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Premium Raw Black Maca is lighter in color and has a noticeably stronger, spicier flavor than our standard Raw Black Maca. Often preferred by: people with normal to strong digestion who want raw black maca with our highest glucosinolate levels. If you have sensitive digestion, consider our Gelatinized Black Maca instead.
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Our organic Premium Raw Black Maca begins with freshly harvested black maca roots grown near Junín, Peru. Instead of being spread out and dried traditionally in the Andean sun for several weeks, the roots are fresh processed shortly after harvest using low-temperature dehydration.
The maca remains below 105°F / 40°C throughout processing, keeping it in a raw form. Fresh processing also preserves higher levels of naturally occurring glucosinolates, standardized at more than 1% in the finished product.
We offer Premium Raw 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 Raw Black Maca is the processing style you want, choose the format that best fits your routine. We offer it in powder and capsules.
Premium Raw Black Maca powder is the most flexible and economical way to use this fresh-processed maca regularly.
Our powder is finely milled and mixes easily into smoothies, drinks, oatmeal, yogurt and recipes. Because of the premium fresh-processing method, it has a noticeably stronger and spicier maca flavor than our traditionally sun-dried Raw Black Maca. Some people also perceive a slightly more bitter edge.
Choose powder if you want maximum flexibility, the lowest cost per serving and do not mind a pronounced maca flavor.
Shop Premium Raw Black Maca Powder
Premium Raw Black Maca capsules contain the same fresh-processed maca powder in a convenient format without the strong maca taste.
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, consistent serving size and avoiding the stronger premium maca flavor are priorities.
Premium does not refer to a different grade of black maca root. Both our standard and Premium Raw Black Maca begin with the same grade-A black maca roots grown by our farming co-ops near Junín, Peru.
The difference is what happens immediately after harvest.
This fresh-processing method preserves higher glucosinolate levels and produces a noticeably stronger, spicier flavor. Our Premium Maca is standardized at more than 1% glucosinolates.
The temperatures remain below 105°F / 40°C, so Premium Raw Black Maca remains in a raw, non-gelatinized form.
Both products are made from 100% black maca roots, both remain raw, and both are processed below 105°F / 40°C. The primary difference is the drying method.
Premium processing results in higher glucosinolate levels and a stronger, spicier flavor. Standard Raw Black Maca has a somewhat softer, sweeter caramel-malt flavor and follows the traditional sun-dried preparation.
Premium Maca also costs more to produce because the process is time-sensitive, requires specialized equipment and can only be carried out during the annual harvest when fresh roots are available.
If you prefer traditional sun-dried maca, explore our Raw Black Maca collection.
For a more detailed explanation, see our Premium vs. Sun-Dried Maca guide.
Premium Raw Black Maca may be a particularly good fit if:
If you have sensitive digestion or have found raw maca difficult to tolerate, consider our Premium Gelatinized Black Maca, which combines the premium fresh-processing method with a lower-starch, pre-cooked preparation.
Our Premium Raw Black Maca begins with fresh black maca roots harvested near Junín, Peru.
Instead of being laid out for traditional sun drying, selected fresh roots are taken shortly after harvest for processing. They are cleaned and dried at low temperatures using modern dehydration equipment while remaining below 105°F / 40°C.
Once dried, the maca is finely milled, tested and packaged. It does not go through the additional pre-cooking step used to produce gelatinized maca.
This processing method preserves more naturally occurring glucosinolates while keeping the finished product raw. Our Premium Maca is standardized at more than 1% glucosinolates.
Because Premium Maca must begin with freshly harvested roots, it can only be produced during the annual harvest season and is naturally more limited in supply than traditionally sun-dried maca.
Both products begin with freshly harvested black maca roots and use the same premium low-temperature drying method. The difference is what happens after drying.
If you want the premium fresh-processing method and have normal to strong digestion, Premium Raw Black Maca may be the better choice. If you want the same premium processing but prefer a lower-starch form that is easier for many people to digest, choose Premium Gelatinized Black Maca.
For more about the difference between raw and pre-cooked maca, 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 Raw Black Maca is made from 100% black maca roots that are fresh processed shortly after harvest using low-temperature dehydration rather than being traditionally sun-dried for several weeks. It remains below 105°F / 40°C and is not gelatinized.
Premium refers to the processing method, not a different grade of root. Premium Raw Black Maca is made from freshly harvested roots that are dried shortly after harvest using low-temperature dehydration instead of the traditional multi-week sun-drying process.
Our Premium Maca is standardized at more than 1% glucosinolates in the finished product.
Both are raw and made from the same grade-A black maca roots. Standard Raw Black Maca is traditionally sun-dried over several weeks, while Premium Raw Black Maca is fresh processed using low-temperature dehydration shortly after harvest. Premium Maca has higher glucosinolate levels and a stronger, spicier flavor.
It has the earthy, caramel-like character of black maca along with a noticeably stronger and spicier flavor. Some people also describe it as somewhat more bitter than standard sun-dried maca.
No. Premium Raw Black Maca remains raw and does not go through the pre-cooking step used for gelatinized maca.
Raw maca retains more of its natural starch, so some people find it harder to digest. If you have sensitive digestion or have had difficulty with raw maca before, Premium Gelatinized Black Maca may be a better choice.
The fresh-processing method is time-sensitive, requires specialized equipment and can only be carried out during the annual harvest when fresh roots are available. Premium Maca is therefore produced in smaller seasonal batches and costs more to make.
We offer Premium Raw Black Maca powder and Premium Raw 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, raw and gelatinized maca, and everyday use.
Return to the collection above to compare Premium Raw Black Maca powder and capsules.
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