History of maca
Lepidium Meyenii or Maca from Spanish and Quechuan(native language Peru) is an herbaceous biennial plant of the crucifer family native to the highlands of Andes, Peru. It is one of the only food plants in the world able to thrive at such a high altitude. Maca, and more specifically the root of the plant, has a long history as a super food. The maca root was prized throughout the Incan empire for its adaptogenic-like qualities that enable it to nourish and balance the body's delicate endocrine system, and to help cope with stress. It also energizes naturally, without the jitters and crashes of caffeine, and it can aid in reproductive function, helping to balance hormones and increase fertility.