Maca – the root from the extreme altitudes of the Andes

Maca is a root vegetable from the Andes in Peru, growing at altitudes between 4,000 and 4,500 meters. It has been cultivated as a vegetable for over 2,000 years, making it one of the world's highest-altitude cultivated crops.

The Legend of the Inca Warriors

According to a frequently retold (and unverified) legend, Inca warriors are said to have eaten maca before battle, a story that has been passed down through centuries and is still recounted in connection with the root.

Cultivation at Extreme Altitude

Maca grows under some of the toughest cultivation conditions imaginable – cold wind, thin air, and strong UV radiation – which makes it one of very few crops that can thrive at such altitudes.

What Maca Contains

The root contains vitamins C, B1, B2, B3, and B6, as well as calcium, iron, and phosphorus.

Usage

Take up to 1 teaspoon of gelatinized maca powder in milk, juice, or a smoothie. Gelatinization is a traditional preparation method that makes the root easier to digest. Our organic maca powder is an example of how it is typically sold.