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Premium Raw Red Maca is lighter in color and has a noticeably stronger, spicier flavor than our standard Raw Red Maca. Often preferred by: people with normal to strong digestion who want raw red maca with our highest glucosinolate levels.
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Our organic Premium Raw Red Maca begins with freshly harvested red maca roots grown near Junín, Peru. Instead of being spread out and traditionally dried in the Andean sun for several weeks, the roots are fresh processed shortly after harvest using low-temperature dehydration.
The maca remains below 105°F / 40°C throughout processing, keeping it in a raw form. This fresh-processing method also preserves higher levels of naturally occurring glucosinolates, standardized at more than 1% in the finished product.
Premium Raw Red Maca is lighter in color and has a noticeably stronger, spicier flavor than our traditionally sun-dried Raw Red Maca. We offer it in powder and capsule 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 Premium Raw Red Maca is the processing style you want, choose the format that best fits your routine. We offer it in powder and capsules.
Premium Raw Red Maca powder is the most flexible and economical way to use this fresh-processed red maca regularly.
Our powder is finely milled and works well in smoothies, drinks, oatmeal, yogurt and recipes. Because of the premium fresh-processing method, it has a noticeably stronger and spicier maca flavor than our traditionally sun-dried Raw Red Maca.
Choose powder if you want maximum flexibility, the lowest cost per serving and do not mind a more pronounced maca flavor.
Shop Premium Raw Red Maca Powder
Premium Raw Red Maca capsules contain the same fresh-processed maca powder in a convenient format without the strong maca taste.
We fill our capsules in-house using 100% pure maca powder. They contain no fillers, flow agents, anti-caking agents or additives, and the capsules themselves are vegan.
Choose capsules if convenience, portability, consistent serving size and avoiding the stronger premium maca flavor are priorities.
Premium does not mean that we use a different or higher grade of red maca root. Our standard and Premium Raw Red Maca begin with the same high-quality red maca roots grown by our farming partners near Junín, Peru.
The difference is what happens immediately after harvest.
This fresh-processing method preserves higher glucosinolate levels and produces a noticeably stronger, spicier flavor. Our Premium Maca is standardized at more than 1% glucosinolates.
The temperatures remain below 105°F / 40°C, so Premium Raw Red Maca remains in a raw, non-gelatinized form.
Both products are made from 100% red maca roots, both remain raw, and both are processed below 105°F / 40°C. The primary difference is the drying method.
Premium processing results in higher glucosinolate levels and a stronger, spicier flavor. Standard Raw Red Maca follows the traditional sun-dried preparation and has a milder, slightly sweeter flavor.
Premium Maca also costs more to produce because the process is time-sensitive, requires specialized equipment and can only be carried out during the annual harvest when fresh roots are available.
If you prefer traditional sun-dried maca, explore our Raw Red Maca collection.
For a more detailed explanation of the two processing methods, see our Premium vs. Sun-Dried Maca guide.
Premium Raw Red Maca may be a particularly good fit if:
If you have sensitive digestion, consider our Premium Gelatinized Red Maca instead.
Our Premium Raw Red Maca begins with fresh red maca roots harvested near Junín, Peru.
Instead of being laid out for traditional sun drying, selected fresh roots are taken shortly after harvest for processing. They are cleaned and dried using low-temperature dehydration while remaining below 105°F / 40°C.
Once dried, the maca is finely milled, tested and packaged. It does not go through the additional pre-cooking step used to produce gelatinized maca.
This processing method preserves more naturally occurring glucosinolates while keeping the finished product raw. Our Premium Maca is standardized at more than 1% glucosinolates.
Because Premium Maca must begin with freshly harvested roots, it can only be produced during the annual harvest season and is naturally more limited in supply than traditionally sun-dried maca.
Both products begin with freshly harvested red maca roots and use the same premium fresh-processing method. The difference is what happens after the initial drying process.
If you want the premium fresh-processing method and have normal to strong digestion, Premium Raw Red Maca may be the better fit. If you want the same premium processing but prefer a lower-starch form that is easier for many people to digest, choose Premium Gelatinized Red Maca.
For more about the difference between raw and pre-cooked maca, see our Raw vs. Gelatinized Maca guide.
Red maca is one of the three primary maca root colors, together with yellow and black maca. Our single-color red maca products are made specifically from red maca roots rather than from a traditional mixed-color or tri-color blend.
In our experience, traditionally sun-dried red maca tends to have a mild, slightly sweeter flavor compared with many other maca products. Premium processing changes that flavor considerably, producing a stronger and spicier finished product.
If you want to explore red maca itself—including traditional use and the available research—visit our Red Maca Benefits guide. You can also compare all of our red maca processing styles on the main Red Maca page.
Premium Raw Red Maca is made from 100% red maca roots that are fresh processed shortly after harvest using low-temperature dehydration rather than being traditionally sun-dried for several weeks. It remains below 105°F / 40°C and is not gelatinized.
Premium refers to the processing method rather than a different grade of root. Premium Raw Red Maca is made from freshly harvested roots that are dried shortly after harvest using low-temperature dehydration instead of the traditional multi-week sun-drying process.
Our Premium Maca is standardized at more than 1% glucosinolates in the finished product.
Both are raw and made from red maca roots. Standard Raw Red Maca is traditionally sun-dried over several weeks, while Premium Raw Red Maca is fresh processed using low-temperature dehydration shortly after harvest. Premium Maca has higher glucosinolate levels and a stronger, spicier flavor.
Premium Raw Red Maca has a noticeably stronger and spicier flavor than traditionally sun-dried Raw Red Maca. The faster fresh-processing method preserves more of maca’s naturally pungent character.
No. Premium Raw Red Maca remains raw and does not go through the pre-cooking step used for gelatinized maca.
Raw maca retains more of its natural starch, so some people find it harder to digest. If you have sensitive digestion or have had difficulty with raw maca before, Premium Gelatinized Red Maca may be a better choice.
The fresh-processing method is time-sensitive, requires specialized equipment and can only be carried out during the annual harvest when fresh roots are available. Premium Maca is therefore produced in smaller seasonal batches and costs more to make.
We offer Premium Raw Red Maca powder and Premium Raw Red Maca capsules.
Yes. It is made from red maca roots grown near Junín, Peru, in traditional maca-growing regions of the Andes.
Explore these guides and related collections for more information about red maca, premium processing, raw and gelatinized maca, and traditional sun drying.
Return to the collection above to compare Premium Raw Red Maca powder and capsules.
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