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Our organic Raw Yellow Maca is made from 100% yellow 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 Yellow Maca a mild, slightly sweet flavor.
Shop Raw Yellow Maca powder, capsules and other yellow maca root products below. Often preferred by: people who specifically want yellow maca in a traditional raw form and have normal to strong digestion. If you have sensitive digestion, consider our Gelatinized Yellow Maca instead.
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Our organic Raw Yellow Maca begins with yellow maca roots grown near Junín, Peru, at elevations above 14,000 feet in the high Andes.
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.
Yellow maca is the most common of the three primary maca colors and typically represents about 60% of the annual Peruvian maca harvest. Its mild, slightly sweet flavor also makes it one of the easiest maca varieties to incorporate into everyday foods and drinks.
We offer Raw Yellow 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 Yellow Maca is the processing style you want, choose the format that best fits your routine. We offer Raw Yellow Maca powder, capsules and liquid extract.
Raw yellow maca powder is the most flexible and economical way to use Raw Yellow Maca regularly.
Our powder is finely milled and blends easily into smoothies, milk, oatmeal, yogurt, baking recipes and other foods. Yellow maca’s mild, slightly sweet flavor makes it especially easy to incorporate into everyday recipes.
Choose powder if you enjoy adding maca to foods and drinks and want flexibility in how much you use.
Raw yellow maca capsules provide the same pure maca powder in a convenient format that requires no mixing and has no maca flavor.
We fill our capsules in-house 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.
Yellow maca liquid extract provides a convenient liquid format in a vegetable glycerin base. The bottle is compact and easy to carry, and the extract can be taken directly or added to a drink.
Choose extract if you prefer a concentrated liquid format or want an alternative to powder and capsules.
Raw Yellow Maca is made from yellow maca roots that are traditionally dried and processed without being exposed to temperatures above 105°F / 40°C.
After harvest, the roots are dried naturally in the Andean sun. Once dried, they are cleaned, milled and processed while remaining below the temperature threshold we use for our raw maca products.
Unlike gelatinized maca, Raw Yellow 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.
For people with normal to strong digestion, raw maca can be an excellent way to use traditionally prepared maca. People with sensitive digestion or those who have found raw maca difficult to tolerate may prefer gelatinized maca instead.
Both Raw Yellow Maca and Gelatinized Yellow Maca begin with 100% yellow maca roots grown in Peru. The main difference is what happens after the roots have 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 specifically want maca in its traditional raw form, Raw Yellow Maca may be the better fit. If you have sensitive digestion or have found raw maca difficult to tolerate, Gelatinized Yellow Maca is generally the better place to start.
For a more detailed comparison, see our Raw vs. Gelatinized Maca guide.
Raw Yellow Maca may be a particularly good fit if:
If you have sensitive digestion, consider our Gelatinized Yellow Maca instead.
Our Raw Yellow Maca begins with yellow maca roots grown near Junín, Peru, high in the Andes.
After harvest, the roots are spread out and traditionally dried in the mountain sun. This gradual drying process is the traditional method used to preserve maca roots 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 as needed, tested and packaged.
Nothing is added to the maca during processing. The finished Raw Yellow Maca powder remains a single-ingredient product made from 100% yellow maca roots.
Yellow maca is the most common of the three primary maca colors, together with red and black maca. It typically accounts for about 60% of the annual Peruvian maca harvest.
Traditionally, maca roots of different colors were harvested and consumed together. Today, yellow maca can also be separated by color and offered as a single-color maca product.
Yellow maca is known for its mild, slightly sweet flavor and is available from us in both raw and gelatinized preparations.
If you want to explore yellow maca itself—including traditional use and the available research—visit our Yellow Maca Benefits guide. You can also compare all of our yellow maca products on the main Yellow Maca page.
Raw Yellow Maca is made from 100% yellow maca roots that are traditionally sun-dried and processed without temperatures exceeding 105°F / 40°C.
Yes. Yellow maca typically represents about 60% of the annual maca harvest in Peru, making it the most common of the three primary maca colors.
Raw Yellow Maca has a relatively mild, slightly sweet flavor that works well in smoothies, oatmeal, yogurt, baking recipes and other foods.
Raw Yellow Maca remains below 105°F / 40°C during processing and retains more natural starch. Gelatinized Yellow 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 or have had difficulty with raw maca before, Gelatinized Yellow Maca may be a better choice.
We offer Raw Yellow Maca powder, Raw Yellow Maca capsules and Yellow Maca liquid extract.
Yes. Our Raw Yellow Maca products are vegan. Our capsules are made with vegetable cellulose and contain 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.
Our Raw Yellow Maca is made from yellow maca roots grown near Junín, Peru, in the high Andes at elevations above 14,000 feet.
Raw maca has traditionally been dried before use rather than eaten fresh from the ground. You can learn more about raw maca preparation and use in our Is It Safe to Eat Raw Maca? guide.
Explore these guides and related collections for more information about Yellow Maca, raw and gelatinized processing, digestion and everyday use.
Yellow Maca
Compare all of our Raw and Gelatinized Yellow Maca products.
Gelatinized Yellow Maca
Compare Raw Yellow Maca with the pre-cooked, lower-starch gelatinized form.
Raw vs. Gelatinized Maca
Learn how raw maca and pre-cooked gelatinized maca differ.
Maca for Sensitive Digestion
Learn which maca forms may be easier to digest.
Return to the collection above to compare Raw Yellow Maca powder, capsules and liquid extract.
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