Purple Corn
Purple corn is a superfood from Peru that has been consumed since ancient times. This product has a series of nutritional properties that benefit health. But it is also the essential input of the emblematic and traditional mazamorra morada and chicha morada, the most preferred dessert and soft drink in the country’s homes.
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Purple corn (Zea mays) is one of the varieties of corn grown in Peru, mainly in the Ancash, Apurímac, Arequipa, Ayacucho, Cajamarca, Huánuco, Huancavelica, Ica, Junín, La Libertad, Lima and Moquegua regions. The purple corn harvest occurs mainly between the months of November and April.
Benefits
Purple corn has anthocyanins that are antioxidants; that is, chemical substances that neutralize free radicals or molecules that act on healthy cells and cause chain reactions that end up damaging tissues and organs. This affects cell aging and the development of various types of cancer.
How to use
You can consume purple corn as a powder in desserts such as puddings, cupcakes, crepes, and others. Other uses of purple corn is as a capsule.