Maca (Lepidium meyenii) is a plant native to the high Andes of Peru, where it has been cultivated and used for generations. It grows in some of the world's highest agricultural regions, where intense sunlight, cold temperatures, strong winds, and challenging soils create a demanding environment for crops. The underground root is traditionally harvested, dried, and commonly ground into a powder. Maca naturally occurs in several colors, most notably yellow, red, and black, each representing naturally occurring varieties. In Peru, maca has long been valued as a food and traditional botanical, and today it is increasingly recognized around the world.

Maca is commonly classified by the color of its roots, with yellow, red, and black among the principal varieties found in Peru. These varieties belong to the same species, Lepidium meyenii, but differ in their color and in the naturally occurring compounds they contain. Yellow maca is the most frequently encountered variety, while red and black varieties are also cultivated and consumed. Scientific research has investigated differences among these varieties, including their nutritional composition and biological properties, although findings can vary depending on the variety and preparation studied. All three varieties have a long history of use as food in the Peruvian Andes.

Maca (Lepidium meyenii) is native to the high Andes of Peru, particularly the central highlands of Junín and Pasco. It is traditionally cultivated at elevations of roughly 3,500–4,500 meters (11,500–14,800 feet) above sea level, with some cultivation occurring even higher. At these elevations, maca grows in an environment characterized by intense ultraviolet radiation, strong winds, low air pressure, and very cold temperatures, including frequent frost during the growing season. Some agricultural references report that temperatures can fall well below freezing, with frosts around −10°C (14°F) occurring during the growing season. Despite these conditions, maca is remarkably well adapted to the high-altitude environment and develops its edible underground root during a growing cycle that can take roughly 6–9 months, depending on conditions.

Maca has been cultivated in the Peruvian Andes for centuries and has traditionally been used as both a food and a botanical preparation. Indigenous communities of the central Andes have consumed maca as part of their diet, particularly in regions where few other crops can thrive at high elevations. Traditionally, the dried root has been boiled, cooked, or dried and ground into flour or powder, which can then be incorporated into foods and beverages. Historical accounts also describe maca being used as a source of nourishment and as part of traditional practices associated with vitality, strength, and fertility. Different varieties and preparation methods have been used throughout the region. Today, maca continues to be consumed in Peru as a traditional food while also being used in products around the world.

Gelatinization is a food-processing process that involves heating maca to break down and transform its natural starches. During heating, water and heat cause the starch granules to swell and lose their original structure, making the starch easier to digest and process. After heating, the maca is dried and milled back into a powder. This process removes or reduces a significant portion of the starch naturally present in the raw root, resulting in a powder with a different texture, flavor, composition, and mixing characteristics than raw maca. Despite the name, gelatinized maca does not contain gelatin. The resulting powder can be used in beverages, smoothies, foods, and other preparations.

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Sangre de Grado, also known as Dragon's Blood, is a thick, reddish latex obtained from the bark of the Croton lechleri tree, native to the Amazon regions of South America. It is a complex natural mixture rather than a single compound, with polyphenolic compounds called proanthocyanidins making up a major portion of its dry material. It also contains naturally occurring flavan-3-ols such as catechin, epicatechin, gallocatechin, and epigallocatechin, as well as smaller amounts of other compounds, including taspine. The characteristic red color comes from its high concentration of these naturally occurring plant compounds. When fresh, the latex is a viscous liquid that can dry into a darker, solid material as water is removed.

Sangre de Grado comes from the Croton lechleri tree, which is native to the tropical regions of South America. In Peru, it is found primarily in the Amazon and other lowland rainforest regions, including areas of Loreto, Ucayali, San Martín, and Madre de Dios. The tree grows in warm, humid environments and is commonly found along riverbanks, forest edges, and areas of disturbed or regenerating forest. Croton lechleri can grow into a medium-to-large tree, reaching heights of approximately 10–20 meters (33–66 feet). The resin is obtained by making a controlled incision in the bark, allowing the reddish latex to flow and be collected.

Sangre de Grado has a long history of traditional use among Indigenous and other communities of the Amazon basin. The reddish latex has traditionally been collected directly from the Croton lechleri tree and applied in different preparations, particularly in traditional practices involving the skin and minor wounds. Traditional knowledge surrounding the resin has been passed through generations and includes different methods of collection, preparation, and application depending on the community and region. The resin's distinctive color and physical properties have also contributed to its recognition as an important Amazonian botanical. These traditional practices represent cultural knowledge developed through generations of interaction with the rainforest and its plant resources.

Sangre de Grado is traditionally collected from the Croton lechleri tree by extracting the reddish latex from its trunk. One method involves making controlled cuts or incisions in the bark of a living tree, allowing the latex to flow into a container. Another method involves felling the tree and making a series of cuts along the trunk to drain larger quantities of latex. The amount collected can vary depending on the size and condition of the tree, the harvesting method, and environmental conditions. Harvesting from a living tree can allow it to continue growing and producing latex, while cutting down the entire tree provides a larger collection from a single harvest but results in the loss of that tree. Collection practices can therefore have very different environmental impacts depending on how the resource is harvested.

Once the resin is collected from the Croton lechleri tree, it can be filtered to remove bark fragments and other natural material before being placed into containers. Sangre de Grado is commonly maintained in its liquid form rather than requiring extensive processing or the addition of other ingredients. Its characteristic red color and naturally viscous consistency are retained after collection and filtration. Depending on the intended use and local practices, the resin may then be stored, bottled, or further processed.

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