2. Nutrient-Rich Food: Moringa leaves and pods are consumed as a green vegetable in various dishes.
  3. Traditional Medicine: In traditional medicine, Moringa is used for its potential health benefits, including promoting digestion and enhancing energy levels.
  4. Water Purification: Crushed Moringa seeds can be used to clarify turbid water by acting as a natural coagulant.
  5. Livestock Feed: Moringa leaves and pods are used as a nutritious feed for livestock and poultry.