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Maca Powder from Peru ! Boosts Immune System ! USDA Certified Organic - Rich in Antioxidants (1 LB)

The History of Maca Maca root was first harvested during the pre-Incan times and historically been recognized as a "miracle food". Raw vs. Gelatinized Maca Maca exists in two forms, both raw and gelatinized. Due to the density of the root, consuming maca in its raw state has been associated with digestive discomfort and consequently, gelatinization has shown to offer more favourable outcomes. In Peru, maca is always cooked (gelatinized), removing unwanted starch and making the root easier to digest. Gelatinization assures that the final product bears the same unique properties of the maca consumed traditionally by the Incas, preserving the nutritional integrity of maca and producing a highly concentrated product as compared to raw maca.