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Our organic Raw Maca is a traditional Tri-Color Maca blend made from approximately 40% yellow, 30% red and 30% black maca (Lepidium meyenii) roots. Grown near Junín, Peru, the roots are traditionally dried in the Andean sun and kept below 105°F / 40°C during processing, preserving the maca in its raw form and giving it a mild, slightly sweet flavor.
Shop Raw Tri-Color Maca products below. Often preferred by: people with normal to strong digestion who want a traditional blend of all three primary maca colors. If you have sensitive digestion, consider our Gelatinized Tri-Color Maca instead.
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Our organic Raw 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 carefully processed without temperatures exceeding 105°F / 40°C. This keeps the maca in its raw form while preserving the traditional blended preparation of yellow, red and black maca roots.
This type of blended maca reflects the way maca was historically harvested and consumed in Peru before separating roots by color became common.
Our Raw Tri-Color Maca is available in powder and capsule formats. We also offer a Premium Tri-Color Maca liquid extract for people who prefer a concentrated liquid format.
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 Tri-Color Maca is the processing style you want, choose the format that best fits your routine.
Raw Tri-Color Maca powder is the most flexible and economical way to use our traditional three-color maca blend regularly.
Our powder is finely milled and mixes well into smoothies, shakes, oatmeal, yogurt, baking recipes and other foods.
Choose powder if you enjoy adding maca to foods and drinks and want flexibility in how much you use.
Shop Raw Tri-Color Maca Powder
Raw Tri-Color Maca capsules contain the same blended maca powder in a convenient format that requires no mixing and has no maca taste.
We control the production of our capsules so they 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.
Shop Raw Tri-Color Maca Capsules
We also offer a Premium Tri-Color Maca liquid extract made from a blend of maca colors in a convenient liquid format.
The extract is a separate premium-processed product rather than a raw maca product, but it provides another way to use a Tri-Color Maca blend. Its compact bottle makes it especially convenient for travel or use away from home.
On this page, Raw Maca means traditionally dried maca root that is subsequently processed without temperatures exceeding 105°F / 40°C.
It does not mean freshly harvested maca root straight from the ground. Fresh maca contains substantial moisture and is traditionally dried after harvest before it is stored, milled or prepared for use.
Our Raw Tri-Color Maca roots are dried in the Andean sun and then cleaned, milled and processed while remaining below the temperature threshold we use for our raw products.
Unlike gelatinized maca, Raw Maca does not go through an additional 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.
Maca has been cultivated high in the Peruvian Andes for generations. Historically, farmers harvested maca roots of different colors together rather than separating every root into yellow, red and black categories.
We use the term Heritage Harvest for our Tri-Color Maca because the blend reflects this traditional approach.
Our blend contains approximately 40% yellow, 30% red and 30% black maca roots, bringing all three primary maca colors together in one product.
Single-color maca products became more common later as growers and processors began sorting maca roots by color. Tri-Color Maca keeps the traditional blended approach while providing a consistent modern formulation.
Both products use a blend of yellow, red and black maca roots. The main difference is what happens after the maca has 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 blended maca in its raw form, Raw Tri-Color Maca may be the better fit. If you have sensitive digestion or have found raw maca difficult to tolerate, Gelatinized Tri-Color Maca is generally the better place to start.
For a more detailed comparison, see our Raw vs. Gelatinized Maca guide.
Raw Tri-Color Maca may be a particularly good fit if:
If you have sensitive digestion, consider our Gelatinized Tri-Color Maca instead.
Our Raw Tri-Color 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. They are then selected and blended at approximately 40% yellow, 30% red and 30% black maca.
The dried roots are cleaned and processed while remaining below 105°F / 40°C. For powder and capsules, the maca is finely milled, tested and packaged.
Nothing is added to the maca during processing. The finished Raw Tri-Color Maca powder remains a single-ingredient product made entirely from Peruvian maca roots.
Raw Tri-Color Maca combines the three primary maca colors in one product, while single-color maca products are made specifically from yellow, red or black roots.
The distinction is primarily about how the roots are selected after harvest. Tri-Color Maca reflects the older tradition of using the harvest together, while single-color products require the roots to be separated and processed individually.
If you specifically want one maca color, explore our Yellow Maca, Red Maca or Black Maca collections.
If you prefer the traditional blended approach, explore all processing options on our main Tri-Color Maca page.
Raw Tri-Color Maca is a traditional-style blend of yellow, red and black maca roots that is processed without temperatures exceeding 105°F / 40°C.
No. Raw Maca products are made from maca roots that have already been dried after harvest. “Raw” refers to the fact that the dried maca does not go through the higher-temperature pre-cooking process used to make gelatinized maca.
Our blend contains approximately 40% yellow maca, 30% red maca and 30% black maca.
Historically, maca roots of different colors were commonly harvested and prepared together rather than separated by color. Our Tri-Color Maca reflects that traditional blended approach.
“Triple Maca” is sometimes used as another name for maca products that combine the three primary maca colors: yellow, red and black. We use the term Tri-Color Maca for our blend.
Raw Tri-Color Maca remains below 105°F / 40°C during processing and retains more natural starch. Gelatinized Tri-Color Maca is pre-cooked at about 160°F / 70°C to remove most of that starch.
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, Gelatinized Tri-Color Maca may be a better choice.
We offer Raw Tri-Color Maca powder and capsules. We also offer a Premium Tri-Color Maca liquid extract as a separate processing option.
Yes. Our Raw Tri-Color Maca products are vegan. Our capsules are made with vegetable cellulose and contain pure maca powder without fillers or additives.
Our Raw Tri-Color 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, maca colors and everyday use.
Return to the collection above to compare Raw Tri-Color Maca powder and capsules.
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