Maca

Lepidium meyenii

root

A round root of a crucifer from the high Peruvian Andes, grown since the Neolithic between 3,500 and 4,200 metres; dried and ground into a malty powder.

Origin

Peruvian Altiplano (4,000 m)

Season (United States)

imported · all year round

Preparation

The powder is stirred raw into a smoothie, yoghurt, porridge or cake batter, a teaspoon at a time; in the Andes, the dried root is cooked into porridge or a hot drink.

Molecules

In small amounts, not counted Pungent glucosinolates · Insoluble fibers

Did you know?

It is one of the very few plants to survive on these high plateaus: relentless sun and heat by day, hard frost at night.