Lepidium peruvianum Chacon is a small plant that grows in the Peruvian Andes above 3850m. It's a hardy plant that is used in Peru both as a food and for medicinal reasons.
Maca comes in many varities, distinguished by the color of the root system. Each color has slightly different properties. Our maca powder is a combination of 25% yellow and 25% purple, 25% red and 25% black maca for a complete nutritional profile.
Our maca is grown naturally without the use of pesticides, etc.
How to use maca
Maca is best used as a supplement in smoothies, in muesli, in porridge or in baked goods. 1 to 4 tablespoons a day should do the trick. They even brew a beer out of maca in Peru - chicha de maca.
Our maca at a glance
- Certified organic from the UK's Soil Association
- Grown in the Peruvian Andes in heights above 4000m
- Ingredients: Maca (25% yellow; 25% black, 25% purple, 25% red)
- Storage: Dry and cool
Why we like maca
A customer suggested we take a closer look at maca. And that we did. We are sceptical about the unique benefits so-called superfoods have. After all, most foods have certain benefits and many can be found in the kitchen. We're thinking of garlic, ginger and blueberries, for example. But there are a lot of scientific studies out there that convinced us of the supplementary role maca can play. Cocoa was once an exotic ingredient, too. Today cocoa is found everywhere, and for good reason. It's not only tasty, it also has quite the health benefits.