Black Maca

Organic Black Maca has a naturally rich, malty flavour that works particularly well in creamy recipes.

Simply add 2 - 3 teaspoons (15g) to smoothies, porridge, yoghurt or overnight oats. It also makes a delicious addition to baking, pancakes and homemade energy balls.

Black Maca is the rarest and most highly prized variety of maca, traditionally grown at high altitude in the Peruvian Andes. It naturally provides vitamin C and riboflavin (vitamin B2), which contribute to normal energy-yielding metabolism and help reduce tiredness and fatigue.

Our Organic Black Maca is carefully dried and milled into a fine powder, helping preserve its naturally rich nutritional profile and distinctive malty flavour. It's an easy way to support your daily routine with a versatile wholefood ingredient.

Maca is often confusing for consumers, largely due to how it is classified and sold. While most products are simply labelled “maca,” the root actually exists in three natural varieties: yellow, red and black. These refer to the skin of the root rather than the powder itself, which looks similar across all types.

Yellow maca accounts for around 60-70% of production and is typically the lowest cost. Red maca represents 20-25%, while the rarest variety, black maca, makes up just 10-15% of the harvest.

At Aduna, we exclusively source premium black maca, selected for its naturally higher levels of key bioactive compounds, including glucosinolates and macamides.

Our maca is grown in the high-altitude regions of the Peruvian Andes, typically at elevations above 3,500-4,000 metres. These extreme conditions play an important role in the development of the root’s nutritional profile. We work directly with small-scale farming communities, maintaining full traceability to field level and supporting traditional cultivation methods that date back over 2,000 years.

After harvest, the roots are sun-dried for 10–15 days, a traditional process that helps concentrate their natural compounds. They are then cleaned and milled at low temperatures (below 40-45°C) to preserve heat-sensitive nutrients.

This careful approach, from variety selection and altitude to drying and processing, ensures a potent, minimally processed maca that reflects the true quality and heritage of this remarkable root.

Per 100g
Energy 1448 KJ / 346 kcal
Fat 1.2g
Of which saturates 0.2g
Carbohydrate 69g
Of which sugars 30g
Fibre 20g
Protein 11g
Salt 0.08g
Vitamin C 200mg
Thiamin (B1) 0.2mg
Riboflavin (B2) 2mg
Niacin (B3) 6mg
Vitamin B6 0.8mg
Potassium 1900mg
Calcium 279mg
Phosphorus 354mg
Magnesium 89mg
Iron 12mg
Zinc 3.6mg
Copper 3.2mg