BT-035 · Brassicaceae

Maca

Lepidium meyenii

Evidence: LimitedGenerally safe

When Chinese demand for maca boomed in the 2010s, illegal export of seeds and roots from Peru rose; local prices first soared, then crashed.

Other names: Peruvian ginseng, maino
Part used: Root (hypocotyl)
Region: Andes
Use: Food, Healing

Photo: Vahe Martirosyan · CC BY 2.0 · Wikimedia Commons

In short

What is Maca?

Maca (Lepidium meyenii) is a plant of the Brassicaceae family. Traditions that use it: Andes. Part used: root (hypocotyl).

What is Maca used for?

Traditional use: Grown on Peru’s Junín plateau above 4,000 m, where few other crops survive. Scientific evidence: limited. Small clinical studies show slight improvements in libido and menopause symptoms.

Is Maca safe?

Safety label: generally safe. Safe as food. Raw or very large amounts can upset the stomach. People with thyroid problems should be careful.

Traditional use

Andes

Grown on Peru’s Junín plateau above 4,000 m, where few other crops survive. It is dried and boiled, made into flour or drinks, and eaten for fertility and strength; Inca soldiers are said to have been given it.

In nature

Where it grows: Peru’s Junín plateau at 3,800–4,500 m.
Harvest season: Roots are harvested May–July.
Local names: No Turkish folk name. Local names: maca, maka, maino

Mix-up risk

Black, red and yellow maca are different varieties. Powders on the market vary in quality and purity.

Preparation

The root is dried and eaten boiled or as powder. Traditionally it is never eaten raw.

What science says

Small clinical studies show slight improvements in libido and menopause symptoms. The studies are small and some are industry-funded.

Safety

Generally safe

Safe as food. Raw or very large amounts can upset the stomach. People with thyroid problems should be careful.

Culture bridge

Two roots, two power foods. Both are roots dried into powder and believed to give strength. Both stories show how trade affects wild nature and local growers. Read the comparison →