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Our organic Gelatinized Maca is a traditional Tri-Color Maca blend made from approximately 40% yellow, 30% red and 30% black maca roots. After drying, the maca is pre-cooked at about 160°F / 70°C to remove most of its natural starch, making it easier for many people to digest than raw maca.
Because some of the starch is removed, naturally occurring nutrients also become somewhat more concentrated by weight, although heat-sensitive nutrients such as enzymes and vitamin C are reduced during gelatinization. Often preferred by: people with sensitive digestion who want a pre-cooked blend of all three primary maca colors.
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Our organic Gelatinized Maca is a traditional Tri-Color Maca blend made from approximately 40% yellow, 30% red and 30% black maca roots grown near Junín, Peru.
After harvest, the roots are traditionally dried in the Andean sun and then gelatinized at about 160°F / 70°C. This pre-cooking process removes most of the maca root’s natural starch, making Gelatinized Maca easier for many people to digest than raw maca.
The three-color blend reflects the traditional way maca roots were historically harvested and used together in Peru. We refer to this as our Heritage Harvest blend.
We offer Gelatinized Tri-Color Maca in powder, capsule and whole-root chip formats.
You can learn more about how we source and evaluate our maca in Our Standards, Maca Sourcing, and Maca Safety, Testing & Certificates of Analysis.
Once you have decided that Gelatinized Maca is the processing style you want, choose the format that best fits your routine. We offer Gelatinized Tri-Color Maca powder, capsules and whole-root chips.
Gelatinized Tri-Color Maca powder is the most flexible and economical way to use our pre-cooked three-color maca blend regularly.
Our powder is finely ground and easy to blend into smoothies, milk, oatmeal, yogurt, baking recipes and other foods. Many people describe the flavor as mellow, malty and somewhat caramel-like.
Choose powder if you enjoy adding maca to foods and drinks and want flexibility in how much you use.
Shop Gelatinized Tri-Color Maca Powder
Gelatinized Tri-Color Maca capsules contain the same pre-cooked maca powder in a convenient format that requires no mixing and has no maca flavor.
We fill our capsules in-house so they contain pure maca powder with no fillers, flow agents or additives. The capsules themselves are vegan.
Choose capsules if convenience, portability and consistent serving size are priorities.
Shop Gelatinized Tri-Color Maca Capsules
Gelatinized Tri-Color Maca chips are pieces of yellow, red and black maca roots that have been cut into small chunks and gelatinized.
They are the closest form to whole maca root that we can legally offer outside Peru. The chips can be used in recipes, blended into drinks after soaking or prepared as a tea-style beverage.
Choose chips if you prefer a whole-root-style format rather than powder or capsules.
Gelatinized Maca is maca root that has been pre-cooked with heat and moisture to remove most of its natural starch.
Our Gelatinized Maca is heated to about 160°F / 70°C after the roots have been dried. This changes and removes much of the starch naturally present in maca root.
Despite the name, gelatinized maca does not contain gelatin. The term “gelatinization” refers to what happens to the maca’s natural starch during processing. Our Gelatinized Maca products remain completely vegan.
The lower starch content makes Gelatinized Maca easier for many people to digest than raw maca. Removing starch also makes some naturally occurring nutrients somewhat more concentrated by weight.
Because gelatinization uses heat, some heat-sensitive nutrients such as enzymes and vitamin C are reduced compared with raw maca. For people with sensitive digestion, however, the lower-starch preparation can make Gelatinized Maca the more practical choice.
Both our Gelatinized Maca and Raw Maca use a blend of yellow, red and black maca roots. The primary difference is what happens after those roots have been dried.
Raw maca preserves more heat-sensitive nutrients because it does not undergo the additional cooking step. Gelatinized maca is easier for many people to digest because much of its natural starch has been removed.
If you have normal to strong digestion and want the traditional Tri-Color blend in a raw form, Raw Maca may be the better fit. If you have sensitive digestion or have found raw maca difficult to tolerate, Gelatinized Maca is generally the better place to start.
