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Learn how premium, sundried, raw and gelatinized maca differ, what each term refers to, and how these processing choices fit together when choosing a maca type.
For people new to maca, one of the first things that can become confusing is the word “types.”
Sometimes people use it when talking about maca colors, such as red, black and yellow. Others use it to discuss forms of maca, such as powder, capsules, chips or extract.
Here at The Maca Team, we use maca types primarily to describe how maca was processed and prepared.
When it comes to maca processing, the two most important distinctions are:
These are not the same comparison. One refers to how the maca was dried and handled after harvest. The other refers to whether the maca remained raw or was heat processed afterward.
This page is part of our broader What Is Maca? resource. If you want the bigger picture first — including maca’s origin, colors, forms and traditional use — start there.
The easiest way to understand maca types is to separate two different processing decisions:
Because these categories overlap, a maca product can be Premium and Raw, Premium and Gelatinized, Sundried and Raw, or Sundried and Gelatinized.
If you remember that distinction, most maca-type terminology becomes much easier to understand.
Rather than treating Premium, Sundried, Raw and Gelatinized as four completely separate categories, it is more accurate to think of them as two pairs of processing choices.
| Comparison | What It Describes | Options |
|---|---|---|
| Premium vs. Sundried | How maca is handled and dried after harvest | Fresh-processed Premium or traditionally Sundried |
| Raw vs. Gelatinized | Whether maca is pre-cooked after drying | Raw or heat-processed Gelatinized |
This comparison refers to how maca is handled and dried after harvest.
Sundried maca follows the traditional preparation method. After harvest, maca roots are dried naturally in the high-Andes sun before further processing.
This is the long-established way maca has traditionally been prepared in Peru.
Premium maca uses a fresh-root processing approach. Instead of undergoing the same extended traditional sun-drying period, the roots are processed and dehydrated soon after harvest.
This creates a noticeably different maca product with its own flavor, character and nutrient profile.
Neither method needs to be thought of as universally “better.” They are different preparation styles that appeal to different people.
For the full comparison, see Premium vs. Sundried Maca.
This comparison is about what happens after maca has been dried.
Raw maca is not pre-cooked. It retains its natural starch content and is used much like other whole-root powders.
Gelatinized maca is heat processed.
“Gelatinized” does not mean gelatin is added. Maca remains completely plant-based. The term refers to a process involving heat and water that reduces much of maca’s natural starch.
Many people choose gelatinized maca because they find it easier to digest than raw maca.
For the full comparison, see Raw vs. Gelatinized Maca.
If you only remember one thing from this page, make it this:
These are two separate processing decisions.
The categories overlap.
A maca product can be:
So when two maca products look different, you may actually be seeing two processing differences at once rather than just one.
Understanding that overlap makes product names much easier to interpret.
Once you understand the framework, maca product names start to make more sense.
For example:
The color, drying method and raw-or-gelatinized preparation can all describe different characteristics of the same product.
| Type | What It Refers To |
|---|---|
| Premium | Fresh-root processing and dehydration soon after harvest |
| Sundried | Traditional high-Andes drying method |
| Raw | Maca that has not been pre-cooked |
| Gelatinized | Maca that has undergone heat processing to reduce much of its starch |
If you are new to maca, you do not need to make all of these decisions at once.
A simple approach is:
That is enough to make a solid first decision.
After that, you can consider maca color and maca form.
If you want to put all of those decisions together in one place, see Which Maca Is Best?
One of the easiest ways to understand the overall maca selection process is to separate it into three questions:
For example, someone might ultimately choose a gelatinized tri-color powder or a Premium raw black maca powder.
Each part of the name tells you something different about the product.
On The Maca Team site, maca types primarily refers to processing and preparation: Premium vs. Sundried and Raw vs. Gelatinized.
No. Premium describes how the maca is processed after harvest. Raw means the maca has not been pre-cooked. A maca product can be both Premium and Raw.
No. Sundried describes how the maca roots were dried. Gelatinized describes additional heat processing performed after drying.
Gelatinized maca has undergone heat processing that reduces much of its natural starch. No gelatin is added, and the product remains plant-based.
Yes. Premium and Gelatinized describe two different stages of processing, so a product can be both.
Yes. Traditionally sundried maca can remain raw if it does not undergo the additional gelatinization process.
Yes. For example, you might choose raw black maca, gelatinized tri-color maca, Premium raw red maca or Premium gelatinized black maca.
Many beginners start with traditionally sundried maca. If digestion is a concern, gelatinized maca is often a practical starting choice.
This page is part of our What Is Maca topic cluster. Continue with these guides to understand processing, colors and forms in more detail.
Compare Raw vs. Gelatinized and Premium vs. Sundried first, then use our selection guide to put type, color and form together.
