Most amla and moringa powders on the shelf are cut with starch, stems or filler to bring the cost down — so you get less of the thing you paid for. Ours is single-origin, organically grown, and milled as itself. That's the whole product.
The gap we're closing
Amla and moringa are cheap to bulk out and hard to check by eye. That's why so many packs disappoint — the label says one thing, the mill did another.
Not pooled from a dozen suppliers of unknown crop. A single source means the soil, the season and the drying are the same every batch — so is what's in your spoon.
No rice flour, no starch, no maltodextrin, no anti-caking agent, no leaf-and-stem mixture passed off as leaf powder. Read our ingredient line: it has one entry.
Farmed without synthetic pesticide or chemical fertiliser. Our formal organic certification is in process — we'll publish it here the day it lands, rather than imply it early.
What we make
Ayurveda's vitamin C fruit
Whole Indian gooseberry, dried and milled. Traditionally taken for immunity, digestion, and skin and hair — it's the collagen-supporting spoon in a lot of Indian households.
The drumstick tree leaf
Pure moringa leaf — shade-dried so it stays green, then milled. Leaf only, no stems bulking out the weight. Traditionally used for daily energy, iron and everyday nourishment.
Why these two
Not as a trend, and not as a cure. As rasayana — the everyday foods you keep taking because they hold the base of your health steady. Here's the plain version of what each one is.
Amla is one of the densest natural sources of vitamin C there is, and, unusually, its vitamin C survives drying better than it does in most fruit, because of the tannins that come with it. In classical Ayurveda it's the lead ingredient in Chyawanprash and one third of Triphala.
Households reach for it for the same three reasons they always have: immunity through the season change, digestion that behaves, and hair and skin that look looked-after. Vitamin C is what your body uses to make collagen — that's the honest mechanism behind the hair-and-skin reputation.
Moringa oleifera is the drumstick tree that grows in half the backyards in south India. Its leaf is genuinely unusual as a plant food: meaningful protein, iron, calcium and vitamin A in a spoonful of dried leaf, which is why it's been used as a nutrition supplement in Indian and African diets for generations.
The catch is that moringa's value is all in the leaf, and stems are heavier and cheaper. Shade-drying leaf-only powder keeps it deep green and grassy. If a moringa powder is pale, khaki or dusty-smelling, that tells you something.
The traditional reason amla shows up at every change of season.
Amla is one of the three fruits in Triphala for exactly this reason.
Vitamin C is the raw material your body builds collagen from.
Moringa leaf carries iron, calcium and plant protein together.
How to use it
Start at half a teaspoon so your gut and your palate both get a say, then work up to one. Always follow the serving guidance printed on your pack.
Half a teaspoon in a glass of warm water on an empty stomach — the simplest and most traditional way to take amla. Add honey if the sourness is strong at first.
A teaspoon of moringa with banana, curd and a date disappears completely. Moringa also stirs happily into dal, chutney or a soup once it's off the heat.
Two tablespoons of amla powder, warm water to a paste, 30 minutes on the scalp, rinse. The oldest use of amla in this country and still one of the best.
Anyone who wants a real nutrition supplement rather than a capsule — vegetarians and vegans, people through a busy season, anyone who eats well but knows the greens are thin some weeks.
You're pregnant or breastfeeding, on blood-thinning, blood-sugar, thyroid or blood-pressure medication, or heading into surgery. Neither powder is intended for children under five without advice. Check with your doctor before adding any supplement, including this one.
Talk to us
Sourcing questions, bulk and reseller enquiries, or how to fit a spoon into your day — a real person reads these.