For a more detailed comparison, see our Raw vs. Gelatinized Maca guide.
Maca naturally grows in a range of colors. The three primary color groups are yellow, red and black.
Historically, maca roots from a harvest were commonly stored, prepared and consumed together rather than separated according to color. Single-color yellow, red and black maca products became more widely available later.
We call our Tri-Color Maca a Heritage Harvest blend because it reflects this older tradition of using the naturally occurring maca colors together. Our blend contains approximately 40% yellow, 30% red and 30% black maca roots.
This traditional blended approach is also one reason Tri-Color Maca tends to be more affordable than single-color maca: the roots do not need to be separated and kept apart throughout harvest, storage and processing.
Gelatinized Tri-Color Maca may be a particularly good fit if:
If digestion is one of your main considerations, you can also read our Best Maca for Sensitive Digestion guide.
Our Gelatinized Maca begins with yellow, red and black maca roots grown near Junín, Peru, high in the Andes.
After harvest, the roots are traditionally dried in the mountain sun. The colors are blended at approximately 40% yellow, 30% red and 30% black maca.
The dried maca then goes through gelatinization at about 160°F / 70°C. This pre-cooking process removes most of the root’s natural starch.
Approximately 4 kilograms of fresh maca roots are required to produce 1 kilogram of finished maca powder.
The finished maca is then milled as needed, tested and packaged. Nothing is added during gelatinization—the product remains entirely maca root.
Both products combine yellow, red and black maca roots and both go through the gelatinization process that removes most of the root’s natural starch. The difference is how the maca is dried before gelatinization.
The Premium process preserves higher glucosinolate levels and produces a stronger, spicier flavor, while standard Gelatinized Tri-Color Maca follows the traditional sun-dried preparation and has a mellower taste.
For a detailed explanation of these drying methods, see our Premium vs. Sun-Dried Maca guide.
Tri-Color Maca combines the three primary maca root colors—yellow, red and black—in one traditional-style blend. Our formulation contains approximately 40% yellow, 30% red and 30% black maca roots.
Tri-Color Maca is also sometimes called Triple Maca because it contains all three primary maca colors.
If you want to explore the blend itself—including traditional use and the available research—visit our Tri-Color Maca Benefits guide. You can also compare all processing styles on the main Tri-Color Maca page.
Gelatinized Maca is maca root that has been pre-cooked to remove most of its natural starch. Our Gelatinized Maca is a Tri-Color blend made from yellow, red and black Peruvian maca roots.
Gelatinized maca has been processed with heat and moisture to change and remove much of the root’s natural starch. Our maca is gelatinized at about 160°F / 70°C.
No. Gelatinized Maca contains no gelatin and is completely vegan. The word “gelatinized” refers to the processing of the maca root’s natural starch.
For many people, yes. Gelatinization removes most of maca’s natural starch, which can make the finished product easier to digest, especially for people who are sensitive to raw maca.
Raw Maca remains below 105°F / 40°C during processing and retains more natural starch. Gelatinized Maca is pre-cooked at about 160°F / 70°C to remove most of that starch.
Yes. Because gelatinization uses heat, some heat-sensitive nutrients such as enzymes and vitamin C are reduced. At the same time, removing starch makes some of the remaining naturally occurring nutrients more concentrated by weight.
Our blend contains approximately 40% yellow maca, 30% red maca and 30% black maca.
“Triple Maca” is sometimes used as another name for maca blends containing the three primary maca colors: yellow, red and black. We use the term Tri-Color Maca for our blend.
We offer Gelatinized Tri-Color Maca powder, capsules and whole-root chips.
Our Gelatinized Maca is made from maca roots grown near Junín, Peru, in traditional maca-growing regions of the high Andes.
Explore these guides and related collections for more information about Tri-Color Maca, raw and gelatinized processing, digestion and maca colors.
Return to the collection above to compare Gelatinized Tri-Color Maca powder, capsules and whole-root chips.
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