Maca

What is Maca?

Maca is made from Lepidium Meyenii, a nutritious tuber from the cruciferous family. This powerful plant is known for its adaptogenic and energising effects. The dried powder contains a fine combination of vitamins (B1, B2, C, E), minerals, trace elements, and complex alkaloids that contribute to the effect of more balance and energy.

Maca is a popular superfood for naturally increasing energy and can provide heightened alertness and a temporary increase in strength. You can use the powder in smoothies, shakes, and dishes. The powder can help bring your body into balance and support natural energy without overstimulation. The special composition of Maca stimulates exactly what your body needs at that moment, without overstimulation. This regulating effect brings the body balance. The herb contains important minerals such as calcium, potassium, magnesium, zinc, copper, selenium, and iodine. Additionally, it also has a large number of fatty acids and proteins.

How do you use Maca?

Maca is a finely ground powder, making it easy to dose and incorporate into dishes. It has a unique taste: sweet, nutty, and slightly bitter like raw cacao, but with a deep caramel-like aroma. Mix the powder through smoothies, shakes, yoghurt, or soups for a natural energy boost. A popular combination is maca with cacao. Our Maca powder dissolves well.

What are the ingredients of Maca?

Lepidium Meyenii Powder (50 grams)

What is the recommended dosage of Maca?

The maximum dosage is 1 gram per day. For optimal effect, measured intake is important: build up usage gradually to the recommended daily amount. Consistent use for two weeks, followed by a week’s break, gives the best effect. You can use Maca at any time of day, but it is particularly ideal in the morning or during the day.

Where does Maca come from?

Maca, also known as Lepidium Meyenii or Peruvian ginseng, originally comes from the Peruvian Andes mountains in South America. This special tuber grows at over 4000 metres altitude, particularly around Lake Junín, and is one of the few edible plants that can survive at this extreme altitude.

The Peruvians have been cultivating Maca by hand for centuries. In the time of the Incas, warriors were always given Maca to eat before going into battle, because they believed this tuber made them extra alert and gave them extra strength and energy. The plants grow on average 15 to 20 centimetres tall, but mainly the root is used. After harvesting, the root is cooked, naturally dried in the open air for three months, and then ground into powder.