In gastronomy, moringa is used in multiple ways. Its fresh leaves can be added to salads, soups, and stews, providing a subtle herbal touch. They can also be sautéed, similar to spinach, or blended into smoothies and juices, especially in powdered form. In some Asian and African cuisines, the young pods are cooked in curries or stews, as they absorb flavors well. Additionally, moringa powder is a popular ingredient in baking, sauces, dressings, and even pasta, giving dishes a vegetal note. It is also widely used to prepare teas and infusions, often sweetened with honey or combined with citrus fruits.