Maca (Lepidium Meyenii) – Organic Powder

Brew & Taste

The powder has a yellow creamy color and has an earthy, mild and slightly sweet taste.

Origins

You would probably miss it in the wild. Large leaves, small stature and unremarkable flowers. But the main thing is underground. It's the only one of the Brasicaceae family that utilizes only the taproot. Maca (Lepidium meyenii) prefers high mountain environments. It's native to the Andes, where it grows at altitudes between 3,500-4,500m. As a result, it is protected from any kind of pollution, whether soil or air. The Peruvian region is obviously perfect for it. In fact, when people have tried to grow maca elsewhere, it has never reached the desired premium quality.

The earliest evidence of its presence dates back an incredible 6,000 years. In the Inca Empire, it was considered a sacred food and an all-powerful natural remedy. Even in today's Peru, maca enjoys a privileged status and its cultivation is subject to strict supervision. The taproots can have various colors, but yellow is the most common, with red and black being the rarest.

Traditional growers still harvest maca by hand. They carefully cut off the wilted leaves, which serve as a natural fertilizer, and leave the cleaned taproots to dry in the sun. They then grind them into a very fine powder at low temperatures. This always looks similar, regardless of the color of the taproot, but the taste and the nutrient content are different. In this respect, red maca is particularly popular because it tastes delicate and sweet compared to other color variations and is also a rich source of minerals, vitamins, etc.

Red Maca is gluten-free, so it is also suitable for coeliacs. In recent years, it has also become a very popular part of the diet of vegetarians and vegans. The powder can be easily mixed into yogurts, porridges or smoothies. Red maca will not change the taste of the food or drink, but it will make it more pleasant.

Herb packaging preview

We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.