Viagra Natural
Legal Affairs, November, 2005 by Brendan I. Koerner
THE FLAVOR OF MACA, A RADISH-LIKE TUBER OF THE ANDEAN HIGHLANDS, is often described as similar to that of butterscotch. My first taste of maca came at a cafe in Lima, Peru, where the barista microwaved me a cup of gritty porridge that tasted like sweetened sandpaper. I gave the plant a second chance in Cuzco, the capital of the Andes.
There, I bought a cup of maca-infused dulce de leche from a street vendor stationed near the ruins of an Incan solar temple. Camped beneath a giant mural depicting a human sacrifice, I took a tentative bite of the off-white concoction. I've rarely encountered a taste so odious—like a combination of spoiled buttermilk and chalkboard dust. Almost no one, however, eats maca because they enjoy the taste. Also known as Peruvian ginseng, the plant...
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