Mushrooms & adaptogens
Maca Root Powder.
Gelatinized maca from Peru's Junín plateau: a warm, malty powder with a flavor not unlike butterscotch. Stir a teaspoon into your morning porridge, smoothie or mug of warm milk.
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About this product
Above 4,000 meters in the Peruvian Andes, on a wind-scoured plateau where almost nothing else will grow, a knobby root swells beneath the soil. This is maca, Lepidium meyenii, a cousin of the radish, and in a mug of warm milk it tastes not unlike butterscotch or caramelized milk.
Andean farmers have cultivated maca for some two thousand years, high enough that little else could be grown for food. It became both a staple crop and a provision kept for those doing the hardest physical work: herders, porters, soldiers sent to the altiplano. Spanish chroniclers noted it within decades of arriving and remarked on how highly it was prized. Ours comes from the Junín plateau and is gelatinized, a gentle heat process that breaks down the raw starch, leaving a warm, malty powder.
Details
- Plant: Maca root, Lepidium meyenii
- Origin: Junín plateau, Peru
- Process: Gelatinized
- Flavor: Warm and malty, like butterscotch
How to use
Stir a teaspoon into a morning smoothie, porridge or mug of warm milk; the malty flavor sits better against something creamy or sweet than against water alone. Enjoy it as part of a balanced daily routine. This product is not intended to diagnose, treat, cure or prevent any disease, and it is no substitute for medical advice.
A root from the high Andes, for your morning cup.
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Maca Root Powder
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