Around the world, there are several species of moringa. Moringa (drumstick) is rich in nutrition, with more vitamins, minerals, antioxidants, and proteins than any other plant in the world. The leaves are eaten fresh in cooked form or stored as dried powder without refrigeration, without loss of nutrition. The plant also contains alpha-linolenic acid, amino acids, plant-based omega-3, and carotenoids with nutraceutical properties. Moringa flowers, seeds, pods/fruits, leaves, gum, and bark have properties to promote normal blood glucose levels, provide support for a healthy cardiovascular system, neutralize free radicals, and enrich anemic blood. The leaves alleviate malnutrition, especially among children and nursing mothers. Moringa is a promising food source in the tropics, as it has full foliage cover even at the end of dry season while other foods are scarce. Three non-governmental organizations (NGOs) in particular—(1) Trees for Life, (2) Church World Service and Educational Concerns for Hunger Organization of the USA, and (3) the Miracle Tree Life Science of Tamil Nadu—have advocated moringa as “a natural nutrition for the tropics.” Globally, the demand for moringa products, viz., moringa leaf powder and moringa seed oil, is growing. Also, international organizations and institutions are exploring the best ways to use moringa as a nutritional supplement and in food fortification. Its usage has been well received among the global consumers for its nutritional, medicinal, and culinary purposes. Intensive research has been taken up at HC&RI, TNAU, Periyakulam, since the 1980s and two annual moringa varieties, PKM-1 and PKM-2, have been released during 1989 and 2000, respectively, and perennial moringa PKM-3 has been released during 2004.