Witnessed by: Western
Maca (Lepidium meyenii), of the Brassicaceae family. Low frost-hardy biennial forming a turnip-like storage hypocotyl; native range: high puna grasslands of the central Peruvian Andes, above 3,800 m. Globally recognized as Peruvian ginseng; maca-maca in English. The part used is dried hypocotyl and root. Radish-like swollen root, earthy and faintly sweet with a peppery cruciferous bite; dried powder toasty and malty.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
MACA
IDENTITY
Name
- Common
- maca
- Scientific name
- Lepidium meyenii Walp.
- Family
- Brassicaceae
Form
- Part used
- dried hypocotyl and root
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Western
- pungent · sweet (earthy, malty)
Temperature
- Western
- warm
Affinity
where in the body it travels
Organs / channels
- Western
- adrenals · nerves · uterus
PRACTICE
Virtue
Actions
- Western
- adaptogen, nutritive tonic, aphrodisiac, endocrine amphoteric
Cautions
- Contraindications
- caution with thyroid disease owing to cruciferous goitrogens; taken as a food best cooked or gelatinised
- Toxicity
- regarded as a food with a wide margin of safety
This is the card. Sign in for the full four-tradition entry — the aligned TCM · Ayurveda · Western · Unani reading, actions, dosing and cautions.