The Maca plant was first discovered by "modern science" in 1843 by Gerhard Walpers, who originally designated it to the species Lepidium Meyenii, the Latin name recognized by the USDA and FDA. After further study in the 1960's, most botanists determined the most appropriate name for the maca plant to be L. peruvianum and thus it has become known under this species in our more recent times.

Maca is a hearty plant related to the turnip and radish that is cultivated high in the Andean Mountains at elevations from 13,000-15,000 feet. Maca plants grow in terribly harsh cold with poor agricultural soils. As such, nearly all maca cultivation in Peru is carried out organically, as there are few pests naturally occurring at such high altitudes, and maca itself is seldom attacked.

In Peru, Maca has been an important traditional food and medicinal plant for about 2000 years. Historically, it has been used for trade and during the Spanish colonization as a form of currency. Maca is regarded as a highly nutritious, energy-imbuing food, that may enhance strength and endurance while supporting healthy feelings of love and desire.*

Maca can be found in several forms: Maca Flour (dried, finely ground powder), gelatinized maca, "standardized" extracts (of part of maca's active ingredients) and whole root extracts (containing all of maca's active ingredients).

In an effort to reduce the amount of Maca needed to be consumed and relying on the historical data that traditionally, the Peruvians have always cooked maca, we have stopped selling the Maca Flour and developed Andeanessence™. Andeanessence™ is a concentrated, full-strength, whole maca root extract combined with pancreatin (to further increase absorbability)*. Thus maintaining the synergy of the entire root and all of its nutritive value.*