Moringa capsules and powder from YELASAI

Moringa is called the "miracle tree" for a reason. More than 700 scientific studies show its leaves can be used as food. It is one of the most nutrient-rich plants we know. Moringa Oleifera originated in India, where it has been used in the practice of Ayurveda for centuries.

Raw food quality from Bali: from natural cultivation without additives

Our natural Moringa leaf powder comes from traditional cultivation from the west of the island of the gods, Bali. The leaves are picked by hand and gently dried as well as ground on site to a fine powder, whose smell and taste is reminiscent of fresh grass.

We have enriched our Moringa leaf powder with exquisite herbs such as Gotu Kola, Curcuma Longa and Ashitaba, which were also grown and processed in Bali.

Micronutrients for hair - What is special about CORIASE?

  • Coriase Hair & Vital Mikronährstoffe werden in der Schweiz unter GMP-konformen Bedingungen produziert.
  • Die Inhaltsstoffe sind zertifiziert und geprüft.
  • Es sind keine Farbstoffe und selbstverständlich auch keine Konservierungsstoffe enthalten.
  • Störende Reaktionen der Mikronährstoffe untereinander sind ausgeschlossen, da sie separat in pflanzliche Zellverbände eingebaut sind.
  • Glutenfrei
  • Garantiert optimale Verteilungsform in der Mischung.
  • Da organisch oder in eine pflanzliche Matrix eingebaut, erfolgt die physiologische Wirkung verlangsamt, jedoch kann sie länger anhalten.
  • Löffelweise Einnahme in Granulatform, statt einzelner Kapseln oder Tabletten.

Moringa capsules and powder in the highest quality

For our Moringa powder we guarantee the highest quality. The powder has been tested for pesticides, herbicides and heavy metals and the resulting safety data certificates officially controlled.

Moringa - Consumption recommendation

Stir approx. 1-2 teaspoons (3 - 6g) as a herbal powder supplement into water, fruit juice, tea, soups, smoothies, etc. or use as a seasoning. Store product in a dry and cool place.

Moringa can be used simply by adding to daily meals. Discover below on this page some recipes to try - Bon appétit!

Nährwert per 100g
Energie 1644 kJ / 393 kcal
Fett <4,8 g
gesättigte Fettsäuren <1,7 g
Kohlenhydrate 61,8 g
Zucker 5,0 g
Ballaststoffe 5,2 g
Eiweiss 23,1 g
Salz 0,6 g

Recipes with Moringa


Ingredients for 4 servings

200 grams of basil3 cloves of garlic200 milliliters of olive oil100 grams of parmesan (grated)3 tablespoons of pine nuts1 pinch of salt & pepper1 tablespoon of moringa powder400 grams of spaghetti


Wash the basil and shake dry. Pluck off the leaves. Peel the garlic cloves.

Put the basil leaves in the blender with the garlic and the pine nuts and blend until creamy, then transfer to a bowl and mix in the Parmesan cheese and the Moringa.

Add olive oil drop by drop, stirring constantly to incorporate only as much as is absorbed by the ingredients so that everything binds together into a creamy sauce. Finally, season strongly with salt and pepper.

Bring plenty of salted water to the boil and cook the spaghetti "al dente" in it. Stir about 3 tablespoons of the hot pasta water into the sauce. Pour the spaghetti into a pasta strainer, drain and mix with the pesto.


e.g. with potatoes, meat or for dipping raw vegetables

Ingredients for 4 servings:

250 ml quark, low fat or fat50 ml sweet cream or Cremefine for whipping1 tsp linseed oil1 box of cress1 handful of parsley1 small onion1 tsp Moringa powdera little salt and peppera little paprika powder, noble sweet.


Finely chop the onion. Add the curd cheese, cream, moringa powder and linseed oil and mix. Then add the herbs and season with salt, pepper and paprika.



1 large handful of spinach1 organic lemon1 half or small apple or pear1 piece of fresh gingera few fresh herbs such as cilantro, parsley, basil, etc.1 teaspoon moringa powder5 dl waterPreparation:

Blend all ingredients for at least 60 seconds.


Fine as a spread or for dipping raw vegetables


1 ripe organic avocado1 organic lemon1 teaspoon moringa powderSalt and pepperPreparation:

Mash avocado with a fork until smooth. Then season with a squeeze of lemon, salt and pepper.


