Maca Root Slices - Lepidium Meyenii

Also known as: Peruvian Ginseng, Maino, Ayak Chichira, Ayak Willku.

Scientific name: Lepidium meyenii (A resilient biennial plant native to the high-altitude Andes Mountains of Peru).

What it’s known for: Celebrated as a "super-root" in South American heritage, valued for its ability to thrive in extreme alpine conditions and its unique malty aroma.

How to prepare: These dried slices are ideal for simmering in hot water to make a traditional tea, or slow-cooking in porridges, soups, and heritage stews to soften them.

How it’s used: A staple in Andean folk traditions; frequently used in a warm beverage known as "Maca Chica," or blended into traditional breakfast recipes for a grounding, earthy flavor.

Quality profile: Premium, naturally dried slices of the sun-colored root, harvested at peak maturity to ensure a dense, nutrient-rich profile.