Maca

Peruanischer Ginseng oder Maca (Lepidium meyenii), getrocknete Wurzel auf Holztisch

Lepidium meyenii

Synonyme:
Peruanischer Ginseng
Maca (Wikipedia)

Lepidium meyenii
Macav.gif
Maca hypocotyl and root
Scientific classification edit
Kingdom:Plantae
Clade:Tracheophytes
Clade:Angiosperms
Clade:Eudicots
Clade:Rosids
Order:Brassicales
Family:Brassicaceae
Genus:Lepidium
Species:
L. meyenii
Binomial name
Lepidium meyenii
Synonyms

Lepidium peruvianum

Lepidium meyenii, known as maca or Peruvian ginseng, is an edible herbaceous biennial plant of the family Brassicaceae that is native to South America in the high Andes mountains of Peru. It was found exclusively at the Meseta de Bombón plateau close to Lake Junin in the late 1980s. It is grown for its fleshy hypocotyl that is fused with a taproot, which is typically dried, but may also be freshly cooked as a root vegetable. If it is dried, it may be further processed into a flour for baking or as a dietary supplement. It also has uses in traditional medicine. As a cash crop, it is primarily exported as a powder that may be raw, or processed further by the supplement industry: gelatinized or made into an extract.

Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.

Maca (Wiktionary)

English

Etymology

Borrowed from Spanish from Quechua maqa.

Noun

maca (uncountable)

  1. The Andean medicinal herb Lepidium meyenii, or an extract of the root of this plant.
    • 2009, M. Hermann and T. Bernet, The transition of maca from neglect to market prominence, page 18:
      The overwhelming majority of maca roots are dried after harvest. In the cold, dry atmosphere of the puna the dried roots remain edible for several years. A minor proportion of the freshly harvested roots are roasted in huatias, earthen ovens []

Synonyms

  • Peruvian ginseng

Translations

See also

  • Lepidium meyenii on Wikipedia.Wikipedia
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