Maca Root Powder

Maca Root PowderBotanical Name Lepidum meyenil Other Names Ayak Chichira, Ayuk Willku, Maca, Maca Maca, Mace, Maino, Maka, Pepperweed, Peruvian Ginseng Origin China Flavor Profile Earthy, slightly nutty taste with a hint of butterscotch. Typical Preparations Dried and powdered in a smoothie or encapsulated. Culinary Usages Use in baking to make bread, cookies, cakes, pancakes and syprups. Works especially well when added to oatmeal or cereal. Traditionally, in Peru

Recommended Amount: 1 oz

cascara bark is an ingredient in natural sun screens

and consumes as a beverage making it the number one coffee substitute

Not recommended for culinary use

Because benzoin gum fixes other scents and acts as a natural preservative to prevent fats from turning rancid

Charlemagne listed it as one of the herbs he required be grown in his garden

for children under the 12

Origin - USA

Typical Preparations - Powdered form is made from the aged and dried bark and is typically prepared as tea or mixed with water or juice

Throw wort

Typical Preparations - Add garlic granules directly to soups

Lacking flavor on its own