Legend has it that Inca warriors used to eat maca before going into battle – they believed it gave them invincible strength and stamina.

Black maca is the rarest of the maca roots with antioxidant-rich black colour pigments found in the skin of the roots.

Why do we use raw maca?

Raw maca maintains its nutritional profile and beneficial phytonutrients, while gelatinised maca is processed to remove hard-to-digest elements and heated in the process. This heat is said to destroy beneficial elements. Even though gelatinised maca may be more bioavailable and concentrated, we prefer the more natural, raw version.