naturally gluten free

Maca (pronounced mah-kah) has been used in the Andes as a vegetable and medicinal herb for centuries. Some have even coined maca as “Peruvian Ginseng” (although the two roots are not in the same family) because of its uses in balancing ovarian function post pre and post menopause, as an antidepressant, memory enhancer, metabolism stimulator, fertility enhancer, and purported aphrodisiac. The native growing area for maca has predominantly rocky soil and is subject to extreme temperatures yet, amidst these extreme conditions maca seems to thrive. Historically maca was traded for lowland crops such as corn, rice, quinoa, and papaya.

In addition to being ground into powder, maca roots are often boiled to make porridge, distilled to make beverages, used to make jams and puddings, added to smoothies, used in baked goods, or sold as a natural herbal remedy to fight various ailments. Maca is a desirable additive to gluten-free baking because it imparts a delicious yet subtle butterscotch taste on baked goods while boasting a rich nutrient profile.

Product of Peru