In short
Black maca flour 200g is finely milled black maca root (Lepidium meyenii) sold in the plain kitchen format Peruvian households actually buy: a breakfast staple rather than a specialty supplement. Black is the scarcest of the three maca colors and the most intense in flavor, with a roasted, almost cocoa-like depth that suits porridge, bread and morning drinks.
What is black maca flour?
Black maca is the dark-skinned variant of Lepidium meyenii, the Andean root grown on the Peruvian plateau above 4,000 meters. It appears in the same field as yellow and red maca, is separated by hand after harvest, and makes up the smallest share of any crop: typically under 15%, and sometimes far less. That scarcity is why black maca almost always costs more than yellow.
“Flour” (harina) is the Peruvian kitchen name for it. It’s the same root as the powder sold in health-food aisles, ground fine and sold for cooking.
What makes this black maca different
Black maca at an everyday price
Black is normally the premium color. Sold as a breakfast flour rather than as a supplement, it becomes something you can use daily without rationing it.
Fine enough to bake with
Ground to a true flour texture, so it folds into batter without leaving grit in the crumb.
One ingredient
Milled black maca root, nothing added.
Taste profile
The most assertive of the three maca colors: roasted, malty and slightly cocoa-like, with a caramel finish and a hint of bitterness at the edge. Where yellow maca whispers, black maca announces itself. It pairs naturally with cacao, coffee, cinnamon and banana.
How to use black maca flour
Daily serving
1 tablespoon (5 g) a day. New to maca? Start with a teaspoon (3 g) for the first week. A 200 g bag gives about 40 servings.
Ways to use it
| Use | How |
|---|---|
| Porridge and oatmeal | Stir 5 g in off the heat |
| Breakfast shakes | With banana and milk |
| Baking | Replace 10–15% of the flour in bread, muffins or cookies |
| Pancakes | 1 tbsp per 100 g of batter flour |
| Hot chocolate | 5 g with cacao powder |
| No-bake bites | With dates, oats and cacao |
Because it contains no gluten, keep substitutions under 20% of total flour weight in yeasted bread.
Where it comes from
Peruvian black maca, grown on the high Andean plateau. Peru is the origin country for maca and produces the large majority of the world’s supply.
Who it’s for
A good fit if you want to try black maca without paying premium supplement prices, like to cook and bake with Andean ingredients, or take maca daily and go through it quickly.
Look elsewhere if you need certified organic or a declared gelatinized product. If you’re pregnant, breastfeeding or have a thyroid condition, talk to your doctor before taking maca.
Nutrition
Reference values for black maca flour, per 100 g. The label on the pack may differ slightly.
| Energy | About 325 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrate | 71 g |
| of which fiber | 7 g |
| Fat | 1.2 g |
| Calcium | 250 mg |
| Iron | 15 mg |
| Potassium | 2,000 mg |
Specifications
| Botanical name | Lepidium meyenii |
|---|---|
| Variety | Black maca |
| Share of a typical harvest | Under 15% |
| Format | Fine-milled flour |
| Net weight | 200 g / 7 oz |
| Servings | About 40 × 5 g |
| Allergens | None declared |
| Origin | Peru |
Black maca flour, black maca powder and yellow maca flour compared
| Black maca flour | Black maca powder (supplement) | Yellow maca flour | |
|---|---|---|---|
| Positioning | Kitchen staple | Supplement | Kitchen staple |
| Flavor | Strongest | Strongest | Mildest |
| Baking | Excellent | Works | Excellent |
| Scarcity | High | High | Low |
| Price per gram | Lowest for black | Highest | Lowest overall |
Storage
Keep it cool and dry, out of direct sunlight. Once opened, move it to an airtight jar if the bag doesn’t reseal. Use within 12 months.
Questions
What is black maca used for?
In the kitchen, it goes wherever you want a deeper, roasted maca taste: porridge, breakfast shakes, hot chocolate and baking. It works especially well with cacao, coffee, cinnamon and banana.
Why is black maca more expensive than yellow?
Supply. Black roots make up under 15% of a typical harvest, sometimes far less, while yellow accounts for around 60%. Same field, same work, a fraction of the yield.
Can I bake with black maca flour?
Yes. Replace 10–15% of the flour in cookies, muffins or banana bread. Its roasted, cocoa-like flavor works better in baking than yellow maca does.
Is black maca stronger than yellow maca?
In flavor, clearly yes. Black is roasted and slightly cocoa-like with a hint of bitterness, while yellow is mild and malty. Otherwise they’re the same species, sorted by color after harvest.
How much black maca should I take a day?
One teaspoon to one tablespoon, 3 to 5 g. If you’re new to maca, start with a teaspoon for the first week.
Does black maca contain caffeine?
No. Maca of any color is caffeine free. It’s a root vegetable, and its roasted taste pairs well with coffee without adding caffeine of its own.
Is black maca flour the same as black maca powder?
Yes, the same milled root under two names. “Flour” signals the kitchen format; “powder” signals the supplement format.
