Maca (lepidium meyenii walp), is a small root bulb, which grows in the Peruvian Andes at 4000m. Maca is a distant relative of celery as we know it and has been growing from time immemorial in the wild highlands of the Andes, a hostile and rugged area which is exposed to extreme climatic conditions. Maca is a very precious product for the inhabitants of this area due to its high proportion of valuable minerals and has been used for centuries as a fertility aid for humans and animals. The Spanish conquerors already transported the roots to Europe in ships in the 16th century. Maca was already deemed so valuable by the colonial lords of the time that they accepted it as a means of payment.
Maca contains important minerals such as calcium, magnesium, phosphorous and iron as well as valuable secondary plant substances. Maca is also regarded as a good source of energy for athletes. As well as the positive effect on physical performance, Maca also promotes psychological resilience.
Due to the plant steroids, Maca is valued as a natural source for muscle building by bodybuilders. Unlike synthetically produced steroids, maca poses no risk to health.
Each colour of Maca root tuber has its raison d'être; in combination, i.e. all colours processed together, Maca provides the full spectrum of minerals and the associated properties. For example, the black root is said to contribute more to improving male fertility and alleviating menopausal symptoms, the yellow roots in turn contain more minerals, which can vary depending on the harvest, while the purple roots are said to have a higher mood-lifting effect.
Maca grows in high altitudes above 4,000m, the roots need the dry mountain air, the harsh climate to thrive optimally. This is the reason why cultivation in Europe has failed so far, or has not brought the desired success.
Maca roots in China are mostly cultivated, genetically manipulated to reach a certain size. The taste of Chinese maca roots, according to our experience, is rather metallic and chemical. Based on the many requests from Chinese companies, we assume that the Chinese variety is not very popular with the local population.
Maca powder: This powder is natural. The roots are produced in the traditional way, gently dried over a long period of time and processed into powder, producing the active ingredients (macamides).
Gelatinised Maca: This powder is particularly suitable for people with sensitive stomachs. However, it is less effective because important ingredients are lost at the high manufacturing temperature. The process of heating (above 80 degrees) is called "gelatinising", not to be confused with gelatine from bones. This product is not to be produced in raw food quality.
Maca extracts are fat-, water- or alcohol-based, so they are not 100% natural. Side effects due to the higher concentration can occur sooner than with the proven (natural) maca powder.
With Maca in combination with other remedies, e.g. with guarana, the energy-boosting property is further enhanced.
Because maca gives energy and vitality and helps to strengthen the mental balance, it is also often referred to as "Peruvian ginseng" or "ginseng of the Andes".
We recommend stirring 5 g organic maca powder (approx. 1 heaped teaspoon) into muesli, yoghurt or any food daily and enjoying.
More and more products from Asia and India are being offered on the European Markets as so called high quality organic. Sadly however, what the documents and analyses states does not always conform to the values determined by the laboratories which also carry counter-analyses. There have already been product recalls due to excessive levels of heavy metals or pesticides. In another case, the alleged organic goods had to be re-declared as conventional due to excessive pollution.
Demanding customers must be able to rely on compliance with quality standards. Quality comes at a price.
We look forward to a good and trusting cooperation, your AMAZONAS Team.