The maca plant (lepidium meyenii) is a mat-like perennial that grows between 13,000 and 14,500 feet above sea level in the high Andean plateaus of Peru. Its tuberous roots resemble those of its relative― the radish. Organic maca pudding and jam are popular among Andes natives.
Although unrelated to ginseng, organic maca is often referred to as Peruvian ginseng because of its similar properties. To Andean Incas, organic maca, a sweet and somewhat nutty-tasting dried root, is considered a delicacy. Organic maca boiled in water makes a drink sweeter than cocoa.
The delightfully fragrant powder is rich in calcium, magnesium, phosphorous and iron, and contains trace minerals, including zinc, iodine, copper, selenium, bismuth, manganese, and silica, as well as B vitamins.
Traditionally, native medicine practitioners and herbalists have recommended maca for stimulating and regulating the endocrine system.