Maca
Peruvian maca: what the root is, how yellow, red and black, raw and gelatinised maca differ, and how to choose.
This substance has no health claim authorised in the European Union. So we describe what it is and how it is taken, but do not say what it does in the body.
What it is
Maca (Lepidium meyenii) is a root vegetable of the cabbage family, a relative of the radish, grown in the Peruvian Andes above 4000 metres. Local people have eaten it for centuries as ordinary food: baked, boiled, in drinks and as flour.
Maca has no authorised health claims in the European Union, so we do not write about libido, energy or hormones; we describe the product and how to choose it.
Varieties and forms
Maca comes yellow (the most common), red and black — the colour of the root, not different plants. Gelatinised maca has been cooked beforehand to remove the starch; it is easier to digest, so it is often chosen over raw powder. Extracts are labelled with a ratio such as 4:1 or 10:1.
The powder goes into smoothies, porridge and baking, with a nutty, malty taste.
How it is taken, and precautions
Powder is usually taken at 3–5 g a day, capsules as the pack directs. Maca contains compounds that in large amounts may affect the thyroid, so people with thyroid or hormone-sensitive conditions and pregnant or breastfeeding women should ask a doctor first.
Frequently asked questions
How do red, black and yellow maca differ?
They are varieties of one plant with different-coloured roots. Yellow is the most common and least expensive.
What is gelatinised maca?
Maca cooked and freed of starch before milling. It is easier to digest than raw powder.
What can maca powder go into?
Smoothies, porridge, coffee or baking. It tastes nutty and malty.
Products with maca
