Maca vs Cerda

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Lepidium meyenii, known as maca or Peruvian ginseng, is an edible herbaceous biennial plant of the family Brassicaceae that is native to South America in the high Andes mountains of Peru. It was found exclusively at the Meseta de Bombón plateau close to Lake Junin in the late 1980s. It is grown for its fleshy hypocotyl that is fused with a taproot, which is typically dried, but may also be freshly cooked as a root vegetable.

If it is dried, it may be further processed into a flour for baking or as a dietary supplement. It also has uses in traditional medicine. As a cash crop, it is primarily exported as a powder that may be raw, or processed further by the supplement industry: gelatinized or made into an extract. Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.

Source: Wikipedia

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Cerda is a comune (municipality) of the Metropolitan City of Palermo in the Italian region Sicily, located about 45 kilometres (28 mi) southeast of Palermo.

Cerda borders the following municipalities: Aliminusa, Collesano, Sciara, Scillato, Sclafani Bagni, Termini Imerese and Montemaggiore Belsito.

Source: Wikipedia