What is Maca?

Maca (Lepidium meyenii) belongs to Lepi-diummeyeniiwalp., a cruciferous plant, is sometimes referred to as Peruvian ginseng. It is an annual herb with tiled surface and turnip-like tuber in the ground, about (10-14)cm long and (3-5)cm wide.In Peru, maca was divided into 13 types according to the color, including white, black, red and yellow. The average quality of tubers and biological characteristics of maca were different from each other. Most of the cultivars were yellow, accounting for nearly half of the whole quantity. Maca is a medicinal and edible plant, used as a tonic by the local Inca people, who call it Peruvian ginseng. Modern studies have found that maka contains makaramide, makarene, alkaloids, glucosinolate and its decomposition products benzyl isothiocyanate, essential oil, sterol, polyphenols and other natural effective components. Studies have shown that Maca can improve sexual function, increase fertility, strengthen physical strength, resist fatigue, regulate endocrine, delay aging, reduce stress, relieve anxiety, inhibit cancer and anti-tumor effects.

It mainly grows in the Andes of central Peru, in harsh conditions and at very high altitudes — above 13,000 feet (4,000 meters).

Maca is a cruciferous vegetable and therefore related to broccoli, cauliflower, cabbage and kale. It has a long history of culinary and medicinal use in Peru .

The main edible part of the plant is the root, which grows underground. It exists in several colors, ranging from white to black.

Maca root is generally dried and consumed in powder form, but it’s also available in capsules and as a liquid extract.

The taste of maca root powder, which some people dislike, has been described as earthy and nutty. Many people add it to their smoothies, oatmeal and sweet treats.