Organic Moringa Seeds & Snacks Canada

Whole moringa seeds, straight from the pod, in two formats: natural and roasted. Both are single-ingredient (the roasted version adds sea salt and nothing else), plant-based, and packed in resealable 50 g pouches. Seeds are the least-known part of the moringa tree in Canada and the most interesting to eat. How to choose Natural Moringa Seeds are unroasted, unsalted and untouched by oil. Each seed sits inside a light, wing-shaped papery shell that you peel off before eating the kernel inside. The flavour is unusual and worth knowing about before you order: the first bite is distinctly bitter, and then a sweetness comes through as you chew. People either love it immediately or take a week to come round to it. These are also the seeds to buy if you want to try germinating a moringa tree. Roasted & Salted Moringa Seeds are the same seed, slow-roasted to a crunch and finished with a light pinch of sea salt. Roasting removes most of the bitterness and brings out a deep, nutty flavour closer to a roasted broad bean. If you are buying seeds as a snack rather than as an ingredient, start here. The short version: natural for purists, planters and people who want zero salt. Roasted for snacking, for salads, and for anyone who has tried the natural seeds and found them a bit much. On quality: a good moringa seed is plump and cream-coloured under the shell, not shrivelled or grey. Ours come from mature pods on our family plantation and are hand-sorted before packing, which is why you will find roughly 80 to 100 seeds in a 50 g pouch rather than a mix of seeds and husk. How to use them Eating natural seeds: peel off the winged outer shell and eat only the inner kernel. Chew slowly. Start with a small number of seeds and see how you get on before increasing — do not exceed the serving guidance printed on the pouch. If you prefer a softer texture, soak the peeled kernels in clean water first. Eating roasted seeds: a small handful between meals, five to ten seeds at a time. They also work scattered over a salad in place of croutons, on top of a grain or buddha bowl, or alongside tea or coffee. Planting: soak a whole seed overnight, then plant it about 2 cm deep in moist, well-drained soil. Keep the soil warm and lightly moist but never waterlogged. Germination depends on seed age, temperature, soil and care, and is not guaranteed. Reseal the pouch after opening and keep it in a cool, dry cupboard. Roasted seeds are at their best within a few weeks of opening, when the crunch is still sharp. Frequently asked questions Do I eat the shell?No. Peel off the light, papery wing-shaped shell and eat only the kernel inside. Why do the natural seeds taste bitter?That bitterness is natural to the raw seed and fades into a sweeter aftertaste as you chew. Roasting removes most of it, which is why the roasted version is the easier introduction. How many should I eat?Start small — a few seeds — and follow the serving guidance on the pouch. Moringa seeds are potent and are not recommended during pregnancy. Can I plant the roasted ones?No. Roasting kills the seed. Use the natural seeds if you want to grow a tree. Read more Roasted Moringa Seeds: A Crunchy Snack for Everyday Wellness Moringa Seed Powder: Practical Tips for Using It Daily 15 Ways to Actually Use Moringa Powder Zest Of Moringa seeds are a food, not a medicine. Nothing here is intended to diagnose, treat, cure or prevent any disease. Speak with your healthcare professional before adding any new plant to your routine, particularly during pregnancy, while nursing, or if you take medication.