Organic Black Maca
Gelatinised

The maca plant (Lepidium meyenii) belongs to the cruciferous family and the cress genus (Lepidium). It is thus related to watercress, garden cress, rapeseed and mustard. Maca, also known as Peruvian ginseng, is native to the Peruvian Andes, where it has been cultivated at high altitudes for about 2,000 years. It is considered a complete food in the Andes and is used as a tonic for their armed forces. Mainly the tubers of the maca plant are used; they taste slightly sweet and can be boiled or slowly baked in the oven. The region's traditional dishes also include a sweet and very aromatic porridge made from maca, known as mazamorra.

Black Maca

Maca varieties, along with their differing colouration, have distinct characteristics due to the unique spectrum of ingredients they each contain. The main varieties of maca are yellow, black and red, but the roots are not easily distinguishable when ground into a powder. Only black maca is contained here.

Gelatinised

Maca products are available in a variety of preparations and dosages. This gelatinised form is especially suitable for those with sensitive stomachs or a mustard oil intolerance, as the root's starch is completely dissolved due to this very short but strong heat treatment (100°C for up to 5 minutes), while preserving the maca root's valuable nutrients.

Cultivation

The maca plant, from which our black maca powder is made, grows in its traditional region of Junín, Peru at an altitude of 4,050-4,200m above sea level on a gentle slope near the mountain town of San Pedro de Cajas (population 15,300) in the province of Tarma. Due to the altitude, it is exposed to extreme climatic conditions: strong temperature fluctuations, strong winds and intense UV radiation. The growing region is only a few kilometres away from Junín National Reserve and Lake Junín, Peru's second largest lake. The area surrounding Lake Junín has a particularly rainy microclimate and a soil composition that differs from the rest of the Junín region in, among other traits, its 10-fold higher magnesium content. The Junín region harbours the world's only natural distribution of maca plants.

Harvested by Hand and Gently Processed

The maca plants are harvested by hand from the end of May through August and sun dried on large tarpaulins when conditions allow. The tuberous root is then disinfected with ozonated water and gelatinised via hot melt extrusion, in which high pressure and heat (100°C) is applied for just 3-5 seconds. The gelatinisation process dissolves the root's starches, creating a well tolerated maca powder, even for those with sensitive digestion.

Ingredients: 100% natural, single-origin black maca powder. Gelatinised. Organic, no additives.
Contains: 250g

Organic Certification

Suitable for daily consumption. Ideal in smoothies, shakes, hot and cold drinks, mueslis and (gluten-free) baking. Mixes quickly into drinks as the powder is soluble.

Recommended serving: 1-3 teaspoons (3-9g) daily.

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.

MICROBIOLOGY/
MINERALS/
PESTICIDES

SEE TESTS

Our Philosophy

For thousands of years, cultures all over the world have been using medicinal plants and nutritious foods to naturally foster and maintain vitality and good health.

With our products, we try to emulate this ancient wisdom as much as possible.

Consequently, our philosophy is simple: everything we do meets the highest standards of quality and purity; our focus is on organic and natural ingredients.

We follow this philosophy with meticulous care on all levels and down to every last detail.

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