Botanical Name: Lepidium meyenii 
Origin: Peru
 
Maca powder is ground from the roots Lepidium meyenii, that is native to the high altitude of Peru’s Andes Mountains. It has somehow adapted to surviving in harsh weather conditions. The root is regarded for its adaptogenic properties helps the body achieve a state of balance throughout to encourage overall health* and and can be incorporated in baking recipes, blended in smoothies and shakes, encapsulated or tinctured.
 
Maca has a fleshy hypocotyl (the stem of a germinating seed’s leaf) and has a rough pear-shaped to rectangular root that varies in color from red, to yellow, to black. Our Maca powder is harvested from the finest Peruvian Maca root and has been cultivated using traditional farming practices. It is low temperature dried and gently milled to preserve its vital nutrients. It has been used by ancient Inca warriors to increase energy and endurance.
 
In Peru, the sweet, spicy, root is considered a delicacy. Many Peruvians prefer the taste of the yellow root, considering it sweeter. 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.