Types of Maca: Fresh, Dried, Raw, Gelatinised and Concentrated Maca Explained
By Dr Corin Storkey, co-founder of Seleno Health · Updated November 2026
Not all maca is the same. There are five main forms of maca, from fresh roots eaten in Peru to concentrated extracts, and each is prepared and used differently. Knowing which form you are buying helps you get the most from maca and avoid the ones that need cooking first. Here is a quick guide.
Maca types at a glance
| Form | How it is made | How to use it |
|---|---|---|
| Fresh maca | Freshly harvested root | Cooked like a potato (mainly in Peru) |
| Dried maca | Sun-dried at altitude for about 3 months | Boiled into teas, porridges and soups |
| Raw maca powder | Dried root milled into powder | Must be cooked before eating |
| Gelatinised (activated) maca | Raw powder briefly pressure-cooked with steam | Ready to eat in smoothies, lattes and baking |
| Concentrated maca extract | Extracted with water and plant alcohol, then spray-dried | Higher-strength; taken in water, tea or juice |
Fresh maca (maca fresca)
Fresh maca is a good source of carbohydrates, minerals, fatty acids and glucosinolates, but contains very few macamides, which mostly form as the root dries. In Peru, fresh maca is mainly boiled and eaten like a potato in soups and stews.
Dried maca (maca seca)
This is how maca is most commonly eaten in Junín, Peru. Fresh roots are air-dried at altitude for around three months during the dry season (July to October), then boiled into teas, porridges, soups and stews. A local favourite is a spiced tea of cinnamon, cloves and dried maca, often with fruit such as green apple, pineapple or peach, sometimes thickened with quinoa or oats and served with milk. Drying is when most macamides form, so dried maca contains far higher macamide levels than fresh maca. Learn more about how maca is grown and dried.
Figure - The five main different types of maca and how to prepare them to best get their properties
There are three types of maca powder available for export: raw maca, activated (gelatinised) maca and concentrated (atomised) maca.
Raw maca powder (harina de maca)
Raw maca is dried maca root milled into a fine powder. It is high in starch and can carry bacteria, yeasts and moulds, so it should be cooked before eating, for example boiled into porridge or used in baking. It has a strong, earthy, slightly bitter flavour. We do not recommend eating raw maca uncooked: find out why.
Activated (gelatinised) maca (maca gelatinizada)
Gelatinised maca is raw maca that has been briefly pressure-cooked with steam at around 140°C for about 10 seconds, a modern version of traditional Andean cooking. This reduces the starch content and microbial load and gives a sweeter, malty caramel flavour. Because it is already cooked, it can be eaten as is in smoothies, bliss balls, lattes and raw recipes, which has made it the most exported form of maca from Peru. Gelatinised maca contains no gelatin and is 100% vegan. Shop organic activated maca powder.
Concentrated maca extract (extracto de maca)
Concentrated maca is made by extracting maca with water and plant-based alcohol, similar to traditional maceration, then spray-drying (atomising) the extract into a powder. Our 10:1 extracts concentrate maca's bioactive compounds, including macamides, for people who want a higher-strength maca. Our concentrated red and black maca were among the products tested in our University of Otago maca research. The powder absorbs moisture quickly, so store it airtight. Its sweet caramel flavour makes it easy to take straight in water, tea, juice or smoothies. Shop concentrated red maca or concentrated black maca.
(Left) Raw maca powder should always be cooked before eating. (Middle) Activated maca is pre-cooked and ready to eat. (Right) Concentrated maca is a 10:1 extract that can be taken straight.
Which type of maca is best for you?
- For everyday use: gelatinised (activated) maca powder is the most versatile and needs no cooking.
- For a higher-strength maca: a concentrated extract such as our 10:1 red or black maca.
- For cooking and baking: raw maca can be used if it is thoroughly cooked, but activated maca is simpler and safer.
Maca also comes in three main colours, yellow, red and black, each with a slightly different profile. See how to choose the best maca powder and maca powder vs capsules.
Frequently asked questions
What is the difference between raw and gelatinised maca?
Raw maca is simply dried, milled root and should be cooked before eating. Gelatinised (activated) maca has been briefly pressure-cooked with steam, which reduces starch and microbial load and makes it ready to eat.
Does gelatinised maca contain gelatin?
No. Gelatinisation is a cooking process that breaks down starch. Gelatinised maca contains no gelatin and is 100% vegan.
Is concentrated maca stronger than maca powder?
Yes. A 10:1 extract concentrates maca's bioactive compounds, including macamides, so smaller amounts are used compared with regular maca powder.
Which form of maca is used in Peru?
In Peru, maca is mostly eaten dried and then boiled into teas, porridges and soups. It is rarely eaten raw.
Find the right maca for you
- Menopause
- PMS or hormonal imbalances
- Fertility and libido - Women
- Body shape - enhanced curves
- Fertility - Men
- Inflammation - anxiety - chronic stress
- Libido and sexual function - Men
- Prostate function
- Chronic fatigue
- Immunity
- Thyroid issues
- General stress and fatigue
- Metabolic syndrome
- Mental Health
- Bone Density
- Athletic performance
- Neurological conditions
- Muscle building
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