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Premium gelatinized black maca is lighter in color and has a noticeably stronger, spicier flavor than our standard gelatinized black maca. Often preferred by: people who want an easier-to-digest, pre-cooked black maca with our highest glucosinolate levels.
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Our organic premium gelatinized black maca begins with freshly harvested black maca roots grown in Peru. Instead of being dried traditionally in the sun over several weeks, the fresh roots are taken shortly after harvest to low-temperature dehydrators for faster drying.
After drying, the maca is gelatinized at about 160°F / 70°C to remove most of its natural starch. The result is a fresh-processed, pre-cooked black maca that is easier for many people to digest and contains higher glucosinolate levels than our standard maca, standardized at more than 1%.
We offer premium gelatinized black maca in powder and capsule formats.
You can learn more about how we source and evaluate our maca in Our Standards, Maca Sourcing, and Maca Safety, Testing & Certificates of Analysis.
Once you have decided that premium gelatinized black maca is the processing style you want, the next choice is whether you prefer powder or capsules.
Premium gelatinized black maca powder gives you the most flexibility and is the most economical way to use this fresh-processed maca regularly.
Our powder is finely ground and mixes well into smoothies, milk, coffee, tea, oatmeal, yogurt and other foods. Premium maca has a noticeably stronger and spicier flavor than our standard maca products, so it is especially well suited to people who enjoy maca’s distinctive taste or do not mind a more pronounced flavor.
Choose powder if you want maximum flexibility and the lowest cost per serving.
Shop Premium Gelatinized Black Maca Powder
Premium gelatinized black maca capsules are a convenient choice if you want the fresh-processed premium form without tasting its stronger, spicier flavor.
We fill our capsules in-house using 100% pure maca powder. They contain no fillers, flow agents or additives, and the vegetable-cellulose capsules are vegan.
Choose capsules if convenience, portability, easy serving control and avoiding the maca flavor are priorities.
The word premium refers specifically to how the maca roots are dried after harvest. It does not simply mean a higher grade of ordinary maca.
Traditional maca roots are spread out and dried naturally in the Andean sun over several weeks. To make Premium Maca, freshly harvested roots are instead transported shortly after harvest to a processing facility and dried using low-temperature dehydrators.
This faster drying method leaves more naturally occurring glucosinolates in the finished maca. Our premium products are standardized at more than 1% glucosinolates.
Once the roots are dried, they are gelatinized by heating them to approximately 160°F / 70°C. This removes most of the natural starch and creates a pre-cooked product that is easier for many people to digest than raw maca.
Nothing is added during either process. The finished product remains 100% black maca root.
Both products are made from 100% black maca roots and both are gelatinized. The key difference happens before gelatinization, during drying.
The premium process produces a maca with higher glucosinolate levels and a noticeably stronger, spicier flavor. Premium maca is also lighter in color than standard maca and is produced only during the annual harvest season, when fresh roots are available.
Because premium processing requires additional equipment, handling and seasonal production, it also costs more to produce than traditionally sun-dried maca.
If you prefer the traditional sun-dried preparation, see our Gelatinized Black Maca collection.
For a deeper explanation of the two drying methods, see Premium vs. Sun-Dried Maca.
Premium gelatinized black maca may be a particularly good fit if:
If digestion is your main concern, our Best Maca for Sensitive Digestion guide may also be helpful.
Our premium gelatinized black maca begins with fresh black maca roots grown near Junín, Peru.
At harvest, selected roots are taken shortly after leaving the fields to a processing facility rather than being laid out for traditional sun drying. They are dried in large low-temperature dehydrators, which removes moisture much more quickly than the traditional multi-week drying process.
Once dried, the roots are gelatinized at approximately 160°F / 70°C to remove most of their natural starch. They are then finely milled, tested, packaged and prepared for sale.
Approximately 4 kilograms of fresh maca roots are required to produce 1 kilogram of finished premium gelatinized maca powder.
Because the process begins with freshly harvested roots, Premium Maca can only be produced during the annual maca harvest. This makes it naturally more limited in supply than our traditionally sun-dried maca products.
Both of these products begin with fresh black maca roots that are dried shortly after harvest in low-temperature dehydrators. The difference is the additional gelatinization step.
If you want the premium fresh-processing method but prefer raw maca, choose Premium Raw Black Maca. If you want the same fresh-processing method in a lower-starch, pre-cooked form, choose Premium Gelatinized Black Maca.
For more about the effect of gelatinization itself, see our Raw vs. Gelatinized Maca guide.
Black maca is one of the three primary maca root colors, together with yellow and red maca. It is the least common of the three primary colors in a typical Peruvian maca harvest.
Our single-color black maca products are made specifically from black maca roots rather than from a traditional mixed-color or tri-color blend.
If you want to explore the color itself—including traditional use and the available research—visit our Black Maca Benefits guide. You can also compare all of our black maca processing styles on the main Black Maca page.
Premium gelatinized black maca is made from 100% black maca roots that are dried shortly after harvest in low-temperature dehydrators and then pre-cooked to remove most of their natural starch.
At The Maca Team, Premium Maca refers specifically to maca made from freshly harvested roots that are dried in low-temperature dehydrators rather than traditionally dried in the sun over several weeks.
Both are pre-cooked, but they use different drying methods before gelatinization. Premium gelatinized black maca is made from roots dried in low-temperature dehydrators shortly after harvest, while standard gelatinized black maca is made from traditionally sun-dried roots. Premium maca also has higher glucosinolate levels and a stronger, spicier flavor.
Our Premium Maca is standardized at more than 1% glucosinolates in the finished product.
Yes, for many people. Gelatinization removes most of the natural starch from the maca root, which can make the finished product easier to digest than raw maca.
No. “Gelatinized” refers to the pre-cooking process used to change and remove much of the root’s natural starch. No gelatin is added.
Both use freshly harvested black maca roots dried in low-temperature dehydrators. Premium raw black maca is not pre-cooked, while premium gelatinized black maca goes through an additional gelatinization step that removes most of the natural starch.
Premium gelatinized black maca has a noticeably stronger and spicier flavor than our standard maca products. It is also generally lighter in color than traditionally sun-dried maca.
We offer premium gelatinized black maca powder and premium gelatinized black maca capsules.
Yes. It is made from black maca roots grown near Junín, Peru, in traditional maca-growing regions of the Andes.
Explore these guides and related collections for more information about black maca, premium processing, gelatinization and everyday use.
Return to the collection above to compare Premium Gelatinized Black Maca powder and capsules.
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