Organic Black Maca Powder

• Certified Organic by Organic Food Federation
• Rarest and Most Sought After Colour Root
• Grown at High Altitudes in the Peruvian Andes 

The maca plant (Lepidium meyenii) is a plant that grows exclusively on high elevations. The plant thrives in altitudes of between 4000 – 5000m above sea level. This is the reason why the plant is found in plenty in the high Andes Mountains in central Peru and Bolivia. Some of the terminologies used to refer to the plant include nutty maca, maca-maca, ayak chichira, maino, and ayak willku. It is also referred to as men’s maca due to its array of applications and benefits on men’s health. Over time, its other name Peruvian ginseng has caught on, but not to be confused with the regular ginseng. The similarity in reference is due to the similarity in effect between the two plant species. The maca plant, whose most important plant part is the tuberous root, belongs to the Brassicaceae family. Other vegetables in this family include cabbages, Brussels, kales, mustard, broccoli, cauliflower, turnips, radishes, etc. Maca bears a close resemblance to radish. 

Maca ranges in colour based on the colour of the hypocotyl, with the extreme ends being white and black. However, the most popular varieties of maca are black, red, and yellow maca. Black maca is preferred as it has a higher bioavailability compared to the other two. Despite the colour differences on the outer casing, all maca roots look the same on the inside. The maca root has combined physical features that lie in between a potato and white radish. The most preferred maca is that which grows in the wild, as opposed to the domesticated variety. The plant thrives in high elevations as it requires cold temperatures to thrive. Once the potent root has been dried for an adequate time frame, it is ready for processing into different usable forms. These include powder, tablets, capsules, liquor, etc. The desirable taste of black maca powder falls in between that of butterscotch and nuts. 

The earliest use of black maca root is traced to the native Andean people, during the existence of the Incan Empire. Both Peruvian and Bolivian civilisations, which date back to over 3000 years ago, have black maca as part of their history. They preferred taking the root in its natural raw form to make sure they did not interfere with the nutrient composition. This especially applied when it was boiled to extremely high temperatures or added to extremely hot food and beverages. The plant was adopted for consumption after they discovered its immense benefits after being consumed by livestock. The animals exhibited improved energy levels and fertility. The first group of people to notice these observations were the Spanish who had visited Peru in the 14th century. On their trips back, they made sure to carry the plant and try it out on their livestock, beginning with their horses. This shone light on the potency of the plant and its demand increased in different countries. At some point, it was so valuable and was used as currency in barter trade. Spanish conquistadors, who took over America, Peru included, felt the need to control its supply and keep as much as they could to themselves. The extract from the plant was mostly used by Spanish soldiers before they entered the warzone. They believe that it gave them beyond-normal energy which they needed in such serious warfare. Even in the modern-day, Peruvians and Bolivians still take a dose of black maca powder. 

• Please note it is against MHRA guidelines for us to talk about any potential health benefits for this supplement however a quick google search on the potential benefits and you may be surprised.

How To Use Black Maca

We recommend taking 1 heaped teaspoon (5 grams) of Black Maca Root Powder per day. You can mix the powder with hot or cold water, add it to a milk and honey drink, juices or smoothies. You can also add it to cookies, muffins, ice cream and much more.