Maca bulbs are whole, dried maca roots, a traditional Andean food.
 
About Maca
Maca (Lepidium meyenii) is a nutrient-rich, high-altitude root vegetable native to the Andes highlands of Peru. Maca has been eaten in the Andes for centuries, often powdered into drinks and food.
 
Key Features
Whole Root Form: Entire maca bulbs, not powders or isolates
Flavor: Earthy and slightly nutty
Tradition: A staple Andean food for over 2,000 years
 
First-Time User Guidance
Start Low: 500 to 1000 mg daily
Best Timing: Morning or early afternoon
Methods of Use:
Grind into powder for capsules
Blend slices into smoothies
Lightly boil or steep in hot water for a warm, earthy drink
 
Serving
1 to 2 servings per day
 
Frequently Asked Questions
What is Maca?
A Peruvian root vegetable in the crucifer family, eaten in the Andes for centuries.
How do I use it?
Grind and add to smoothies, oatmeal or coffee, steep as tea, or cook into meals.
Are there side effects?
Uncommon. Large amounts may cause mild stomach irritation.
 
Traditional Use & Origin
Grown at over 13,000 feet, maca has been a staple food for Andean peoples for over 2,000 years.
 
FDA Disclaimer
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult a healthcare provider before use, particularly if pregnant, breastfeeding, or taking medications. Keep out of reach of children.