Maca: The Root from the Andes Explained Simply

At 4,000 metres of altitude, where hardly any crop survives, an unassuming tuber grows in the Peruvian Andes that the people there have valued as a source of strength for centuries: maca.

Maca (Lepidium meyenii) is a tuber plant from the Peruvian highlands and a traditional food that is dried and ground into powder. It comes in yellow, red and black with slightly different aromas, and a distinction is made between raw and gelatinized (more easily digestible) powder. No health claims are authorised for maca in the EU – which is why we describe the plant and its traditional use neutrally, without any claims of efficacy.

The key points at a glance

• Maca is a tuber from the Andes and a traditional food.
• It comes in yellow, red and black with a slightly different profile.
• Gelatinized maca is often more digestible than raw powder.
• In the EU no health claims are authorised – we describe the tradition neutrally.
• When choosing, what matters is origin (Peru), organic quality and contaminant testing.

What is maca – and why does it grow where nothing else thrives?

Botanically, maca belongs to the crucifers, so it is related to radish, cress and mustard, and it grows at extreme altitude in the Peruvian highlands – in an environment of intense sunlight, cold and thin air. The root tuber is used, traditionally dried and ground. The fact that the plant thrives at all under these harsh conditions earned it a reputation as a robust source of strength in the Andes early on. This traditional classification as a strengthening staple food is a cultural attribution – we expressly do not interpret it here as a health effect.

Important for understanding: maca is not an extract and not a concentrate from a laboratory, but first and foremost simply a food. This origin still shapes how it is used today – as an ingredient in smoothies, porridge or baked goods. What this looks like in practice is shown in our guide Taking maca correctly.

The name "maca" refers botanically unambiguously to Lepidium meyenii from the Peruvian Andes – unlike with some plant names, there is therefore no risk of confusion with botanically distant plants here. What you should distinguish when buying, however, are the colour variants and the processing (raw or gelatinized), which we explain further below. Anyone who first wants to get an overview of the plant is in exactly the right place with this article; the practical guide then goes into everyday use in more depth.

Yellow, red and black maca

Maca tubers come in different colours. The colour occurs naturally and is a selection and taste feature, not a claim of efficacy:

For getting started, most people reach for yellow maca because it is uncomplicated in taste and the most widely available. Red and black maca are rarer and more for those who want to calmly try out and compare different variants. Some products also offer a blend of all three colours, which can be a practical, uncomplicated entry point for the curious. What remains important: the colour is a feature of origin and taste and says nothing about a health benefit – the choice is ultimately a matter of taste and a question of availability.

Raw or gelatinized?

"Gelatinized" has nothing to do with gelatine – in this process the starch it contains is broken down by heat, much like when cooking potatoes. This makes the powder easier to digest and dissolve better in liquid. Many people find gelatinized maca more digestible than raw powder, which remains untreated. Both variants are plant-based and suitable for a vegan diet. For a sensitive stomach, the gelatinized form is often the more pleasant choice, while advocates of foods that are as unprocessed as possible tend to reach for the raw powder. You can't go wrong here – both variants are common, and which one you choose is ultimately a question of personal tolerance and preference.

A nutrient-rich food – what's in the tuber

Maca is first and foremost a food, and as such the dried tuber provides a range of nutrients. It contains carbohydrates as the main component, plus fibre, plant protein as well as various minerals and secondary plant compounds. It is precisely this profile as a filling, nutrient-rich food that earned maca its reputation as a reliable staple in the Andes over centuries – in a barren high-altitude location where food was scarce and valuable. This classification describes what maca is (a nutritious food), not what it does in the sense of a health effect. This distinction is important to us and, within the framework of EU rules, also required.

Because maca as a powder is so versatile, it can be easily incorporated into everyday cooking: a teaspoon in porridge, in a smoothie, in yoghurt or stirred into warm cocoa. The slightly malty, nutty taste goes with many sweet and savoury preparations. Concrete kitchen ideas and guidance on quantities can be found in our practical guide Taking maca correctly.

