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✦ Peruvian Maca – Yellow, Red & Black · in one breath ✦
The food that says yes where everything says no — strength restored from the depths, at 4000 metres.
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Average · 12 reviews
Breakdown
I don't use it right now and not very often but I'm really really a fan of the sweet and delicious taste the effect in herbal tea is not noticeable after a day for me in any case. On the other hand in vaporization (with a vaporizer of plants) the effect comes direct and is stimulating, pleasant, aphrodisiac with a higher motivation.
Nébuleuse
Daily · 8 September 2022
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What is Peruvian maca?
In Andean grammar she is first a staple food — like the potato and quinoa, dried then cooked — the Treasure of the Andes. Peruvian maca (Lepidium meyenii) is a small root of the brassica family that grows only on the high plateaus of Junín-Pasco, above 4000 m altitude. She is ranked among the adaptogens.
What is the difference between yellow and red maca?
Yellow maca is the most abundant colour (60 to 70% of harvests) and the most versatile — it is the form of the daily, for everyone. Red maca is rarer; Andean tradition reserves her for transition phases and describes her as the richest in antioxidant pigments (anthocyanins). Maca seeds give all the colours at once — you don't choose the colour, you welcome her.
How do I consume maca powder?
Half a teaspoon to a teaspoon of powder (2 to 5 g) in a warm drink, a porridge or a smoothie, in the morning or mid-day. The traditional Andean recipe is maca con leche — warm plant milk, a pinch of cacao, a little cinnamon. Maca pairs with cacao, vanilla and milk. Better to cook her lightly or choose her gelatinised for digestibility.
How much maca per day?
Traditional references go from half a teaspoon to start (2 to 3 g) to a teaspoon at installation (about 5 g), up to two teaspoons (10 g) in food integration. Maca fits into duration, taken steadily over time. These are references, not a prescription — each adjusts to her sensation.
When to take maca during the day?
Morning or noon. Maca is a plant of daytime vigilance; taken late, she can disturb sleep onset in sensitive people. Andean tradition makes her the morning rite of awakening — a warm latte facing morning light, in place of coffee.
Raw or gelatinised maca — which to choose?
Maca is not consumed raw over the long term. The raw root contains goitrogenic glucosinolates; tradition dries her long in the sun then cooks her. Gelatinisation is a gentle pressure cooking that removes raw starches and eases digestion. For daily use, the gelatinised form is the most comfortable.
Is maca contraindicated for certain people?
Caution in case of thyroid disorder (the glucosinolates of crucifers can theoretically interfere with the thyroid — prefer the gelatinised form), history of hormone-dependent cancer, and during pregnancy or breastfeeding for lack of sufficient clinical data. In these cases, ask a practitioner's advice before use.
Should I cycle maca or take her continuously?
Yellow maca lends herself to prolonged daily use — it is her nature of food, not of spectacular cure. Occasional pauses (a week every few weeks) are welcome without being obligatory. Effects build in regularity, over weeks, not in a peak.
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