Shangri-La Black Maca is a rare, high-altitude superfood grown in the pristine forests of Napa Lake, Shangri-La, Yunnan. Grown between 4,000 and 4,500 meters above sea level, this black maca thrives in a climate similar to its native Andes Mountains in Peru, providing premium quality and unmatched nutritional value.
Harvested by hand from our own local fields, the roots are carefully sun-dried to preserve flavor, nutrients, and medicinal properties.
Growing & Harvesting Process:
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Black Maca is self-pollinated and propagated from single plants to preserve genetic quality.
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Plants are carefully spaced 10–20 cm apart, with rows 30 cm apart, and fertilized once during growth.
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Flowers and seeds are monitored to ensure optimal harvest.
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Roots are sun-dried and stored in breathable bags in a cool, dry, ventilated environment.
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Only healthy, smooth, uniform roots with minimal hairs are selected.
Forms Available:
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Whole Root
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Sliced Root (tea or decoction)
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Powder (for smoothies, beverages, or tinctures)
Usage Suggestions:
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Soak or simmer in water, wine, or tea for medicinal tonics.
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Add powdered maca to smoothies, coffee, or desserts.
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Use whole or sliced roots for traditional herbal decoctions.
FAQ / Q&A:
Q1: How should I store Black Maca?
A: Store in a cool, dry, ventilated place, away from direct sunlight.
Q2: Can I consume raw Black Maca?
A: It is recommended to soak, simmer, or cook before consumption.
Q3: What forms are available?
A: Whole roots, sliced roots, and powdered form.
Q4: How long is the shelf life?
A: Properly stored, 12–24 months.