naturally gluten free
Purple corn, once a staple of the Incan empire, is botanically the same species as regular table corn but has a deep purple color, and has long been used by people of the Peruvian Andes to color beverages and food.
Most commonly, maiz morado is used to make both alcoholic and nonalcoholic versions of a popular beverage called Chicha Morada.
The dark purple color is due to natural pigments known as anthocyanins, which are rich in antioxidants. Purple corn has a higher antioxidant capacity than blueberries, which is leading many to put purple corn in the category of super foods. The antioxidants found in purple corn have anti-inflammatory abilities and encourage connective tissue regeneration. Studies also indicate that they reduce the risk of cardiovascular disease, inhibit abnormal cell growth, promote collagen formation, and improve circulation.
Purple corn flour can be used wherever you would use regular corn flour, corn meal, or as a substitute for other flour to give your favorite corn based dishes an extra antioxidant burst. It can be used in raw chocolates, breads, tortillas, pancakes, muffins, and cakes. It will add an amazing color to your traditional recipes while boosting the nutritional value. Popular Peruvian recipes include mazamorra morada and chicha sherbert.
Product of Peru