Maca (Lepidium mayenii) is a tuberous annual plant belonging to the Brassiraceae family. It is a Peruvian plant that grows at high altitudes in the Andes. It has been used for centuries in the Andes as a plant for raising energy and for infertility in native people and their animals. So far, a total of eight different species of maca have been described, but the most researched are yellow, black and red. Traditionally, the whole root is consumed, but the powder of the dried root is used as a dietary supplement. No toxic effects have been reported with the consumption of the maca and it is considered safe to use. Maca is a nutritionally rich food and is often described as superfood. Nevertheless, the health benefits of the maca are thought to lie in its secondary metabolites, especially macaen and macamid. The proportion of these bioactive components vary between species. Traditionally, maca is used to increase fertility, especially in men, and is also called "Peruvian ginseng". The effectiveness of the maca on sexual dysfunction as well as the increase in sperm count and their motility have been confirmed in human studies. Other studies, mostly conducted on animals, show the effect of maca on reducing menopausal symptoms, including anxiety and depression, increasing energy levels, a positive effect on memory and learning, and on osteoporosis. These activities need further scientific examination to prove their validity.