Maca is a plant native to the Andes region of Peru and grows at an altitude above 4000 m. From time immemorial the plant has formed an important traditional diet and medicinal plant of the natives habiting this region, where it is well known and celebrated. It is regarded as a highly nutritious, energy food, and as a medicine that increases strength, endurance and acts as an aphrodisiac.

Maca can be cream, black, purple, red, black and green. The cream colored roots are widely grown in the Andes.

Nearly all Maca cultivation in Peru is organic and due to high altitude the plant is disease free. Maca is processed dried and powdered and sold as Maca powder or in capsules. The process is essentially an extrusion process to remove the fibers from the root by applying slight heat and pressure. The resultant product called Gelatinized Maca is stronger than the dried powdered root and is used for therapeutic purposes.

Maca is rich in essential minerals, especially selenium, calcium, magnesium, and iron, fatty acids-linolenic acid, palmitic acid, and oleic acids, and 19 amino acids, as well as polysaccharides.

Maca's reported beneficial effects for sexual function is due to its high concentration of proteins and vital nutrients, though Maca contains a chemical called p-methoxybenzyl isothiocyanate, which reputedly has aphrodisiac properties.

Maca has been consumed for several years both by humans and livestock, suggesting any risk from consumption is rather minimal. It is considered safe to eat as any other vegetable food.

Clinical trials performed in men have shown that Maca extracts can heighten libido and improve semen quality. Maca hormone-normalizing effects may be due to the root's unique nutritional profile, which provides optimum levels of nutrients utilized by the body's endocrine system. In addition, Maca has been shown to increase mating behavior in male mice and rats.