Dubbed the ‘superfood of the Andes’, Maca is popular among the indigenous peoples of the Peruvian Andes. The small root crop of the maca plant, which is cultivated in spring, is grown at an altitude of more than 3,500 metres. Traditionally a staple of the local diet, macaju rice has become a modern ‘superfood’. Maca has a rich malty flavour that goes well with cocoa, another superfood. Maca root powder is rich in vitamins, minerals and fibre.
Gelatinisation is the high-temperature breakdown of starch chains – a process that makes maca’s unique phytochemicals more digestible (easily digested by the body). Gelatinised maca roots are cooled and ground. Gelatinized maca root powder is still 100% pure maca, but it is more concentrated than raw maca root powder because some of the moisture is removed during the gelatinization process.
Peruvian Pepper (maca) capsules are a great source of energy for active people.
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Use: up to 6 capsules per day
The information provided here should not be interpreted as a recommendation for medical treatment or other health problems. We encourage you to make personal health decisions after evaluating different sources of information.
