Black Maca: what it is, where it grows, and how to use it

Maca is a root, not a seed or a berry. It belongs to the Brassica family, like radish or turnip, and grows in one of the most hostile agricultural environments on the planet.

Where it grows

The Junín Altiplano, in the central Andes of Peru, between 4,000 and 4,400 meters. At this altitude, frost is frequent, wind is constant, the temperature difference between day and night is very pronounced, and the soils are poor and mineral.

Very few crops survive in these conditions. Maca, however, has been cultivated there for centuries—archaeologists place its domestication around 1600 BCE in the Junín region.

Black, Red, Yellow: Three Varieties

These are three ecotypes of the same species (Lepidium meyenii), distinguished by the color of the hypocotyl, the swollen part of the root.

• Yellow — the most common, largely dominant in harvests. Milder taste.
• Red — less frequent.
• Black — by far the rarest, and the most sought after in Peruvian markets.

They are not cultivated separately: the same plot yields all three colors, and sorting is done after harvest. This is why pure black maca costs more than mixed maca.

Andean Drying

This is the step that makes the difference, and the one that takes the longest.

After harvesting, the roots are spread directly on the ground and left outdoors for several weeks. They undergo the intense sun of the day and the frost of the night, alternately. This cycle slowly dehydrates the root and develops its aromas.

Maca dried industrially, in a dryer, is faster but yields a flatter profile. The malty and caramelized taste we seek comes from this exposure to the nocturnal cold.

Once dry, the root is cleaned and then ground into a fine powder.

The Taste

Malty, with a caramelized note and a hint of hazelnut, and a slight bitterness at the finish. Noticeably more pronounced than yellow maca, which is milder and more subtle.

It is not a neutral ingredient: in high doses, its taste dominates. A teaspoon is more than enough.

How to Use It

In a smoothie, porridge, yogurt, bowl of cottage cheese, pancake batter or cookie dough. It pairs well with banana, cocoa, peanut butter, and dates.

Do not cook it. Add it off the heat, at the end of preparation: when heated directly, it becomes more bitter and earthy.

See the recipe for black maca porridge.

Frequently Asked Questions

What's the difference between black maca and yellow maca?

They are two ecotypes of the same plant. Black maca is much rarer and has a more pronounced, maltier taste.

Can it be cooked?

It's best to avoid it. Incorporate it off the heat, into an already hot or cold preparation.

How much per day?

A level teaspoon is the usual portion. Start there and adjust to your taste.

Should it be stored in the fridge?

No. Keep it away from light and humidity, in its resealed bag, at room temperature.

Is it suitable for vegans?

Yes. It is a powdered root, with no additives, no added sugar, and no gluten.

Gelatinized or raw?

Gelatinization involves processing the dried root to remove starch: the powder becomes more digestible and dissolves better. Our maca is gelatinized.

To go further

See black maca — in 200g or 400g.

See also where our three products come from, Maras salt and Kuntu coffee.