Profile: Purple corn is a type of extra-large kernel corn cultivated in South America's Andes area. The deep purple kernels are chewier, starchier, and less sweet than regular corn kernels.
- Cooked texture is chewy and soft.
- Kernels are 1/2 inch wide and 1/2 inch long.
- Anthocyanins, which combat sickness, are abundant.
- Gluten-free by nature
Classic Peruvian punch composed with fruits, spices, and dried purple corn. It's served as-is or spiked with pisco.
Corn, often known as maize, is the sole grain that originated in the Americas. Purple corn is an extra-large kernel maize produced in coastal and hilly portions of the Andes region of South America, in Peru, Bolivia, and Ecuador. It has rich purple kernels.
In the Peruvian Andes, corn kernels are used to color chicha morada and mazamorra, a popular street snack. Purple cornmeal and purple masa are made from the kernels.
Purple Corn is a superfood because it contains phenolics and anthocyanins, plant compounds found in purple, red, and blue-pigmented plants. Anthocyanin-rich plants are very antioxidant. A natural purple superfood, purple corn has more antioxidants than blueberries.
|Shelf Life:||3 Years.|
|Basic Prep:||Pour 5 minutes in hot (not boiling) water before adding to baked products or salads to rehydrate. Then add it to your soup or stew.|
|Ways To Use:||* Make chicha morada (peruvian drink) with pineapple pieces and cinnamon.
* Purple Corn adds a vibrant color to soups and stews.
* Use the purple-hued water left over from boiling Purple Corn to color and taste rice.
* Make a colorful cornbread using the kernels.
|Country of Origin:||Mexico|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|