Maca (Lepidium meyenii) is a member of the radish family native in the Andes mountains of South America. Itâ€™s Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.
Maca root contains numerous amino acids and essential minerals, including potassium, selenium, magnesium, iron and calcium.
Maca root has been touted as Peruvian ginseng, although it is in no way related to ginseng. The comparison comes because maca plant and its root powder has a reputation for boosting strength and energy. It has been used in traditional medicine - which often uses natural herbs and nutrients to support health - in efforts to increase sexual desire and address sexual dysfunction.
For more than two thousand years, native Peruvians have used maca as food and medicine, to promote endurance and to improve energy, vitality, sexual virility and fertility. Inca warriors consumed maca before going into battle as they believed it rendered them fiercely strong by increasing their vitality and stamina. During Spanish colonization maca was used as currency by Peruvians using the herb to pay taxes to conquistadors.
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