Categorized as a superfood, Maca (Lepidium Peruvianum), a plant that is grown in the Andean region of Peru, since the time of the Incas, which cultivation takes place at altitudes between 3,800 to 4,500 m.s.n.m. It is a tuberous root domesticated by the Pumpush from Junin, a Pre-Inca culture, back in the 700 years BC.

Maca had great recognition since pre-inca times, they considered it a gift from gods, they cultivated and offered it in its various ceremonies, they recognized its benefits since they used it to improve their physical and mental capacity. Among the most important properties of Maca is found to be aphrodisiac, stimulant, tonic, thyrosmimulant, antioxidant. Also, it has a long history of culinary and medicinal use in Peru. There are different ecotypes, which are defined by the external color of the root: Yellow, red and black.

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