Maca is cultivated in many countries, but only naturally grows in two places; the first being  the Andes Mountains of Peru, where it survives at altitudes of 3500 to 4450 metres above sea level,  apart from Alpine Grasses and bitter potatoes nothing else can survive the severe frost at this altitude¹.  The second place is the Bolivian Andes where it grows alongside several related wild species².    It has a deep pungent smell because of the Glucosinolates that it contains.  Glucosinolates are the compounds that make all forms of the mustard family smell and taste as they do.  Even though Maca can be red, cream, black or purple, no different colour has been proven to have more beneficial properties than another.  (more…)