Maca originated in South America and has been cultivated as a root plant for at least 2000 years. It was first introduced to North America, Europe, and Japan in the late 1990s. Known as a panacea (disease remedy), it is often called Peruvian Ginseng because of its healing, nutritional and medicinal qualities.
Maca grows wild in Bolivia, Paraguay, and Argentina but has primarily been cultivated in the Peruvian Andes and is considered one of the highest-elevation foods, flourishing and surviving above 10,000. It has had a long history as a precious food source, and its medicinal qualities were first recognized when Latin conquistadors noticed the impressive effect it had on their horses, who struggled with the rugged environment and high elevations.
Botanical Properties of Maca
Maca has a rough pear shape similar to beets and varies in colors from red to yellow to black. It is part of the Brassicaceae family of flowering plants containing glucosinolates (natural components of many pungent plants such as mustard, cabbage, and broccoli). The pungency of these plants is due to the mustard oils produced when the plant material is chewed, cut, or otherwise damaged, and its pungency contributes to the plant's deference against pests and diseases.
Recently, some experimentation has been done growing Maca at lower elevations in the Pacific Northwest and China. Still, it has taken 5-10 months to produce a harvestable root at these lower elevations and has not been deemed successful. Additionally, there is a lot of controversy about the exportation of Maca seeds because it has been against the law to transport them since 2003 as a South American heritage food.
Maca Benefits and Uses
Maca is considered an adaptogen, a non-toxic plant or substance that can affect the endocrine (glandular and hormonal) system, alleviating stress and anxiety and bringing balance and nourishment in today's fast-paced world.
The Incan civilization has used Maca for centuries in many natural remedies, believing it to have unique properties that enhance energy and stamina. For women, it has shown promising health benefits, such as relief of fatigue and the reduction of menopausal symptoms. It reduces cramping, heavy or irregular periods and PMS. It is also believed to increase the body's level of serotonin, which can relieve the symptoms of mild depression.
Traditional Uses of Maca
Although Maca is marketed as a medicinal product today, it is also used as a food source. The root was baked or roasted as a side dish, used in a soup, and used in a local drink called Maca Chica. The root is also dried and powdered and then used in baking or added to beverages. The leaves are also used as food and are best consumed when cooked because their pungency can powerfully affect the stomach lining.
Maca Root is a nutritional powerhouse high in protein, natural sugars, vitamins, and minerals. It also contains all eight essential amino acids.
Ayurvedic Perspective on Maca
From an Ayurvedic point of view, Maca has the energetics and qualities of having a sweet, bitter, and pungent taste. It is warming in nature and has a heavy and grounding effect on the body, mind, and spirit. It is generally balancing for Vata but can increase Pitta and Kapha in excess. Its biomedical actions are adaptogenic, nutritive tonic, and immune modulator.
Maca Dosage and Cautions
As a medicinal supplement, Maca generally comes in capsule or powder form, and the strength of the active ingredients can vary. So start with smaller doses: 1 or 2 500 mg capsules per day or 1-3 teaspoons per day in a smoothie. These dosages can increase, but it is always recommended to consult with a qualified healthcare practitioner before using herbal products. Contradictions for Maca include pregnancy and nursing. It can also aggravate pre-existing hypothyroid conditions (Kapha) in excess.
A Delicious "Adaptogenic" Lassi
This adaptogenic lassi can be enjoyed at any time of the day but makes a good night's beverage enjoyable.
The recipe below will make 4oz. of powder, which can be stored in an airtight jar. The dosage is 1-3 teaspoons per 8oz. of milk or alternative dairy product.
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