The flood of so-called superfoods from the tropics continues nonstop. Moringa — a tree that grows in hot, arid climates — has leaves that are dried and turned into a powder rich in calcium, vitamin A and protein. Alone the powder is fairly bitter, so it’s best added to smoothies and sauces. At Pondicheri, an Indian restaurant in NoMad, moringa bolsters verdant avocado ice cream. The generous scoops are rolled in chopped pistachios and more of the powder. Ajna Jai, who manages the restaurant for her mother, Anita Jaisinghani, the owner, thought of using moringa because it made a good alternative to the ubiquitous matcha. “In general, moringa works well in Indian food,” Ms. Jai said: Moringa ice cream, $4 a scoop to eat in or take out, $6 in a cone, Pondicheri, 15 West 27th Street, 646-878-4375, pondichericafe.com.