This powerful root originates in South American tribes such as the Incas, who consumed the raw tuber for sexual potency, power, and success in battle. According to archeological evidence, Incan tribes began domestically growing and cultivating maca root approximately 5,000 years ago in the Peruvian Andes. Many writings of early Spanish conquistadors even mention the root in treaties.
As with many natural supplements, maca grown at high elevation in its native habitat is the most potent. Our maca is the highest-altitude crop on Earth, produced at an altitude of 14,000 feet above sea level by the Quechua people in the Andes.
Over time, maca gained the nickname “Peruvian Ginseng” due to the enhanced cognitive and physical function after ingestion, though it is not a member of the ginseng family. Lepidium meyenii is a part of the cruciferous family, closely related to cabbage, turnips, and broccoli.. Because it is natively grown at high altitudes, maca is a fantastic superfood for those living in cold climates, in high altitude, or with physical lifestyles.