Our maca powder is ground from the roots of Lepidium meyenii, a plant native to the high-altitude peaks of Peru’s Andes Mountains. Maca is a staple food for the native Quecha. The plant is adapted to harsh weather conditions, surviving where little else can grow. Maca root is regarded for its adaptogenic properties and can be blended into smoothies, incorporated into baking recipes, encapsulated, or tinctured.
Maca is a Peruvian food staple made into cookies, flan, smoothies, syrups, and liquor. It has a rich history of traditional use as a panacea and is referred to as ‘Peruvian ginseng.’ Specifically, it is prized for its adaptogenic and nutritive qualities. It was introduced to North America, Europe, and Japan in the late 1990’s precipitating a stream of scientific studies.
It is utilized as a typical grain flour and made into cakes, flan, smoothies, beer, and even a porridge called ‘mazzamora.’ The dried root will last for seven years. Maca is considered a highly valuable commodity amongst the indigenous people in this area, and in Peru and other neighboring countries, where it has a long traditional use. The dried roots are exchanged for other food staples such as rice, with communities dwelling at lower elevations.
