“Maca” is the common name for two species of cruciferous vegetable in the Brassicaceae family: Lepidium meyenii (wild maca) and Lepidium peruvianum (cultivated maca). In the literature, and according to large regulatory bodies, these maca species are considered synonymous and interchangeable. However, some scientists posit that these are truly different maca types with dissimilar morphology, chemical content, and DNA.[1] The roots of the plants can be red, black, pink, or yellow. As a supplement, maca root is usually sold in the form of dried powder, which is often mixed into smoothies and other beverages.
What is maca?
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•Last Updated: May 16, 2025
Maca refers to two species of cruciferous vegetables, Lepidium meyenii (wild maca) and Lepidium peruvianum (cultivated maca), which are often considered synonymous but may have distinct characteristics. The roots of maca can be red, black, pink, or yellow, and maca is commonly sold as a dried powder for use in smoothies and beverages.