Single-origin, slow-dried, lab-tested.

Koveraas started in a kitchen in Coimbatore, with one question: why does almost every moringa powder on the shelf smell of hay? The answer, almost always, is heat. We dry our moringa and curry leaves below 45°C — slowly, in shade or low sun — so the colour stays deep green and the smell stays alive.

Our exotic vegetables come from a small network of growers across Tamil Nadu and Karnataka — heirloom carrots, romanesco, baby aubergines, cherry tomatoes and microgreens picked to order and shipped cold-chain. Nothing sits in a warehouse.