Due to differences in origin and genotype, various colors will be produced.

1. Different growing environments

Maca grows on the alpine plateau at an altitude of more than 3,000 meters, and yellow maca grows in this area.

Black Maca usually grows at altitudes above 3,500 or 4,000 meters. The growing environment is harsher than that of jute, with a greater temperature difference between day and night. The planting depth is deeper, and nutrients are absorbed more fully and with more nutrients.

2. Differences in appearance

The origin of black maca is Peru, while most domestic black maca is yellow maca, or maca of other colors has been processed and faked. So they have some differences in appearance. Haima cards are generally oval.

Yellow maca is mostly elongated ginseng, while black maca has more nutrients, so its fruit grows closer and is pinched thicker.

3. Difference in taste

After drying, authentic black maca smells like vinegar, which is pungent and sour when you get close to it. A touch of sweetness.

Yellow maca smells nothing, but has a spicy taste like mustard when chewed.

Extended information:

Maca was introduced to my country in 2002. After growing Maca at home, it gradually became popular. From 2013 to 2014, there was only one year when Maca was able to reach the Baidu Index from 2013 to 2014. From the original 800 to more than 7,000 now, nearly 10 times, which shows that China is increasingly paying attention to new resources of healthy food, paying attention to food, the fraud problem in the industry is becoming increasingly prominent, and the question of what is a good card is more buying For products of Kaja color, we mainly buy Kajing cubes, dried fruits, Kajing powder, Kajing powder, etc.

It is one-sided to judge the quality of maca solely by its color. Factors such as the planting environment and climate, the selection of original seeds, differences in planting locations, and differences in post-processing techniques lead to differences in the quality of maka. Judging only by color and taste is only suitable for judging the authenticity of maca powder and maca dried fruit. It is not suitable for fine pieces, because the concentrated essence of Manasika essence, Kashi and active substance caramide require extraction technology, except in The production process does not destroy its active ingredients, and the product will be refined and absorbed in the best proportions for the human body.

Baidu Encyclopedia - Maca

Baidu Encyclopedia - Black Maca