Organic Drumsticks (Shevga)

The fibrous outer shell of the drumstick pod is not eaten. After cooking until tender, each piece is placed in the mouth and the soft inner flesh and tender seeds are scraped out using the teeth - the hollow fibrous outer pod is then discarded. This is the standard and correct way to eat drumstick in all Indian culinary traditions.

The moringa tree grows naturally with minimal chemical input requirements, but conventional farming still applies synthetic pesticides in some production settings. Organic moringa from Prakritii guarantees no synthetic pesticides or artificial fertilisers at any stage, ensuring that the full nutritional integrity of the pod is preserved without chemical interference.

No - raw drumstick pods are not suitable for consumption. They are always cooked before eating, typically by simmering in sambar, curry, or dal for 15–20 minutes until completely soft. The cooking process makes the inner flesh tender enough to scrape and eat, and transforms the pod from firm and fibrous to the soft, flavourful state required for eating.

Yes - the soft, pale seeds inside the drumstick pod are edible and are consumed along with the inner flesh when eating cooked drumstick. In young, fresh pods the seeds are tender and have a mild flavour. In older, more mature pods the seeds are larger and harder - which is one reason why selecting drumsticks that are firm and not overly mature is important for best eating quality.

Fresh drumstick pods should be firm, straight, and uniformly green without yellowing or brown patches. The pod should not bend too easily - flexibility indicates over-maturity. When pressed along the length, the pod should feel firm with small, evenly spaced seed bumps. Very mature pods have large, prominent seed bumps and a tougher shell - they are less desirable for cooking than younger, more uniformly firm pods.