Maca
Lepidium meyenii (maca or Peruvian ginseng) is an edible herbaceous biennial plant of the Brassicaceae family that is native to South America in the high Andes mountains of Peru. It was found exclusively at the Meseta de Bombón plateau close to Lake Junin in the late 1980s. It is grown for its fleshy hypocotyl that is fused with a taproot, which is typically dried to a powder or flour and used as a root vegetable or in traditional medicine.
Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.
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