Maca is a cruciferous root vegetable native to the Peruvian Andes. Maca root was sacred to the Inca people who inhabited modern day Peru. Inca warriors would consume maca before long journeys and battles to increase their energy, strength, and endurance. The roots are sun dried, gelatinized, and milled to produce fresh batches of maca powder. Gelatinization is an extrusion process that removes starch content, making a more concentrated and easier to digest powder.†