Maca Root (Lepidum meyenil)

Treasured by the Inca and cultivated for over 2000 years, Maca root is a revered adaptogen and “superfood” that contains vitamins, minerals, and amino acids essential for sustained energy and healthy bodies.

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During the 3 centuries of colonial domain in Peru, the kings of Spain frequently ordered their provisions of the dried root, and for this reason maca is known as "the food of kings." In Peruvian folklore, maca root was for centuries known as a fertility plant and used for the support of libido.* Just 1-3 teaspoons a day is the recommended dose.

Maca is a South American vegetable with frilly, radish-like leaves and a fleshy, bulbous underground part resembling a small turnip. Commonly known as “maca root”, this part is composed of the lower hypocotyl and the tap root. Maca (Lepidum meyenii; synonym, L. peruvianum) is a member of the mustard family (Brassicaeae) to which radish, turnip, broccoli, brussels sprouts, and cabbage also belong. Maca thrives in the cold, dry, and windy mountainous conditions of its Andean homelands at altitudes of 3800–4400 meters (12,467–14,435 ft) above sea level. Today, the cultivation of maca is largely confined to the same high-altitude region of Peru.

Exactly when maca was first domesticated is not known for certain. Though it is believed that Maca was cultivated as early as 4000 BC it was most likely fully domesticated between 1200 and 100 B.C. in the area that is now Junin, Peru, by the Pumpush—fierce warrior tribes that migrated up from the jungles. It continued to be cultivated throughout the Andean highlands and was brought to greater perfection by the Yaro peoples, who arrived in the Andean highlands between 1100 and 1470 AD and cultivated immense fields of maca. Following the Inca conquest of these tribes, great quantities of maca arrived in Cusco as tribute to the new rulers. Much of it was fed to Inca troops to increase their vitality and fortitude. Maca even made its way to Europe after the Spanish conquest of the New World.

The root of the maca plant is coveted as a nutrient-dense food and used in cooking throughout the Andes and beyond. Preliminary studies on maca root extracts suggest that it has the potential to be classified as an adaptogen: a substance that increases the body’s natural ability to adapt to environmental stressors. In Peruvian folklore, maca root was for centuries known as a fertility plant and used for the support of libido.*

Maca root contains a remarkable array of constituents and which ones are responsible for its benefits remain to be fully determined. Including vitamins and minerals, a number of which are essential to sustained energy and healthy bodies, the nutritional value of the dried root resembles that of cereal grains, such as maize, rice, and wheat. Maca holds 10% to 16% protein and glucosinolates in higher concentrations that those of its relatives, broccoli, cauliflower, and cabbage. Counted among its numerous other components, Maca root contains free sugars, amino acids, sterols, tannins, saponins, uridine, imidazole alkaloids (lepidiline A and lepidiline B), isothiocyanates, macaenes, macamides, macaridine, and glucosinolates (glucotropaeolin and m-methoxyglucotropaeolin). An alcohol extract of this hardy Andean vegetable was also found to contain a tetrahydro-beta-carboline alkaloid otherwise found in some fruits (eg, oranges and grapefruit).

The traditional “panchamanca” method to prepare the roots for eating was to cook them in a pit dug into the ground. The fresh roots were laid on the bottom and hot ashes from burnt sod were placed on top with layers of ashes and roots as fill. The Inca also made "atunca" by boiling, mashing, and rolling it into balls and cooking it in clay pots lined with straw. A traditional porridge (“mazamora”) described as ‘sweet and aromatic’ was made by cooking dried maca root in milk or water. Peruvian cooking still features maca root in everything from empanadas to preserves and pudding.

For all of maca's amazing history and its indubitable service to humans, it is shocking to learn that as late as 1992 it was listed as an endangered species. In 1979 the Peruvian Dept. of Agriculture found only 70 acres of maca under cultivation in the entire country! Careful seed harvesting and the resourcefulness of dedicated native people have protected it from extinction. These families are owed an insurmountable debt for their dedication to the preservation of this astounding, healthy crop. Since the 1980’s maca cultivation has been rising slowly, and now there is a true renaissance afoot. New life is being breathed again into the soils of the high Andes as the secrets of this lost root are being revealed around the world.

Besides the powdered root, Maca is also available as liquid energy extracts and capsules.

Directions: 1–3 teaspoons per day.May be added to any of your favorite foods.

If using prescription medications, seek the advice of a health care professional before using this product. Not to be taken during pregnancy or if breastfeeding. Not for use by persons under the age of 18 years. Keep out of reach of children.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to cure, treat, diagnose, or prevent any disease.