Sucre vs Maca

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Sucre (Spanish: [ˈsukɾe]) is the constitutional capital of Bolivia, the capital of the Chuquisaca Department and the 6th most populated city in Bolivia. Located in the south-central part of the country, Sucre lies at an elevation of 2,810 meters (9,214 feet). This relatively high altitude gives the city a subtropical highland climate with cool temperates year-round.

Its pre-Columbian name was Chuquisaca; during the Spanish Empire it was called La Plata. Before the arrival of the Spanish, the city of Chuquisaca had its own autonomy with respect to the Inca Empire (the Charcas were the only people that did not pay the ransom for the Inca captive).

Source: Wikipedia

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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