Botanical Name: Lepidium meyenii
- English: maca-maca, maino, ayak chichira and ayak willku.
- Also, known as: Ayak Chichira, Ayuk Willku, Ginseng Andin, Ginseng Péruvien, Lepidium meyenii, Lepidium peruvianum, Maca Maca, Maca Péruvien, Maino, Maka, Peruvian Ginseng, Peruvian Maca
Parts Used: Root
Maca Root looks like the love child of potato and white radish. It grows wild in the frigid ground of the Andes mountains thousands of feet above sea level in Peru. And it has a nutty, slightly butterscotchy taste. Maca root, which comes from the mustard plant family, is a nutritional powerhouse. Maca root goes by many names, including maca-maca, maino, ayak chichira and ayak willku. It's also called Peruvian ginseng, which can be misleading because maca is a vegetable, and ginseng is an herb. Both have a reputation for giving big boosts of energy. People in the Andes have grown maca for thousands of years. They use the root as a food supplement as well as a traditional medicine for everything. n recent years, maca has been popping up more often on health food store shelves.
How to use:
Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!
- You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information is not intended to diagnose, treat, cure, or prevent any disease.