For centuries Andean communities ate Maca roasted, boiled, or ground into flour, and often used as a trade good. Spanish chroniclers note it was tied to mountain life and at times was also fed to livestock in highland communities.
Maca is a small root crop native to the central Andes, traditionally cultivated at 14,000 feet: few crops survive there. Forming a low rosette of leaves above ground and a swollen root below, it has long been a staple. Once limited to the high plateaus, Maca is now also grown at lower elevations.
This is yellow Maca in a gelatinized form: it’s gently heated so its starches are broken down for easier brewing and a smoother cup. Made into a tea, it has a tangy taste with a butterscotch-like aroma ~ earthy, slightly sweet, and carrying the character of the Andes.
