Use of maca dates back to more than 2000 years ago where it was cultivated and treasured as a source of food and a gift from the Peruvian gods. Maca was considered as a valuable and was hence used as currency in barter trade. In the 1500s, it was used as a form of payment to the Conquistadors in Peru. In 1533, when the Spanish first landed in Peru, they observed that their horses struggled in the rugged terrain with low temperatures and strong winds. That’s when they discovered a precious root being used by the natives. They fed some to their horses and gradually their horses became more tolerant to the harsh climate in the area. Around 1553, Cieza De Leon a chronicler from Spain explained how Maca roots were used by the locals to keep their bodies in shape as they embarked on uphill tasks. In 1653, Father Cobo told of a tiny plant, called maca, which was being cultivated in an area where other plants struggled to survive. He noted how the plant thrived in frosty, windy, and sunny conditions. This plant helped them survive the extreme climatic conditions experienced in the Andes region. Also, the Spanish demanded Maca as tax during their entire colonial era which lasted over two centuries. The roots were shipped back to Spain to be used by royals. 

Red maca (Lepidium meyenii), popularly known as ‘Peruvian ginseng’, is a plant that is grown at high altitudes and is originally traced back to the Andes Mountain located in Peru. The maca plant belongs to the family Brassicaceae, which also has other common vegetables e.g. cabbage, kale, radishes, broccoli, and turnips. Maca is also commonly referred to as ma ayak willku, maca-maca, and ayak chichira. It has a tuberous root that remains in the ground with green pleated leaves popping at the ground surface. Maca is categorised depending on the colour of the root after it was discovered that maca roots harvested from different locations and under different conditions have a different colour. Red maca capsules are made from dried and ground red maca roots. Maca powder has a sweet yet bitter taste.

The maca plant thrives at high altitudes ranging from 12,000-14,500 ft above sea level. It can adapt to very harsh conditions. The temperatures during the growing season range from 28°f-54°f. Occasionally, in areas where it grows, temperatures often drop below -20 ̊c causing frosting. However, the maca plant is quite tough and is not easily affected by frost. Maca growing areas are mostly characterised by strong winds and plenty of sunlight. Historically, the land used for cultivation of maca was prepared by using hands. Nowadays, people use tractors to plough, especially where the tracts of land are huge. Propagation is done using seeds. The root becomes ready for harvest after approximately 260 days. The roots remain dormant during the cold dry season. A single plant can produce up to 1000 small seeds each weighing approximately 1 gram. Rotation is carried out regularly since the maca plant uses up all the nutrients in the soil. The harsh climate prevents pests and weeds from thriving. This helps to ease the burden of cultivating maca. The fully grown roots are harvested manually. The leaves are left to disintegrate and add nutrients to the soil or as feeds for livestock. Traditionally, maca was, harvested and sun-dried before being stored for several years.

• 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: We suggest taking 2 - 3 capsules daily with water