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Our organic raw black maca is made from 100% black maca roots grown near Junín, Peru, traditionally dried in the Andean sun and kept below 105°F / 40°C during processing. This preserves the maca in its raw form and gives it a distinctive earthy, slightly sweet caramel-malt flavor.
Shop raw black maca powder, capsules and liquid extract below. Often preferred by: people who specifically want black maca in a traditional raw form and have normal to strong digestion. If you have sensitive digestion, consider our Gelatinized Black Maca instead.
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Our organic raw black maca begins with black maca roots grown near Junín, Peru. After harvest, the roots are traditionally dried in the mountain sun and then carefully processed without temperatures exceeding 105°F / 40°C.
This keeps the maca in its raw form and helps preserve naturally occurring heat-sensitive nutrients. Raw black maca also has a distinctive earthy, slightly sweet caramel-malt flavor.
We offer raw black maca in powder, capsule and liquid extract 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 raw black maca is the processing style you want, choose the format that best fits your routine. We offer raw black maca powder, capsules and liquid extract.
Raw black maca powder is the most flexible and economical way to use raw black maca regularly.
Our powder is finely ground and mixes well into smoothies, milk, oatmeal, yogurt and recipes when blended or shaken. Raw black maca has a distinctive earthy, slightly sweet caramel-malt flavor that works especially well with smoothies, pancakes, puddings and other foods.
Choose powder if you enjoy adding maca to food and drinks and want flexibility in how much you use.
Raw black maca capsules provide the same 100% raw black maca powder in a convenient format that requires no mixing and has no maca flavor.
Because we directly control their production, our capsules contain 100% pure maca powder with no fillers, flow agents or additives. The capsules themselves are vegan.
Choose capsules if convenience, portability and avoiding the taste of maca are priorities.
Black maca liquid extract offers another convenient way to use black maca. Our vegetable glycerin-based extract comes in a compact bottle and can be taken directly or added to a beverage.
Choose extract if you prefer a concentrated liquid format or want something easy to carry and use without powder or capsules.
Raw black maca is made from black maca roots that are dried and processed without being exposed to temperatures above 105°F / 40°C.
After harvest, our black maca roots are traditionally dried in the Andean sun. They are then cleaned, milled and processed while remaining below the temperature threshold we use for our raw maca.
Unlike gelatinized maca, raw black maca does not go through a separate pre-cooking step to remove starch. It therefore retains more of the root’s natural starch along with the characteristics of maca in its raw form.
For people with normal to strong digestion, raw maca can be an excellent way to use traditionally prepared maca. People who are sensitive to starch or who have found raw maca difficult to digest may prefer a gelatinized product instead.
Both raw black maca and gelatinized black maca begin with 100% black maca roots. The main difference is how they are processed after drying.
Raw maca retains more heat-sensitive nutrients and the characteristics associated with an uncooked preparation. Gelatinized maca is easier for many people to digest because much of the starch has been removed.
Neither is automatically better for everyone. If you have normal to strong digestion and specifically want maca in a raw form, Raw Black Maca may be the better fit. If you have sensitive digestion or have found raw maca difficult to tolerate, Gelatinized Black Maca is usually the better place to start.
For a more detailed comparison, see our Raw vs. Gelatinized Maca guide.
Raw black maca may be a particularly good fit if:
If you know you have sensitive digestion, see our Gelatinized Black Maca collection or our Best Maca for Sensitive Digestion guide.
Our raw black maca begins with black maca roots grown near Junín, Peru, in the high Andes.
After harvest, the roots are spread out and traditionally dried in the mountain sun. This gradual drying process prepares the roots for storage and milling while preserving the traditional preparation used for maca in Peru.
Once dried, the roots are cleaned and processed while remaining below 105°F / 40°C. They are then milled into a fine powder, tested and packaged.
Nothing is added to the maca during processing. The finished raw black maca powder remains a single-ingredient product made from 100% black maca roots.
Both products are made from 100% black maca roots and both remain in a raw, non-gelatinized form. The difference is how the roots are dried after harvest.
The premium drying method produces a stronger, spicier maca with higher glucosinolate levels, while standard raw black maca has the more traditional sun-dried preparation and a somewhat softer, sweeter flavor.
For a detailed explanation of the two drying methods, see our Premium vs. Sun-Dried Maca guide.
Black maca is one of the three primary maca root colors, together with yellow and red maca. It is the least common of the three primary colors in a typical Peruvian maca harvest.
Our single-color black maca products are made specifically from black maca roots rather than from a traditional mixed-color or tri-color blend.
If you want to explore the color itself—including traditional use and the available research—visit our Black Maca Benefits guide. You can also compare all of our black maca processing styles on the main Black Maca page.
Raw black maca is made from 100% black maca roots that are traditionally dried and processed without temperatures exceeding 105°F / 40°C.
Neither form is better for everyone. Raw black maca remains in an uncooked form and retains more natural starch, while gelatinized black maca is pre-cooked to remove most of that starch and is easier for many people to digest. The best choice depends largely on digestion and personal preference.
Raw black maca remains below 105°F / 40°C during processing and is not pre-cooked. Gelatinized black maca is heated at about 160°F / 70°C to remove most of the root’s natural starch.
Raw black maca has an earthy, slightly sweet caramel-malt flavor. Many people enjoy it in smoothies, oatmeal, baked foods and other recipes.
Raw maca contains more of the root’s natural starch, so some people find it harder to digest than gelatinized maca. If you have sensitive digestion or have had difficulty with raw maca in the past, a gelatinized product may be a better choice.
We offer raw black maca powder, raw black maca capsules and black maca liquid extract.
Yes. Our raw black maca products are vegan. Our capsules are made with vegetable cellulose and contain 100% pure maca powder without fillers or additives.
Choose powder if you enjoy adding maca to foods and drinks and want flexibility in how you use it. Choose capsules if convenience and avoiding the taste of maca are more important to you.
Yes. Our raw black maca is made from black maca roots grown near Junín, Peru, in traditional maca-growing regions of the Andes.
Raw black maca powder can be blended into smoothies, stirred into oatmeal or yogurt, mixed into drinks, or used in recipes. Visit our Maca Recipes section for more ideas.
Explore these guides and related collections for more information about black maca, raw and gelatinized processing, premium drying methods and everyday use.
Return to the collection above to compare raw black maca powder, capsules and liquid extract.
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