Why Gelatinised Maca Is the Adaptogen You Didn't Know You Needed
In a world of quick fixes and overstimulation, more of us are turning back to food as ritual, grounding ourselves through simplicity, presence, and purpose. At aum alchemy, we believe mindful eating starts with understanding what you're consuming. And if you’ve heard the word “maca” thrown around lately, especially in wellness spaces, you're not alone.
But not all maca is created equal , and that’s where gelatinised maca comes in.
So, what is maca?
Maca is a root vegetable native to the Peruvian Andes, traditionally used as a staple food and natural tonic for centuries. It grows at high altitudes in harsh conditions — and perhaps that’s where it gets its strength.
While there are various forms of maca (yellow, red, black), what matters most for digestibility and absorption is the processing — especially for those with sensitive guts. That’s where gelatinisation plays a role. (source)
What does gelatinised mean?
Despite the name, gelatinised maca contains no gelatin and is still 100% vegan. The term refers to a heat-based process that removes the starch content from raw maca, making it easier to digest while concentrating the active compounds.
This form of maca is:
Gentler on digestion
More bioavailable (meaning the body can absorb it more effectively)
Naturally sweet and smooth in texture — perfect for blending into mindful meals or your spoonful of peanut butter bliss
Why we use it at aum alchemy
Our Body blend was designed to support grounding and balance. Maca, in its gelatinised form, pairs beautifully with the natural fats in our peanut butter to create a satiating moment of calm. Whether you’re starting your day, refueling post-movement, or simply looking for a way to pause, this root-rooted formula is one we deeply respect.
Sourcing matters
We only use organic, ethically sourced, fair trade maca in our blends — always non-GMO, gluten-free, and vegan. It's a quiet revolution in a spoon: simple, transparent, intentional.
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