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Benefits of maca
Maca, or Peruvian ginseng, is the kind of miracle plant we would go to the ends of the earth to find. Fortunately, that is no longer necessary. Today, the treasure of the Andes can be yours whenever you remember.
Maca, the real name of the Peruvian cress, has very peculiar environmental requirements. It loves high altitudes up to 4500 m above sea level, sunlight, strong winds and cold. The temperature range of +20 to -20 °C is not an issue, which already indicates a resilient root. And that is what it is all about. The most important part of the plant is the root in the form of a yellow to reddish-brown tuber.
Archaeologists date the first traces of purposeful poppy cultivation to around 1500 BC. Maca, meaning its root, is consumed in various ways. It is commonly boiled or baked, but for easier preservation, the tuber is dried and ground. You will also find a variant of the fine yellowish powder on our market, where fresh Maca is not commonly found. It has a distinct earthy taste, which is why it is popularly added to smoothies or yoghurt. In its homeland, the Peruvian Andes, it is also used to make the alcoholic fermented drink maca chica. Maca has no recorded side effects, as long as the recommended amount is respected (approximately 3 grams per day for four months). After that, a break of a few weeks is advised.
Approved health effects:
- Fertility
- Sexuality
- Hormonal system - menopause
- Source of phytoestrogen
