Peruvian Maca – Andean World

                                                                                                                      Sacred food of the Incas

Maca (Lepidium meyenii Walpers) has a millenary history. Domesticated during pre-Hispanic times and widely cultivated before the arrival of the Spaniards, maca gained much importance during the pre-Hispanic period, as documented by the first Spanish chronicles. Even in colonial times, the indigenous population paid their taxes in maca, before production started to fall.

Maca is an herbaceous shrub of the Brassicaceae family or the Cruciferae family. Its other names are maca, maka, maca maca, maino, ayak chichira, ayak willku, huto huto. Abroad it is known as Peruvian ginseng, because of the properties that have made it well known worldwide,

A source of Nutrients:

Maca conteins high protein value, between 13% and 16%. The cooked roots are an ingredient used in soups and desserts, and rich in fundamental aminoacids. The same roots also contain significant amounts of iron and iodine, making it particularly good for human physical and mental health. Biochemical analysis has revealed the root’s contents of apiine and apiol with rich diuretic and antioxidant properties. read more …

 Varieties of Benefits:

• Boost energy
• Hormone balance
• Libido
• Fertility
• Improve physical performance
• Surveillance
• Healthy skin hair and nails
• Physical and mental energy
• Vitamins and minerals
• Increases stamina and endurance
• General well-being

 More uses and benefits:

In addition to its ability to grow at very high altitude, maca has a number of nutritional and energy-giving properties that have identified it as a beneficial product for human health and activity.

• As a Food:  Edible fresh root. Cooked when dry. May be preserved dry for several years. Leaves as green. Tea and cold beverage prepared from root. Macerated in liquor in cocktails
• As a Food Etnoveterinary: Spanish chronicles mentioned conquistadors used maca to feed their horses and other European stock that did not reproduce easily in the Andes. The Spanish learned from native people maca could resolve their difficulties to feed their livestock. Studies are underway to use maca to stimulate reproduction of South American camelids, like vicuña and other endangered species.
•  As a Food Medicinal: Maca is regarded as a powerful reinvigorating nutraceutic. It has also medicinal value against rickets, anemia, hormonal and menstrual disorders and goiters.

The plant’s root was high appreciated by the Incas as a food but also as a fertility medicine. Studies by Gloria Chacon (1990) have not only identified the high concentration of carbohydrates and starch food in maca but also the presence of four fertility-stimulating alkaloids.

Maca Root Extract Powder content: 900g

Certifications:DIGESA Peruvian Health Ministry

Recommended use: It is recommended to consume 1-2 tablespoon (5-10 g) a day accompanying food.

Caution: Keep the container tightly closed and store it in a cool, dry place protected from light.