“I was one of the first people to put Maca on the Internet over 20 years ago. It has been one of my staple Superfoods ever since. My relationship with Maca has been one of pure consistent Love — like a great marriage.” ~ David Wolfe
Maca (Lepidium meyenii) is a member of the cruciferous family of plants which includes such wonders as: broccoli, cabbage, cauliflower, kale, Brussells sprouts, and radishes. It's grown for its root, which resembles that of the radish. The character and properties of maca have been developed by the extreme conditions under which it grows, which makes maca an excellent superfood choice for individuals living in cooler climates, at high altitudes and/or with adventurous lifestyles.
According to archeological evidence, maca has been cultivated and grown high in the Peruvian Andes of South America for approximately 2,600 years. Some of the earliest written Spanish records from the Andes are treatises on maca. Today, the Quechua people and the descendants of the Inca, continue to grow this superfood at its natural altitude of 9,000-10,000 feet (2750-3050 meters) above sea level and as high as 14,000 feet (4250 meters), making maca the highest-altitude crop on Earth.
Maca is sacred to the descendants of the Inca and the Quechua people who still inhabit present-day Peru.
Our maca is sun-dried and finely milled at low temperatures to produce fresh batches of maca powder.
This product is not an extract. It is the whole dried, raw, maca powder.
Taste and Flavour
Maca is also delicious, with a sweet butterscotch flavour, and it is power-packed with nutrients. Maca has long been mixed with cacao and chocolate products.
NUTRITIONAL PROFILE
Maca, like the goji berry, tulsi (holy basil), Ho Should Wu, reishi mushroom, asparagus root, rhodiola, ginseng, AFA algae, and others, is a powerful adaptogen. Adaptogens promote healthy adaptation to stress, both physical and emotional, and modulate into balance many of the body's complex systems.
Maca is rich in calcium, magnesium, phosphorous, potassium, sulfur, sodium, and iron. It contains trace minerals including zinc, iodine, copper, selenium, bismuth, manganese, tin and silicon. It is also high in vitamins B1, B2, C, and E.
Maca has been used medicinally for centuries in South America. It contains biologically active aromatic isothiocyanates, especially p-methoxybenzyl isothiocyanate. It has a higher lipid (fatty) content than other root crops, of which linolenic acid, palmitic acid, and oleic acid are the primary omega fatty acids present. Maca is a rich source of sterols including sitosterol, campesterol, ergosterol, brassicasterol and ergostadienol.
