Maca is a nutrient-rich plant found high in the
Andes Mountains of central Peru. For centuries it has been cultivated to improve health and wellbeing. The Inca Indians were some of the first purveyors of this crop, which they used for culinary, herbal and medicinal purposes. Maca is closely related to the
radish but smells like butterscotch and tastes like toasted oats. The bulk of its nutrients are found in the root, which can be
ground into medicines or added to foods for flavor and nutrients.