Botanical name: Lepidium meyenii
Ingredient: maca root powder - also known as Peruvian Ginseng
Origin: Peru
Raw maca is not heated above 103F/45C, preserving all enzymes and nutrients at peak levels. Raw maca may cause slight indigestion in about 5% of people.
Maca is a root vegetable belonging to the radish family and has been cultivated by the native people of Peru for over 2000 years. It thrives in the harsh conditions at elevations between 10,000 and 15,000 feet and is grown by subsistence farmers using traditional farming practices, providing them with a sustainable source of income in a region where little else grows.
Common use: Maca has been a staple crop for the people of the high Andes for centuries where it was consumed cooked as a root vegetable or made into flour to produce bread and baked goods. Its flavor has been described as slightly sweet, “malted”, or like toasted oats. These days, maca powder is mostly enjoyed in smoothies, energy bars, puddings, raw sweets, juices, etc.
Storage: Store in a cool, dark, dry place. Refrigeration not required.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.