Traditional Maca Forms
Below are illustrative examples of traditional root and herbal forms historically recognized within Andean and contemporary global herbal contexts.
Yellow Maca Root Powder
Classic Andean Form
- Traditional color variety from highland cultivation
- Fine powder grind for daily preparation
- Cultural staple within Andean heritage
Red Maca Root Powder
Regional Variety
- Distinct red hue from specific highland regions
- Natural processing reflecting regional traditions
- Heritage value within indigenous classification
Black Maca Root Powder
Rare Variant
- Unique dark coloration from rare cultivation
- Traditional selection within regional practices
- Botanical interest in color diversity
Gelatinized Maca Powder
Heat-Treated Form
- Heat processing for improved mixing properties
- Traditional adaptation of preparation methods
- Smooth texture for ease of use
Maca Root Blend with Tropical Spices
Cross-Cultural Combination
- Cross-cultural herbal interest combining traditions
- Layered aroma from diverse botanical origins
- Modern interpretation of traditional spice blending
Dried Maca Root Pieces
Minimally Processed
- Authentic appearance reflecting folk preparation
- Visual clarity of root structure and natural variation
- Traditional whole-root approach to plant use