Appreciated by the Incas over 2,000 years ago, Maca was an integral part of the commerce and diet of the Andean peoples. It was exchanged for other resources such as corn.
Blooming in the Andes Cordillera at an altitude of 3,500 to 4,200 metres, this adaptogenic plant is one of the few to survive the extreme climatic conditions that plague the Andean highlands: relentless sun and high temperatures during the day, severe frost at night, strong winds.
It is cultivated for its pivoting and fleshy roots, its aerial part being quite small. Its tuber is edible and is eaten in the form of pancakes or sweet creams. Dried and reduced to a dark powder, it is also recommended for its toning properties.