Often called "Peruvian Ginseng" Maca is a unique root tuber with usage dating back to the mid-15th century. It requires very specific growing conditions, thriving only in the glaciated slopes of the Andes with a prime elevation between 12,000 and 15,000 feet above sea level. The tubers are round in shape with a yellowish brown color. The dried powder possesses a sweet aroma, reminiscent of butterscotch. Maca is high in minerals (calcium, potassium, iron, magnesium, phosphorus, and zinc), sterols (6 found), up to 20 essential fatty acids, lipids, fiber, carbohydrates, protein, and amino acids.