Ingredients for 4 people:

red peppersCucumber600 g fully ripe tomatoes6 dl vegetable broth2 cloves garlic1 tbsp Tabasco2 tbsp olive oil1 tbsp moringa powder40 g bread from the day beforeSaltPreparation:

Cut pepperoni in half and remove seeds. Peel the cucumber. Cut pepperoni, cucumber and tomatoes into cubes. Set aside some cucumber for garnish. Add remaining vegetable cubes to broth. Add garlic. Add Tabasco, half of the oil and the moringa powder. Puree soup with a hand blender until smooth. Refrigerate for at least 1 hour.

Cut bread into cubes. Toast in remaining oil and lightly salt. Shortly before serving, froth tomato soup with hand blender. Season to taste with salt and Tabasco. Serve with cucumber and bread cubes set aside.


Ingredients for 4 servings

250g broccoli1 liter vegetable broth1pc garlic cloves (finely chopped)100 ml cream2 tbsp olive oil1 pinch of salt and pepper2pcs onions (finely chopped)1 tbsp moringa powder Preparation:

For broccoli soup, first finely chop broccoli, garlic and onions and sauté well in olive oil for five minutes in a pot.

Add vegetable broth (or soup stock with 3/4 water and a soup cube) and simmer for about 20 minutes on low heat.

Finally, blend briefly with a hand blender and season to taste with salt and pepper.

To refine, you can still stir in the cream and moringa powder.


Ingredients for 2-4 people:

1 kg green asparagusSaltPepper


2 shallots50 g dried tomatoes4 tablespoons aceto balsamico6 tablespoons olive oil1 teaspoon moringa powder Preparation:Peel the bottom third of the asparagus. To do this, start the asparagus peeler and pull it down in one go. Turn the asparagus slightly. Continue in this way until the asparagus is peeled all around.cut ends freshly. That is, cut off the wooden end of the asparagus (about 2 cm).cut asparagus spears slightly diagonally into pieces about 3 cm long.boil water. Add salt. For the vinaigrette, peel the shallots and chop finely.Cut the tomatoes into fine strips.Mix the shallots, tomatoes, balsamic vinegar and oil.Stir the Moringa powder into the vinaigrette.Mix the asparagus with the vinaigrette and allow to stand for 5 minutes. Season to taste with salt and pepper.Arrange asparagus salad.


Ingredients for 4 people

4 salted peanuts3 red chilies, seeded, halved2 cloves garlic, all pounded in a mortar2 tablespoons fish sauce5 tablespoons palm or raw sugar1 tablespoon lime juice1 teaspoon moringa powder2 tomatoes seeded, dicedGreen papaya, peeled, cut into fine strips with a julienne cutterPreparation:

Crush peanuts, chili and garlic in mortar.

Mix in fish sauce, sugar, lime juice and moringa powder.

Dice tomatoes.

Cut papaya into fine strips with a julienne cutter.

Mix everything together.


Ingredients for 4 people:

2 medium zucchini400 grams smoked salmon1,5 apples sour6 spring onion fresh1 teaspoon honey1 teaspoon mustard1 teaspoon moringa powder1 tablespoon lemon juiceSalt & pepperPreparation:

Cut the salmon into small cubes. Clean the spring onion into rings and dice the cored apples.

Put everything in a bowl, mix with the honey, mustard, lemon juice, moringa powder, salt and pepper and leave for 10 minutes.

Wash the zucchini, pat dry and carefully cut into long thin slices.

Heat a little oil in a pan and fry the zucchini in it, one by one, briefly on both sides, remove and place on a kitchen towel, season with salt and pepper.

Now put some of the apple-salmon mix on one zucchini strip, roll it up and arrange it upright on a plate.


Ingredients for 4 people:

2 large eggplants4 medium tomatoes, finely diced2 cloves garlic, peeled and finely chopped5 sprigs fresh thyme1 small chili pepper5 tablespoons olive oilJuice of one lemon1 teaspoon moringa powderPepper and salt to tasteOlive oil for frying.


Preheat the oven to 180 °C.Carefully cut the eggplants in half lengthwise and place them on baking paper on the rack with the inside facing up.Brush the inside of the eggplant halves with olive oil and let them cook in the center of the oven for about 20 minutes with the cut side facing up.In the meantime, wash the tomatoes, quarter them and remove the pulp and cut them into fine cubes.Then peel and finely chop the garlic, wash and very finely chop the chili pepper and remove the thyme leaves from the branch.Remove the fully cooked eggplants from the oven and leave to cool for a few minutes.Put a little lemon juice and sea salt on the inside of the eggplants.Mix the tomatoes, garlic, chili, moringa powder and thyme and season with pepper, salt, lemon juice and 5 tablespoons of olive oil.Finally, spread the salsa evenly on the eggplant halves and garnish with thyme to serve.