Harvested high in the Andes, Lepidium meyenii or Maca is an herb native to Peru and Bolivia. Traditionally, it grows at an altitude of approximately 4000 - 4500 m. Almost the entire crop grown in Peru is organic, as there are very few pests at such heights. Used as a root crop, Maka belongs to the family Brassicaceae and it is like radishes and turnips. It contains proteins, fats, fibers, minerals and glucosinolates, compounds with a strong odor, responsible for the sharp scent and taste of the species of this family.