Black Maca Roots, which are the most potent and rarest of all colors of maca grown. In fact, they make up just about 15% of the annual maca harvest in Peru. Over the past decade, black maca has become more popular as research has revealed several potential benefits from adding it to your diet. These include support for hormonal balance, muscle building, healthy sex drive and more.
 
Preparation Instructions:
Boil one whole black maca root in a half gallon of water for 1 hour then turn down stove to low setting and let it simmer for 2 hours.
 
Traditionally, maca root is cooked before eating. You can boil it for hours and mash it into balls to serve with quinoa and veggies. Chef Tijani recommends eating  a porridge or smoothie made from boiled maca root, honey, and sea moss to help with brain health, stamina, and over all good health. The Incas, who cooked it in soups, ate it to fuel themselves before battle. Modern-day Peruvians still eat maca cooked in huatias, or earthen ovens.