Maca in the context of traditional plants

Maca is often mentioned in the same breath as other traditional roots and plants, such as ginseng or ashwagandha. What they have in common is the long history of use in their respective cultures and their use as a strengthening food or preparation. What differs is their origin, botany and tradition. Anyone who wants to compare traditional roots will find inspiration in Ginseng or ashwagandha compared. The overarching term under which many of these plants are discussed is "adaptogens" – what exactly lies behind it and how meaningful the term is, is put into context by Adaptogens: what's behind the term?.

What research is investigating

Maca is the subject of ongoing scientific research and is studied in various contexts. Because no health claims are authorised for maca in the EU, we deliberately refrain from deriving concrete effects or product efficacy claims from this research. What can be stated factually: maca is nutrient-rich and looks back on centuries of use as a source of strength – a well-documented cultural tradition, which, however, does not replace a proven health benefit. This honest separation between "is being researched/traditionally used" and "produces effect X" is important to us.

What maca is – and what it is not

Because maca is often advertised online with big promises, a sober distinction is worthwhile. Maca is a traditional Andean food and a nutrient-rich ingredient – nothing more and nothing less. It is not a medicine, not a hormonal preparation and not a miracle cure. Statements that attribute concrete health effects to maca are not authorised in the EU, and we deliberately do not make them. This honesty is not a disadvantage but the serious basis on which you can decide whether this food suits your diet.

Put positively: maca is an uncomplicated, versatile and traditional ingredient that can be easily incorporated into everyday life and, in tested quality, is a high-quality natural product. Anyone who views it from this realistic perspective will neither over- nor underestimate the tuber. How to actually use and dose maca is shown in the practical guide Taking maca correctly.

Intake & quality – what to look out for

Maca powder goes well in smoothies, porridge or coffee; capsules are the practical, pre-dosed alternative. When choosing, it's worth looking at a few quality features:

• Origin from Peru: The original and name-giving growing region.
• Organic quality: Cultivation without synthetic pesticides, documented by certification.
• Contaminant testing: As is usual with root products, testing for heavy metals makes sense.
• Form: raw or gelatinized depending on tolerance; powder or capsule depending on everyday life.

What a test seal actually means in the laboratory is explained by Lab-tested – what does that mean?. Why organic can be worthwhile for food supplements is put into context by Organic for food supplements. As another traditional root, it's worth taking a look at Ginseng, and anyone who wants to understand adaptogens in general should read Adaptogens: what's behind the term?.

Honestly put into context

What is established is maca as a nutrient-rich, traditional Andean food with a long history of use. What is not proven – and deliberately not claimed by us – are concrete health effects; no health claims are authorised for maca in the EU. We therefore describe the plant, its origin and its traditional use, without any claims of efficacy. If you are taking medication, are pregnant or breastfeeding, it is best to clarify use with a doctor.

Matching products from Scheunengut

You'll find all variants of the Andean tuber in the Maca category – in tested organic quality, made in Germany and lab-tested. Anyone who wants to discover other traditional roots will find them in Ginseng and among the medicinal mushrooms. Practical tips on use are provided by Taking maca correctly, and the comparison of traditional roots by Ginseng or ashwagandha.

Frequently asked questions (FAQ)

What actually is maca?

Maca (Lepidium meyenii) is a tuber plant from the Peruvian highlands and botanically related to radish and cress. The root tuber is used, which is dried and ground into powder. Traditionally, maca is a staple food of the Andean population. No health claims are authorised for maca in the EU, which is why we describe the plant in purely factual terms.

Which maca colour is the best?

No colour is generally "better" – yellow, red and black differ above all in availability and aroma, not in a proven effect. Yellow maca is the most common, mildest and most widely available and thus a good entry point. Red and black maca are rarer and something for those who want to try out different variants. The choice is a matter of taste.

Is gelatinized maca vegan?

Yes. Despite the name, "gelatinized" has nothing to do with gelatine. The term only describes a technical process in which the starch it contains is broken down by heat – similar to cooking. Gelatinized maca is therefore just as purely plant-based as raw maca and suitable for a vegan diet. It is also often considered more digestible.

How do I recognise good maca quality?

Look for origin from Peru as the original growing region, for organic quality and – as makes sense with root products – for testing for heavy metals. Whether powder or capsule and whether raw or gelatinized, you choose according to your everyday life and tolerance. What a lab seal actually says is explained in our guide "Lab-tested – what does that mean?".