Maca chips
These chips are the best form of maca available, it was recommened by my doctor. There are great reports on the NIH web site of the USA studying the effect of Maca on the body when it is cooked, so this is an excellent way to ship ad store it. I am not excited about the texture, it is a bit tough like a beet or other root veggie that is too big and getting woody, but I think soaking these chips in water overnight and then boiling for 10 min softens them enough. I love the flavor, it reminds me of something like ginseng, king of earthy. I add fresh rolled organic oats, extra water, Ceylon cinnamon, coconut oil and maple syrup for breakfast or even lunch. I think I will put them in soups like chicken soup.