Lepidium meyenii, known as maca or Peruvian ginseng, is an edible herbaceous biennial plant of the family Brassicaceae that is native to South America in the high Andes mountains of Peru. It is grown for its fleshy hypocotyl that is fused with a taproot, which is typically dried, but may also be freshly cooked as a root vegetable. If it is dried, it may be further processed into a flour for baking or as a dietary supplement. It also has uses in traditional medicine. As a cash crop, it is primarily exported as a powder that may be raw, or processed further by the supplement industry: gelatinized or made into an extract. In Peru, maca is prepared and consumed in various ways, although traditionally it is always cooked. The freshly harvested hypocotyl may be roasted in a pit (called huatia), and is considered a delicacy. Fresh roots usually are available only in the vicinity of the growers. The root can also be mashed and boiled to produce a sweet, thick liquid, then dried and mixed with milk to form a porridge, mazamorra. The cooked roots are also used with other vegetables in empanadas, jams, or soups. The root may be ground to produce a flour for bread, cakes, or pancakes. ** Directions Powder : Mix 1 tablespoons of the herbal powder with water, milk, rice, or soup. No Caffeine, No Chemical Additives. No Food Color, No Antiseptic. *Recommended before breakfast or dinner daily, once per a day.

• Is Discontinued By Manufacturer ‏ : ‎ No
• Manufacturer ‏ : ‎ Prince Herb
• Country of Origin ‏ : ‎ Peru

Ingredients
100% Organic & Gelatinized Yellow Maca Root

Directions
Take 1 teaspoons of the herbal powder with water, milk, rice, or soup. Once per a day.

Legal Disclaimer
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.