What Are Maca and Ginseng?

What maca is

Maca, botanically Lepidium meyenii, belongs to the cabbage family (Brassicaceae); it shares that family with radish, mustard and cabbage. It is cultivated on the plateaus of the Peruvian Andes between roughly 3,800 and 4,500 metres, where night frost and intense sunlight occur together. The part that is eaten is the swollen underground organ; in botany this is called the hypocotyl, and it develops where the root meets the stem.

In the traditional method the harvested organs are dried outdoors in the sun and then milled into flour. In Peruvian cooking that flour is stirred into soups, porridges and hot drinks. Maca is described as yellow, red or black according to the colour of its skin; these are colour variants of one and the same species, not separate species.

Altitude also shapes how the plant is farmed. Seven to nine months usually pass between sowing and harvest, and the soil is then left to rest for a long period. Once dried, the organ keeps for years as long as it stays dry; in traditional farming that keeping quality is what allowed the crop to travel from the high plateaus to market.

The name Peruvian ginseng is sometimes used for maca. It is only a commercial comparison: maca and ginseng are not botanically related, they belong to different families, and their compositions are not alike.

What ginseng is

Ginseng usually refers to Panax ginseng, that is Korean or Asian ginseng. It is a slow growing perennial of the Araliaceae family, and its root generally reaches harvestable maturity in four to six years. The root is often recognised by its forked shape, which recalls a human figure and has reinforced the plant's place in East Asian culture. The genus name Panax derives from the Greek words for "all" and "remedy"; the name is a historical choice that reflects the plant's standing in traditional writing.

Naming confusion is common here as well. Panax quinquefolius is American ginseng and is a separate species. Eleutherococcus senticosus, sold as Siberian ginseng, does not even belong to the genus Panax and is not a true ginseng. This is why looking for the Latin name on a label matters.

Processing after harvest determines the product name directly. Root that is washed and dried straight away is called white ginseng; root that is steamed before drying is called red ginseng. The heat of steaming changes some of the compounds in the root chemically, so the two products differ in compound profile even though they come from the same plant.

Ginseng farming is a long undertaking too. The seed needs a cold resting period to germinate, the seedling requires partial shade, and the same field cannot be replanted in consecutive cycles. These conditions explain both the cost of the crop and the practice of grading root by age; in trade the age of the root is often stated separately.

Marker compounds

The most discussed group in maca is the macamides. These are benzylamide derivatives of fatty acids and are among the compounds so far described only in this plant, which is why they are used as markers in standardisation work. Alongside them the plant carries unsaturated fatty acids called macaenes, the glucosinolates characteristic of the cabbage family (notably glucotropaeolin), plant sterols, alkaloids and starch.

The marker compounds of ginseng are the ginsenosides. Ginsenosides are triterpene saponins with a dammarane skeleton, named with letter and number combinations such as Rb1, Rb2, Rc, Rd, Re and Rg1. The root also contains polysaccharides, polyacetylenes, peptides and volatile compounds. Standardised extracts usually state total ginsenoside percentage on the label; that figure is the most concrete way to compare different products.

Topics studied in research

Both plants are covered extensively in the scientific literature. Studies on maca mostly group under general well-being, perceived daily energy, mood and physical endurance. Ginseng studies examine subjects such as perceived fatigue, mental performance, adaptation to stress and immune markers.

Three points are worth keeping in mind when reading this literature. First, the preparations used differ widely: dried powder, gelatinised powder and standardised extract do not carry the same compounds in the same amounts. Second, dose ranges and durations of use vary from study to study. Third, participant numbers are limited in most studies. For these reasons the findings have not yet been gathered into a single picture, and research is continuing.

The word adaptogen, frequently seen on labels and in promotional texts, also belongs under this heading. The term is a historical classification that appeared in botanical research writing in the middle of the twentieth century; it has no defined category in current regulation. Its presence on a label does not mean that any separate approval has been granted for that product.

Use in food and supplements

In its place of origin maca is a food: the milled organ has been part of daily eating for centuries. On international markets it is found mainly as dried powder, gelatinised powder, capsules and standardised extract. Gelatinised maca is powder whose starch has been broken down with heat and pressure; the name refers to the texture produced by that process, and the product contains no gelatin and no ingredient of animal origin.

Ginseng is traditionally sliced and infused, or simmered in soup. Commercial products commonly take the form of dried root, powder, capsules and liquid extract. In Türkiye both plants are largely offered in the food supplement category, with the ingredient name and amount declared on the label; the form and quantity in a given product can be read there. Maca and ginseng are widely used around the world to support general health and everyday vitality, and research in this area is continuing.

Points to keep in mind

Thyroid. Maca belongs to the cabbage family and carries the glucosinolates found in that family. People with thyroid disease, or whose iodine intake is limited, are best advised to decide on use together with their physician.

Drug interactions. Interactions have been reported for ginseng with blood thinners, blood glucose lowering medicines and substances that stimulate the central nervous system. Anyone taking regular medication should consult their physician or pharmacist before starting any supplement. If surgery is planned, all supplements in use should be reported to the surgical team.

Reported undesirable effects. Difficulty falling asleep, headache and stomach discomfort have been reported for ginseng, and digestive complaints occasionally for maca.

Special situations. Use during pregnancy and breastfeeding, in children and in people with a long standing illness requires assessment by a physician. Anyone with a diagnosed health condition should consult their physician before use; you may ask your pharmacist about products.

This page is prepared for general information; please consult your physician for diagnosis and treatment, and your pharmacist for questions about medicines.

Frequently asked questions

Are maca and ginseng the same plant?

No. Maca is Lepidium meyenii of the cabbage family, while ginseng is Panax ginseng of the Araliaceae family. There is no botanical relationship between them. Maca is sometimes called Peruvian ginseng, but that is a commercial comparison and does not mean the two plants are the same.

What is the difference between red and white ginseng?

The difference lies in processing after harvest, not in the plant. Root that is washed and dried straight away is called white ginseng; root that is steamed before drying is called red ginseng. Because the heat of steaming alters some compounds in the root, the two products differ in compound profile.

What does the ginsenoside percentage on a label mean?

Ginsenosides are the marker compounds of ginseng. In a standardised extract the percentage stated on the label shows the total ginsenoside content of that product and is the most concrete measure for comparing products. Dried root and powder products often carry no such standardisation.

What is gelatinised maca, and does it contain gelatin?

Gelatinised maca is maca powder whose starch has been broken down with heat and pressure. The name comes from the texture produced during that process; the product contains no gelatin and no ingredient of animal origin.

Is Siberian ginseng a true ginseng?

No. Eleutherococcus senticosus, sold under the name Siberian ginseng, does not belong to the genus Panax and is not a true ginseng. Looking for the Latin name on the label prevents this kind of confusion.

Should a physician be consulted before using maca or ginseng?

People on regular medication, those with a long standing illness, pregnant or breastfeeding women and children should have the decision assessed by a physician. If surgery is planned, the supplements in use should be reported to the surgical team.

Aymed İlaç Sanayi manufactures licensed human medicinal products in urology and nephrology. This page does not offer diagnosis or treatment advice; it is intended as general health information.