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Vega Maca is organic, traditionally grown in the Andean highlands and sustainably harvested in partnership with Peruvian farmers.
Why you'll love it
Grown organically using fair labor practices
- Heated using gelatinization
- Maca is a root veggie that needs to be heated to support digestion, so we use the cooking process of gelatinization to break down the starches within maca. Gelatinization is vegan and has nothing to do with gelatin.
- Traditionally eaten in Peru
- Native Peruvians have eaten maca for thousands of years. Grown at 14,000 feet in an extreme climate of freezing cold, fierce winds and intense sunlight, maca is resilient. Herbalists believe that resilient plants are especially valuable; from a herbological perspective, maca’s resiliency is unmatched.
Take 2,500 mg daily, or as directed by your healthcare practitioner.
Consult a health care practitioner for use beyond 3 months; beyond 6 weeks (for menopausal and post-menopausal women); if you: are pregnant/breastfeeding, are taking antidepressants or blood thinners, have high blood pressure, or if you suffer from any psychological disorder and/or condition such as frequent anxiety or depression.
Find great tasting recipes that use this product, and more:Recipe Center
What is gelatinization? Is it vegan?
Gelatinization is a cooking process that involves maca root. This short contact with heat helps to break down starch bonds, similar to how cooking a potato makes it more edible. Gelatinization is vegan and has nothing to do with gelatin.
Can I cook with Vega Maca?
Yes. Vega Maca is gelatinized (meaning it’s been heat treated already). You can replace 1/3 of the flour in a recipe for powdered Vega Maca.