Black maca is a root vegetable native to the Andes Mountains of Peru. It grows at altitudes of 12,000–14,500 feet (3,660–4,420 meters) under harsh conditions, including intense sunlight, strong winds, and cold temperatures. Black maca is one of the rare color variations of maca (Lepidium meyenii), which also includes yellow and red maca.
The root has been cultivated for thousands of years, primarily by indigenous Andean communities, for its nutritional and medicinal properties. It was traditionally consumed as food, often boiled or roasted, and was also valued for its energizing and fertility-enhancing effects.