Maca Powder (Gelatinized)
A root from the high Andes, dried and cooked down to a fine powder that blends into almost anything without changing the texture of what you are making.
What It Is
Maca grows at elevations above 13,000 feet in Peru, where few other crops survive. The root is harvested, dried, and then gelatinized, meaning it is cooked under pressure and the starchy portion is removed. That process makes it easier on the stomach than raw maca powder and gives it a slightly deeper, maltier flavor.
This blend combines four colors of maca root: yellow, red, purple, and black. Each variety is grown and processed separately, then blended. The flavor lands somewhere between butterscotch and earthy grain, mild enough that most people do not notice it once it is mixed into something.
What To Do
Start with one teaspoon and work up from there. Stir it into a morning smoothie, mix it into oatmeal, or whisk it into warm milk of choice with a little honey and cinnamon. It dissolves easily in liquid and holds up fine in baked goods. Some people add it to energy balls made with oats, nut butter, and dates.
Because the flavor is malty and faintly sweet, it plays well with chocolate, vanilla, and warm spices. Keep it in a sealed container away from heat and moisture and it will last a year or more.
