Maca (Lepidium meyenii or Lepidium peruvianum) is a root vegetable native to the high elevations of the Peruvian Andes and a member of the cruciferous vegetable family. The dried root is ground into a fine powder with an earthy, slightly sweet, malty flavor and has a long history of use as a nourishing food for energy, vitality, and reproductive health. Maca contains protein, fiber, minerals, and a distinctive collection of plant compounds, including macamides, macaenes, glucosinolates, and polyphenols.