Maca

What does maca root contain?

Dried, maca root is above all a nourishing food, which also contains compounds specific to the plant:

Maca powder, capsules or extract

In the Andes, the fresh root is steamed or baked. Dried, it keeps for several years; it is then rehydrated, ground into flour for porridges and flatbreads, or mixed into hot drinks. Its taste is reminiscent of malt, with a nutty note.

In Europe, it is mainly found as a powder, to add to a smoothie, yoghurt or porridge, and in capsules. Supplements use the whole ground root, a concentrated powder (for example 6:1, where 6 kg of dried root yield 1 kg of powder) or an extract, sometimes combined with other plants such as ginseng.

What does science say about maca?

Researchers are interested in maca for its unusual composition, particularly macamides and glucosinolates, as well as in the differences between the colour varieties and the effect of drying on these compounds.

To date, no health claim relating to maca is authorised in the European Union. This research therefore does not allow any particular effect to be attributed to maca or to a food supplement containing it. During pregnancy and breastfeeding, ask your doctor for advice.

How to choose a maca supplement?

Our maca products