Maca: Botanical Medicine from the Andes

Abstract

Maca (Lepidium meyenii, Walp) (Brassicaceae) is a biennial herbaceous plant widely
dispersed on high plateaus (altitudes between 4000 and 4500 masl) of the mountains in Peru,
particularly in Junin. The underground part of the plant, the tuber, is the main product used
for human consumption because of its nutritional value and phytochemical content.1-3 Maca
presents three major phenotypes, yellow, red and black based on their hypocotyl and stem coloration
(Figure 1).4 Andean people use maca as boiled or roasted food, in soups, or to prepare
drinks, salads, jams, bread, coffee, substitutes, and even beer.5,6 A sweet aromatic dessert, called
mazamorra, is prepared by boiling the roots in water or milk. A fermented drink, maca chichi,
is also made and the dried roots are used to impart a special flavor to the sugar cane rum or
aguardiente.