The ancient Inca people would prepare Maca in a variety of ways, including boiling the root, roasting it, or drying it and grinding it into a flour-like substance. They would then consume it with meals, mix it with other foods, or even use it to make a fermented beverage.
Maca was highly valued by the Inca people for its purported health benefits, which included increased energy, improved fertility, and enhanced sexual function. It was also used as a natural remedy for a variety of ailments, including anemia, depression, and menstrual issues.
Maca has been cultivated in the Andes region of South America for thousands of years and was a staple food in the Inca diet. It grows in high altitudes and harsh conditions, making it a resilient crop that can withstand extreme temperatures and weather conditions. Today, Maca is still widely grown and consumed in Peru and other parts of South America, and it has gained popularity in the West as a health supplement due to its reported health benefits.