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Maca is a herbaceous biennial plant that is found in the mountains of Peru. It is used as a root vegetable and a medicinal herb. It has Spanish and quechua names which are maca-maca, maino, ayak willku, and ayak chichira. It is believed to be one of the species of the Lepidium Meyenii which was first watched and allocated in 1843 by Gerhard Walpers.
Today, most botanists consider Maca as a member of the newer species, L. peruvianum which was made by Dr. Gloria Chacon. But the latin name recognized by the USDA remains the same, Lepidium meyenii. Most botanists use the name “peruvianum” and state that it is the most accurate description of its species.
The Maca root is similar in size and proportion to the raddish and the turnip. Its root can vary in size and shape. It can appear triangular, spherical, flattened circular or even rectangular. It is color off white just like the raddish or turnip. It is the only member of its kind that has a fleshy hypocotyl that can be red, purple, blue, gold/cream, and green. Each kind is generally unique in kind.
The most common Maca are the ones that have cream colored roots and are also considered one of the most grown and favored as it is very sweet and enhanced size in Peru. The Blue and Black Maca are the ones that have the most properties in energy. It has a slightly bitter and sweet taste as well. The Red Maca, on the other hand, is becoming famous and is even known to reduce prostate size in rats. These are the ones that are commonly sold to other countries and developed.
Maca Root grows only in cold climates and those with somewhat poor agricultural soils where few other crops can grow. Farmers believe that a Maca plant is a natural repellant to most pests in root crops that is why it is sometimes planted interchangeably with potatoes. For almost 2000 years, maca became one of the most significant traditional food and medicine that were limited in number. It was regarded as a very nutritious and energy giving food that can enhance strength medicinally and endurance as well. It was even used as a currency during the Spanish colonization.
Preparation of Maca
Traditionally, maca is cooked in Peru but there are also other ways to prepare maca. It can be roasted in a pit and considered a delicacy. The roots of the maca can also be mashed and then boiled where in it produces this sweety thick liquid that is dried and mixed with milk to produce porridge. When added other vegetables or grains, it comes out as flour that can be used for baking. If the maca is fermented, it comes out as a weak beer called chichi de maca. The leaves of the maca can be mixed in salads.
One of the most prominent products of maca is the maca flour. Ground from hard dried roots, it has been one of the most commonly used ingredients in baking to serve as base and as flavoring.
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