Lepidium meyenii Walp.
Plant Family: Brassicaceae
Often called "Peruvian Ginseng," Maca is a unique root tuber with usage dating back to the mid-15th century. It requires very specific growing conditions, thriving only in the glaciated slopes of the Andes with a prime elevation between 12,000 and 15,000 feet above sea level. The tubers are round in shape with a yellowish brown color. The dried powder possesses a sweet aroma, reminiscent of butterscotch.
High in minerals (calcium, potassium, iron, magnesium, phosphorus, and zinc), sterols (6 found), up to 20 essential fatty acids, lipids, fiber, carbohydrates, protein, and amino acids.
The whole root powdered or sliced in either raw or roasted form. The maca powder offered by Mountain Rose Herbs is raw and is not gelatinized.
The whole root can be eaten raw, sliced, cooked, boiled or baked. Currently Western users utilize it in the form of a medicinal drink made from the powder or taken in the form of tablets, capsules, and as a liquid extract. It can be easily and safely sprinkled in culinary dishes.
Maca is traditionally prepared as a food, particularly in the native region where it grows. The root is a highly nutritious staple food, rich in carbohydrates, protein, and a variety of essential minerals. In cuisine, the root is usually cooked and may be incorporated into dishes with other vegetables.
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.