Should you avoid moringa during Karkidakam? The 'bitter' truth behind the belief

In Kerala, Karkidakam, the last month of the Malayalam calendar, is a time marked by fasting, healing diets, and a return to Ayurvedic practices. During this monsoon month, one ingredient quietly disappears from many kitchens: moringa leaves, or muringayila. Despite their nutritional value, these leaves are traditionally avoided, especially in rural households that still follow seasonal food discipline.

This practice isn’t a superstition. It is based on the idea that during heavy rains, certain leafy greens may become harder to digest, or even mildly toxic. Among them, moringa is often singled out due to both Ayurvedic reasoning and changes in the plant itself.

Ayurveda’s view: bitter, heavy, and difficult to digest
According to Ayurveda, the monsoon season is when the digestive fire (agni) weakens. Foods that are light, warming, and cleansing are encouraged, while ingredients that are bitter, astringent, or too earthy are set aside. Moringa, though generally beneficial, is considered unsuitable for Karkidakam because its properties shift with the season.

The traditional Ayurvedic view is that moringa leaves may develop qualities that are rough, drying, and difficult for the body to process during the rains. They are also believed to be high in dosha-aggravating elements during this time, potentially leading to sluggish digestion, fatigue, or discomfort.

A 2020 article on Manorama Online cites experienced Ayurvedic cooks and folk practitioners who say moringa may accumulate "toxins" during monsoon. This isn't meant in the modern toxicological sense, but rather as a way of expressing that the leaves might disrupt internal balance when the body is already vulnerable.

But what does science say?
Modern research does not confirm any clear spike in harmful compounds in moringa leaves during monsoon. In fact, studies show that moringa is generally safe and nutrient-rich. However, most of these studies don’t consider seasonal or environmental variations.

What scientists do acknowledge is that moringa contains compounds like glucosinolates, phenolics, and alkaloids, which can become more concentrated under plant stress—such as low sunlight, excessive rainfall, or poor soil conditions. These are the same compounds responsible for bitterness.

Why it tastes bitter during monsoon
If you’ve ever noticed moringa leaves tasting more bitter than usual during Karkidakam, there’s a reason. Several factors contribute:

• Increased production of defense compounds by the plant in response to environmental stress
• Reduced sunlight, which interferes with the breakdown of bitter-tasting compounds
• Waterlogged soil, which can change the leaf’s mineral composition
• Older or weather-beaten leaves being harvested due to a lack of fresh growth
• Microbial buildup or slight spoilage, common in damp conditions

While bitterness is not always harmful, in Ayurveda it is a red flag during monsoon. Bitter and pungent foods are often avoided unless part of a deliberate detox routine.

So, what to eat instead?
During Karkidakam, kitchens across Kerala prepare light, herbal dishes like pathila thoran and karkidaka kanji, made from ten hand-picked medicinal herbs. These greens are carefully selected for their digestibility and cleansing properties. Moringa, for all its benefits, does not make the cut.

This pause is not a rejection of moringa. It’s a temporary shift that reflects how traditional diets are deeply in tune with nature’s rhythms. Come Chingam, the moringa will return—tender, bright, and once again welcome at the table.