The History of Maca Root: From the Ancient Andes to Modern Research

Few crops can survive where maca grows. It thrives on the high plateaus of the central Peruvian Andes, where freezing nights, intense sun, and strong winds make farming nearly impossible for most plants. For more than two thousand years, Andean communities have cultivated this hardy root as a food. Here's its story.

A crop from the roof of the world

Maca (Lepidium meyenii) belongs to the brassica, or mustard, family, making it a relative of turnips, cabbage, and watercress.^[1] It grows almost exclusively in the central Andes at altitudes between about 4,000 and 4,500 meters (roughly 13,000 to 14,800 feet), and has been cultivated there for more than 2,000 years.^[1]

Researchers have traced evidence of early cultivation to the Junín region of central Peru.^[2] The edible part is the hypocotyl, a rounded, radish-like structure between the root and the stem, which grows in shades of yellow, red, purple, and black.

How Andean people used maca

Because pre-Hispanic Andean cultures did not keep written records, knowledge about maca was passed down orally through generations.^[2] Maca was, first and foremost, a food. In the highlands, people dried the roots so they could be stored for long periods, then boiled them or cooked them into porridges, drinks, puddings, and jams.^[2]

Andean tradition holds that maca should be eaten dried and cooked rather than fresh, out of a long-held belief that fresh maca could be harmful.^[1][2] Research reviews report that people in Andean communities have traditionally consumed large amounts, sometimes more than 100 grams a day, as part of their diet.^[2]

Spanish chroniclers and the first written records

After the Spanish arrived in Peru in the 16th century, chroniclers began writing about the region's plants. Writers such as the Jesuit naturalist Bernabé Cobo documented maca and its traditional reputation in the highlands, which preserved some of the earliest written descriptions of the plant.^[1][2]

Maca received its scientific name in the 1840s, when German botanist Gerhard Walpers formally described the species.

Maca goes global

For centuries, maca was little known outside the Andes. Beginning in the 1990s, international interest grew rapidly, and exports from Peru rose sharply in the 2000s.^[1] Today, maca is sold worldwide as a powder, extract, and supplement ingredient.

What modern research shows

Scientists have identified several groups of compounds in maca, including glucosinolates (common in brassica vegetables) and unique compounds called macamides and macaenes.^[1][2]

A number of small clinical studies have looked at maca's effects on energy, mood, and sexual wellness in adults, with some encouraging results.^[1][2] However, most human trials have been small and short, products have varied widely, and researchers agree that larger, well-designed studies are still needed. A 2024 review in Frontiers in Pharmacology also highlighted how much maca's chemistry varies depending on color type, growing conditions, and processing.^[2]

How the FDA regulates maca

In the US, maca is sold both as a food and as a dietary supplement. Under DSHEA (1994), the FDA does not approve supplements for safety or effectiveness before they reach the market; manufacturers are responsible for product safety and accurate labeling.^[3]

Safety notes

Maca has a long history of use as a food, and reviews report no adverse reactions linked to eating it as part of the diet.^[1] Concentrated supplements are different from traditional food use, so talk with your healthcare provider first if you are pregnant or breastfeeding, have a thyroid or hormone-sensitive condition, or take prescription medications.

The bottom line

Maca's story is one of resilience: a crop that sustained communities in one of the world's harshest farming environments for over two millennia. Modern science is still exploring what this traditional food can do.

Learn more: Maca Root: What It Is and Why It's Paired With Ashwagandha | The History of Ashwagandha

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Sources

1. Gonzales GF. Ethnobiology and Ethnopharmacology of Lepidium meyenii (Maca), a Plant from the Peruvian Highlands. Evid Based Complement Alternat Med. 2012.
2. Exploring the chemical and pharmacological variability of Lepidium meyenii: a comprehensive review of the effects of maca. Front Pharmacol. 2024.
3. U.S. Food and Drug Administration. Information for Consumers on Using Dietary Supplements.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. This content is for educational purposes and is not medical advice. Historical and traditional uses are described for context only.