Master Herbalist here with ZNatural Foods and today's most frequently asked question is in
regards to makarut. We get a lot of questions in regards to the different preparations and the
different colors of makarut and I just want to quickly do an overview about maka. I've already
done a video in regards to adaptogens and the the topics of the nature and I do mention maka in
that but this is more about the different colors of maka and whatnot so I'm going to try and make
this as simple as possible. In general you have maka, maka comes in a variety of different colors
you have red, black, yellow, cream and then you have what would be considered like multicolor
makas. All maka in Peru grows in big big batches where all the colors grow together. They're not
they don't grow separately and they don't grow in separate batches based on the colors okay.
That's a very important fact to keep in mind. The majority of the preparations for example
with ours we have our raw maka, our premium maka, our gelatinized maka. All three of those makas
are a combination of all the different colors put together. Then we sell just a red individually and
just a black individually but these are the things that you must keep in mind. When you look at
nutritional analysis of maka the different colors don't really show any great difference from one
to another when it comes to nutritional or phytochemical contents and with that said there's
a lot of people that they're on the market today that talk a lot about these things where they talk
about well red is better for this and black is better for that and the truth is that's really
more based specifically on traditional use than it is on pure science. There are many studies that
have been done using maka root specifically red or black but where those studies, while the studies
and the results of those studies were very impressive what they did slightly lack was a
comparison between the individual color and the mixture of colors. Also when we dry maka or cook
maka you really wouldn't be able to tell one color from another. They look exactly the same
once the once the powder has been dried. So with that said it's important to understand
that other than outside of the traditional uses of what maka is known for in terms of individual
colors other than that there really is no specific difference on which color you take. So as long as
you take maka you're going to get the natural adaptogenic nourishing benefits from this wonderful
root vegetable and root herb okay. Now with that said it's also important to understand a few other
facts about maka when we're talking about maka okay. There are different preparations of maka
that will of course change the color of the taste and the texture of your end result products so
for example gelatinized maka is basically a cooked form of maka they cook it down they remove the
fiber and the cellulose and now you have just a pure maka extract powder. Oftentimes if you're
looking for specific consistency this is the one to go with because what you're going to find with
this specific form of maka is is that the color the taste and the texture will be almost identical
in every single batch that you buy. Now when you use a regular raw maka that's just been
low temperature or air dried then build into a powder you might be you might see a slight
difference from batch to batch based on the start color of the actual maka and then you have a premium
maka which is what I consider the true raw maka which is basically slightly air dried
milled into a powder. This specific maka has a very different taste and a very different texture
almost like horseradish has a little bit of a spicy kick and it does it it is something that
does take a little bit of time to get used to in terms of taste and flavor so that's something you
want to keep in mind if you're looking to order our premium maka powder. Another thing I want to
mention as well is the idea of the color if you order red or black. Red maka because the the color
red is only in the skin and it's a very very thin layer that skin the powder itself is not going to
be red it's going to look like any other maka powder. The same thing with the black the black
the outer skin is black but on the inside and when it's been dried and milled into a powder it looks
like any other maka. So the question is why would a company sell red versus black? Well the simple
answer is this and the honest answer is is that this is sometimes what the market calls for.
You have customers who request and ask for individual colors of maka so therefore we
give that to what our customers because that's what they're looking for but we are always very
transparent and upfront when we explain to our customers that in terms of nutritional benefit
or nutritional value taking the red or the black would be no different than taking any of the other
makas. So therefore I hope that this education on maka has cleared up any confusion and has helped
you guys and I hope you've enjoyed today's video. I'll see you soon. Bye.
