Maca Root and HoneyPower™
Maca is a hardy root that grows high in the Peruvian Andes, where few crops survive.
In brief
- A root vegetable from the high Andes of Peru
- Grows at very high, cold altitudes
- Usually dried and ground to a powder
- Named on the HoneyPower product graphic
What it is
Maca, known to botanists as Lepidium meyenii, is a low plant related to radishes and turnips. Its round root can be cream, yellow, red or even black, and it has a nutty, earthy taste. People in the Andes have eaten it for centuries.
Where it comes from
Farmers grow maca on cold, windy plateaus in Peru, often above 3,500 meters. After harvest the roots are dried, then ground into a powder or turned into an extract.
Why it is in HoneyPower
Maca is one of the six key ingredients on the HoneyPower product graphic, and it is a familiar name in men's wellness formulas.* The Supplement Facts panel on your HoneyPower bottle lists the exact formula and amounts. Panax Ginseng and Maca compares it with ginseng.
Worth knowing
- Grown at some of the highest farmland on Earth
- The root is the part used
- Related to radishes and turnips
- People on medication should ask a doctor first
Easy ways to explore it
- Read the two-roots guide
- Look for the name Lepidium meyenii on labels
- Compare it with Panax ginseng
Keeps company with
Maca keeps company with:
Public sources
- NIH Office of Dietary Supplements: Dietary supplements, what you need to know
- NCCIH: Using dietary supplements wisely
Common questions
Where is maca grown?
In the high Andes of Peru, often on cold plateaus above 3,500 meters.
What does maca taste like?
Nutty and earthy.
Which part is used?
The root, usually dried and ground.
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