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Our organic raw red maca is made from 100% red 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 Raw Red Maca a mild, slightly sweeter flavor than many other maca varieties.
Shop Raw Red Maca powder, capsules and liquid extract below. Often preferred by: people who specifically want red maca in a traditional raw form and have normal to strong digestion. If you have sensitive digestion, consider our Gelatinized Red Maca instead.
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Our organic Raw Red Maca begins with red maca roots grown near Junín, Peru. After harvest, the roots are traditionally dried in the Andean 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. In our experience, red maca is also the mildest and slightly sweetest-tasting of the three primary maca colors.
We offer Raw Red 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 Red Maca is the processing style you want, choose the format that best fits your routine. We offer Raw Red Maca powder, capsules and liquid extract.
Raw red maca powder is the most flexible and economical way to use Raw Red Maca regularly.
Our powder is finely ground and mixes well into smoothies, milk, oatmeal, yogurt, baking recipes and other foods. Red maca’s mild, slightly sweeter flavor makes the powder especially easy to incorporate into everyday recipes.
Choose powder if you enjoy adding maca to food and drinks and want flexibility in how much you use.
Raw red maca capsules provide the same 100% Raw Red Maca powder in a convenient format with no mixing required and 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.
Red maca liquid extract offers a compact liquid format in a vegetable glycerin base. It can be taken directly or added to a drink and is easy to carry when you are away from home.
Choose extract if you prefer a concentrated liquid format or want an alternative to powder and capsules.
Raw Red Maca is made from red maca roots that are dried and processed without being exposed to temperatures above 105°F / 40°C.
After harvest, our red 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 Red 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 Red Maca and Gelatinized Red Maca begin with 100% red 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 form is automatically better for everyone. If you have normal to strong digestion and specifically want red maca in a raw form, Raw Red Maca may be the better fit. If you have sensitive digestion or have found raw maca difficult to tolerate, Gelatinized Red Maca is usually the better place to start.
For a more detailed comparison, see our Raw vs. Gelatinized Maca guide.
Raw Red Maca may be a particularly good fit if:
If you have sensitive digestion, consider our Gelatinized Red Maca instead.
Our Raw Red Maca begins with red 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 red 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 Red Maca powder remains a single-ingredient product made from 100% red maca roots.
Both products are made from 100% red maca roots and both remain in a raw, non-gelatinized form. The difference is how the roots are dried after harvest.
Premium processing produces a stronger, spicier maca with higher glucosinolate levels, while standard Raw Red Maca follows the traditional sun-dried preparation and has a milder, softer flavor.
For a detailed explanation of the two drying methods, see our Premium vs. Sun-Dried Maca guide.
Red maca is one of the three primary maca root colors, together with yellow and black maca. It typically makes up about 25% of a Peruvian maca harvest.
Our single-color red maca products are made specifically from red maca roots rather than from a traditional mixed-color or tri-color blend.
Many customers particularly like red maca for its mild, slightly sweeter flavor. If you want to explore the color 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.
Raw Red Maca is made from 100% red maca roots that are traditionally dried and processed without temperatures exceeding 105°F / 40°C.
Many customers find Raw Red Maca to be the mildest and slightly sweetest-tasting of the primary maca colors. This makes the powder especially easy to use in smoothies and recipes.
Neither form is better for everyone. Raw Red Maca remains in an uncooked form and retains more natural starch, while Gelatinized Red Maca is pre-cooked to remove most of that starch and is easier for many people to digest. The better choice depends largely on digestion and personal preference.
Raw Red Maca remains below 105°F / 40°C during processing and is not pre-cooked. Gelatinized Red Maca is heated at about 160°F / 70°C to remove most of the root’s natural 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 or have had difficulty with raw maca before, a gelatinized product may be a better choice.
No. Red maca can be used by anyone who prefers this maca color, flavor and processing style.
We offer Raw Red Maca powder, Raw Red Maca capsules and Red Maca liquid extract.
Yes. Our Raw Red 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 Red Maca 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, raw and gelatinized processing, premium drying methods and everyday use.
Return to the collection above to compare Raw Red Maca powder, capsules and liquid extract.
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