Maca is a perennial tuber that is native to the Peruvian Andes. It is typically grown in harsh weather conditions at high altitudes. Maca is sometimes referred to as “Peruvian ginseng” and was highly revered by the Inca. This gelatinized maca is a blend of Yellow, Red and Black Maca.
Gelatinized Maca is known to be more soluble than regular maca. During gelatinization, the long chains of starches are broken down, making the maca more bioavailable. It also mixes easier into food and beverages. This maca variety is not raw, but the thermal process used involves only a quick application of heat (seconds), and does not degrade the maca powder.
1 teaspoon daily with your smoothie, milk, cereal, yogurt or fruits. Maca is also delicious in homemade chocolate, hot beverages and granola bars.