Maca Root

Lepidium meyenii · Mǎ Kǎ Cálido

Buttery Peruvian adaptogen root rich in macamides, traditionally added to drinks and porridge.

Maca is a radish-like root grown high in the Peruvian Andes, dried and milled into a malty, butterscotch-like powder. It is a traditional food of high-altitude communities and is now blended worldwide into coffee, smoothies and energy balls.

Datos nutricionales

• ✓Contains macamides and macaenes unique to maca
• ✓Good source of plant protein and iron
• ✓Traditional adaptogenic food of the Andes
• ✓Malt-butterscotch flavour for drinks and baking

Usos alimentarios cotidianos

• ●Stirred into morning coffee or cacao
• ●Blended into smoothies and oatmeal
• ●Added to energy balls and raw bars
• ●Mixed into nut-butter toast

Cómo disfrutarlo

1.5–3g powder daily, taken with food. Use gelatinised maca for sensitive digestion; cycle use (5 days on, 2 off).

Investigación moderna

Randomised trials most consistently link maca with improved subjective energy, mood and sexual well-being; evidence for hormonal effects is mixed, and macamides remain the focus of mechanism research.

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