Maca is a member of the brassica, or crucifer, family from the Peruvian Andes, and is roughly the same size as a turnip or radish. Like its distant cousins, Maca has a long use as both a food and a medicine.
Flourishing in the high Andean mountains over 4000 metres it is exposed to dry cold air for much of the year. Evolving under this continual stress it has developed compounds that help it not just survive but thrive too.
We take the black roots, renowned for their extra nutritive qualities, and roast them to bring a delicious strengthening malty flavour to Lively English Breakfast Tea and Rooibos & Honeybush Tea (coming soon).