Maca, a wild-growing tuberous plant from Peru, is renowned for its high levels of phytonutrients, amino acids, fatty acids, vitamins, and minerals. Its nickname "super food" is no coincidence, and its physiological effects have been compared to those of ginseng, earning it the alternative name of Peruvian ginseng. Its use dates back centuries, with Inca warriors consuming it regularly for increased strength and resilience before battles. It was not only used for this purpose, but also incorporated into various dishes in dried and ground forms.
