Peruvian maca is a hardy root grown in the Andes mountains for its medicinal properties and as a food. It is believed to have libido-enhancing properties, increase energy and strength, and repel insects. It has been used for over 2,000 years and is prepared in a variety of ways.
Peruvian maca is a plant that grows in the Andes mountains in Peru. The plant is typically cultivated and nourished for its medicinal properties and as a food. Also known by its Latin name, Lepidium meyenii, this hardy root has the distinction of being known for its purported libido-enhancing properties. It has also been called “Peruvian ginseng” due to this quality. In general, Peruvian maca resembles a turnip or radish in size and appearance.
Maca root comes in a variety of colors and each one is believed to be genetically different. The cream-colored roots are the sweetest tasting, while the black roots have a more bitter taste. Clinical studies have shown that the red roots of Peruvian maca have the potential to actually shrink enlarged prostate glands in rats. Maca is also believed to increase energy and strength. Due to these properties, Spanish colonialists actually used maca as a form of currency.
Elevations above 8,000 feet (about 2,400 meters) are considered ideal for growing the Peruvian maca plant. The root is unique in that it thrives in high, cold climates where most other plants would perish quickly. This attribute is one of the reasons for its mythical reputation. The plant is grown without pesticides because there are very few insects that breed at such high altitudes. In fact, many farmers and growers will plant maca near, or within other crops, because maca appears to repel many of the insects that destroy crops.
Peruvian maca has been used in Peru as a food and medicine for over 2,000 years. Although the plant is cultivated in other regions, it is believed that these plants do not develop the same potent qualities and nutrients. The root is usually left to dry after harvesting, and once dried, the nutritional composition is similar to that of grains and wheat. It has a high content of minerals such as potassium, copper, zinc and amino acids, among many others. Legend has it that Inca warriors ingested maca before battle to improve their stamina and fighting ability.
This unique root is prepared and cooked in a number of ways. It can be roasted as a delicacy, grilled, or boiled in water and pureed, then mixed with milk to produce a type of cereal or porridge. Fermented maca will actually produce a mild strength beer.
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