Maca is both a starchy root vegetable and a tonic herb. About the size of a radish or turnip, maca is, surprisingly, a member of the cruciferous family (like broccoli, cauliflower, and kale) and native to the high Andes of Peru and Bolivia. The maca root is usually sun-dried and then powdered. The flavor of maca is nutty, earthy, and comforting, with a slightly bitter aftertaste. Its aroma reminds me of cozy fall and winter flavors and pairs well with berries, coconut, chocolate, oats, and cinnamon.
Maca has long been used as a natural medicinal herb with some pretty awesome properties. Most notably as an adrenal and hormone balancer. Maca is in a special class of plants known as adaptogens (1).Read More