Maca, or Lepidium meyenii, is native to the central sierra of Peru and grows at extremely high altitudes in the Peruvian Andes. Maca comes in three variations – yellow, red, and black, while they taste very similar, each colour has its unique array of associated benefits.
Belonging to the brassica family, maca is closely related to the turnip, cabbage, mustard, watercress, and rapeseed plants. The root has a large bulb which grows underground, it is considered as a highly resilient crop – able to withstand harsh conditions such as strong winds, torrential flooding, inhospitable soil, both warm and cool temperatures and periods of frost and drought. Having been cultivated since pre-Incan times (over 2000 years ago!), maca has gained a strong reputation for both nutritional and medicinal properties.