Maca Root Powder

Botanical Name - Lepidum meyenil

Other Names - Ayak Chichira, Ayuk Willku, Maca, Maca-Maca, Mace, Maino, Maka, Pepperweed, Peruvian Ginseng

Origin - China

Flavor Profile - Earthy, slightly nutty taste with a hint of butterscotch.

Typical Preparations - Dried and powdered in a smoothie or encapsulated.

Culinary Usages - Use in baking to make bread, cookies, cakes, pancakes and syprups. Works especially well when added to oatmeal or cereal. Traditionally, in Peru often blended with quinoa and a variety of other ingredients.

Cosmetic Usages - Use as an ingredient within shampoos, conditioners and lotions.

Maca (Lepidium meyenii) has been dubbed “Peruvian ginseng,” even though it bears no botanical relation to ginseng, it is a root vegetable native to the high, harsh climate of the Andes Mountains in in Peru. For over 2000 years Maca Roots have been an important traditional food and medicinal herb to those in its growing region.

Maca root powder is an excellent source of protein, fiber and several vitamins and minerals, including vitamin C, copper and iron. It also contains over 20 amino acids — including all eight essential amino acids — and plenty of health-promoting phytonutrients.

The root of the plant, which resembles a turnip, is harvested and dried. The root is then used in a porridge called mazzamora, in cookies, baked goods, syrups, juices, blender drinks and liquors.

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