I’m from Pasco, a high-altitude region in the central Andes of Peru. At over 4,000 meters above sea level, the air is thin, the nights are cold, and the soil is harsh. This is where maca grows, and it’s where I grew up.
In my hometown, maca is not a trend. It’s a tradition. People have used it for generations, not because a scientific paper said so, but because they knew it worked. Maca gave strength to farmers, warmth to elders, and stamina to miners working in extreme conditions. It was not a supplement, it was part of life.
Today, that same root is blended into smoothies in Tokyo, sold in powdered form in wellness shops in California, and included in hormone support formulas across Europe. But what makes maca so unique, and why does its origin matter?
Let’s explore that, starting from its traditional use to the active compounds and the different forms it takes today.
What Is Maca Root?
Maca comes from Lepidium meyenii, a plant in the cruciferous family that grows in the highlands of central Peru. It thrives between 3,800 and 4,500 meters in altitude, where few crops survive.
Often described as an adaptogen, maca is known for helping the body deal with stress, support energy, and balance hormones. But its value in Peruvian culture goes much deeper.
Maca has been consumed for more than 2,000 years. It was cultivated during the Inca Empire, used as food and medicine, and even offered in ceremonies. Spanish records from the 1500s describe its use to increase fertility and improve endurance¹.
What makes maca stand out from other roots is not only its nutritional value but also its unique compounds, which are formed or concentrated during the traditional drying process. These include macamides and macaenes, which we’ll explore next.
Traditional Use of Maca in Peru
In the central highlands of Peru, maca has always been more than a food. It’s part of a cultural identity. In regions like Junín and Pasco, people eat it boiled, roasted, or fermented into drinks. It is commonly used to enhance fertility, improve resistance to cold, and restore energy.
In colonial times, maca was so valued that it became part of the tributes collected by the Spanish crown². That recognition came not just from its nutritional profile, but from centuries of knowledge passed down through families and communities.
Even today, in small villages, maca is still harvested by hand and dried under the sun, the same way it has been for generations. This traditional knowledge is key to understanding maca’s full value.
Key Bioactive Compounds in Maca
What makes maca so interesting from a functional perspective is not just its mineral or fiber content, but the presence of unique plant compounds that are rarely found elsewhere.
Among these, the most studied are macamides and macaenes, two types of fatty acid derivatives. These compounds are formed or significantly increased during the traditional drying process, which is typically done under strong UV exposure at high altitude.
Fresh maca contains only trace or undetectable levels of macamides. According to studies that used HPLC analysis, these bioactives become more detectable after drying. Researchers like Esparza et al. (2020) suggest that the traditional drying process may actually trigger a biosynthesis mechanism that increases the presence of macamides in the root³.
| Compound | Description | Main Function | Source |
|---|---|---|---|
| Macamides | Fatty acid amides increased through sun-drying | May support mood, stamina, and libido | Meissner et al., 2015⁴ |
| Macaenes | Polyunsaturated fatty acids also enhanced by drying | Linked to energy and hormonal regulation | Meissner et al., 2015⁴ |
| Glucosinolates | Sulfur-containing antioxidants common in cruciferous plants | Detoxification, anti-inflammatory potential | Viana et al., 2018⁵ |
| Sterols | Plant-based sterols supporting hormonal balance | May regulate cholesterol and endocrine function | Gonzales et al., 2012⁶ |
| Flavonoids | Antioxidant polyphenols | Cell protection and vascular health | Stojanovska et al., 2014⁷ |
Types of Maca by Color
Most people know maca as a beige or light brown powder, but in Peru, we recognize at least three main types: yellow, red, and black maca. These are not different species, but phenotypes of the same plant. They are grown and harvested separately, and each is traditionally used for different purposes.
In Andean communities, people don’t usually consume all types interchangeably. Some families prefer red maca for women’s health, others choose black maca for energy and fertility, and yellow maca is used more generally. These differences are more than cultural. Modern research suggests that the color of maca may correlate with differences in bioactive compounds and health effects.
| Maca Type | Typical Color | Traditional Use | Scientific Insight | Source |
|---|---|---|---|---|
| Yellow | Light beige | General vitality, daily energy | Most abundant, studied for general wellness effects | Gonzales et al., 2006⁸ |
| Red | Pink to deep red | Female fertility, hormonal balance | May reduce prostate size and support bone health | Gonzales et al., 2005⁹ |
| Black | Dark brown to black | Male fertility, memory, physical endurance | May enhance sperm count, memory retention, and motor activity | Gonzales et al., 2007¹⁰ |
Maca Formats: Raw, Gelatinized, and Extract
Beyond the color, how maca is processed also makes a big difference. The same root can result in different products depending on how it is treated after harvest. These formats affect digestibility, concentration of active compounds, and even taste.
In Peru, the traditional way of consuming maca is by boiling it. However, most of the maca exported today is in powder form. This powder can be raw, gelatinized, or an extract. Each has its own benefits and limitations, depending on the intended use and the needs of the consumer.
| Format | Processing Method | Pros | Cons | Best Use | Source |
|---|---|---|---|---|---|
| Raw Maca Powder | Sun-dried, ground, no heat applied | Preserves all native compounds, traditional format | Harder to digest, may cause bloating for sensitive users | Smoothies, traditional food products | Meissner et al., 2015⁴ |
| Gelatinized Maca | Cooked to remove starch, then dried and powdered | Easier to digest, lower risk of GI discomfort | Heat-sensitive nutrients may degrade | Capsules, energy blends, functional snacks | Gonzales et al., 2012⁶ |
| Maca Extract | Water or ethanol extraction, concentrated | Higher potency, standardized active compounds | More expensive, variations depending on the supplier | Clinical use, premium supplements, nutraceuticals | (Confirm with COA) |
Why Maca Still Matters
Maca is not just a trend or an ingredient. It’s a root with history, science, and culture behind it. From the cold highlands of Peru to premium supplements around the world, its journey reflects something rare in today’s wellness market: authenticity.
For brands, formulators, and buyers, understanding the different types of maca and how it’s processed is essential. Whether you’re looking for stamina, hormonal support, or simply a sustainable functional ingredient, maca offers a lot, but only if you choose the right kind, from the right source
If you’re a brand or formulator working with maca or interested in high-value Peruvian ingredients, feel free to reach out.
📩 Email me at: jose@aop.bio
💬 Or message me directly on LinkedIn
Thanks for reading.
Inside Peruvian Superfoods continues next month.