It is a fast-growing, drought-resistant tree, native to the southern foothills of the Himalayas in northwestern India, and widely cultivated in tropical and subtropical areas where its young seed pods and leaves are used as vegetables.
The moringa tree is grown mainly in semiarid, tropical, and subtropical areas, corresponding in the United States to USDA hardiness zones 9 and 10.
Moringa is particularly suitable for dry regions, as it can be grown using rainwater without expensive irrigation techniques.
Moringa oleifera is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae.
Moringa has numerous applications in cooking throughout its regional distribution.
The leaves may be fried and mixed with dried-fried tuna chips, onions and dried chillies.
Curdle is an important element of its recipe to create a specific taste and favorite dish.
Moringa seed cake, obtained as a byproduct of pressing seeds to obtain oil, is used to filter water using flocculation to produce potable water for animal or human consumption.