WHAT IS MACA?
Maca is a plant very similar to the turnip that comes from a plant of the Brassicaceae family. Its botanical name is Lepidium meyenii and it originates in the Andes. Its roots are rich in important nutrients essential for the health of our body; for this reason Maca is considered a Superfood.
THE ORIGIN OF MACA
The Maca plant is a small herbaceous plant that can be considered perennial because of the formation of its roots. It originates from the Cordillera of the Andes of Peru and Bolivia at an altitude between 2500 and 5000 m.
It grows on hostile soils and very poor and rocky soils where the weather conditions are adverse: strong winds and extreme temperature ranges with very low temperatures during the night and very intense sunlight during the day.
MACA BENEFITS
Maca is a source of calcium, which has been relied upon in maintaining a healthy metabolism and muscle function. Calcium can also be used to support the maintenance of healthy bones. In addition to being low in fat and salt, maca is rich in iron, which may help reinforce cognitive function and oxygen flow. People have included it in their diet for generations to reduce tiredness and bolster the immune functioning of the immune system. Riboflavin is another component of maca, one traditionally credited for the protection of cells against oxidative stress.
FLAVOUR AND CONSISTENCY
The best Maca comes from organic farming. Maca is a yellow powder, it has a sweetish, malty flavour and a very particular and pungent taste that oscillates between bitter and spicy, which can be masked by mixing it with other ingredients.
HOW IS MACA USED?
Organic Maca powder is considered the best way to include this precious food in your diet. Maca root powder can be dissolved in water, milk and smoothies or added to dough for cakes and biscuits.
RECIPES WITH MACA
Maca powder can be used in the following ways:
- in yogurt or milk
- as an ingredient in homemade desserts
- in infusion and green tea
- in smoothies or fruit extracts
- in cereals or muesli
- when making biscuits or bars
- for salads or as a condiment
- in broths and soups
WHAT IS THE PRODUCTION PROCESS FOR GELATINISED MACA?
This method of processing Maca has been introduced since the 1990s. The roots are dried in the sun and then are subject to the gelatinisation process, which makes Maca powder easier to digest as the starch is removed.
What are the benefits of taking gelatinised Maca powder?
- Gelatinised Maca is more digestible as it does not contain starch and is easier to digest for those with a sensitive stomach.
- The nutrients it contains are more concentrated and some are amplified, such as metabolites and minerals.
- Gelatinized Maca is more water-soluble and therefore easier to dissolve in water or in drinks and smoothies.
At NaturaleBio, we sell and market Gelatinised Maca in the form of organic powder.
