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The Moringa tree is often referred to as "the miracle tree" - it's fast-growing and drought-resistant and in its native south Asia many parts of the tree are used in Ayurvedic medicine.
The leaves can be harvested up to seven times a year and contain vitamins A and C and minerals like calcium and potassium. They are often added to clear broths.
In the Philippines and Indonesia, it is common to cut the long seed pods - known as "drumsticks" - into shorter lengths to be stewed in curries and soups. These pods also contain seeds which are rich in oleic acid which has been linked to higher levels of "good" cholesterol in the body.
The leaves can be ground into a powder to be used in smoothies, soups, sauces and teas.
Priya Tew, a dietitian and media spokesperson from the British Dietetic Association, knows it well. "A favourite in my family food history, eaten as part of a curry in Sri-Lanka, You scrape the inside out with your teeth and suck the sauce off."