Ingredient Overview
Maca is a food crop cultivated in the high Andes of Peru. Its enlarged underground storage organ has been eaten locally for centuries and is also processed into powdered and extracted ingredients.
Maca’s roots as an Andean food crop give it a different background from botanicals known mainly through herbal extracts. Drying and further processing make the harvested storage organ useful in contemporary powders and blends. Its naturally occurring macamides and glucosinolates provide additional points of interest in concentrated ingredients.