PURPLE CORN

What is purple corn?

Purple corn is a variety of corn native to the Andes, with an intense color ranging from dark purple to almost black. This variety is characterized by its high content of anthocyanins, a type of antioxidant that gives it its distinctive color. In addition to being a staple food in some cultures, purple corn is used in the preparation of various traditional products and is also marketed as a superfood for its nutritional benefits.

Properties of purple corn

Purple corn is very nutritious and offers several health benefits, including:

• Antioxidant: Thanks to the anthocyanins, it has antioxidant properties that help fight premature aging and protect the body from damage caused by free radicals.
• Anti-inflammatory: Helps reduce inflammatory processes in the body.
• Rich in fiber: Contributes to better digestion and intestinal health.
• Low glycemic index: It is lower in sugars than other types of corn, making it a healthier option for those looking to control their glucose levels.
• Cardiovascular health benefits: It has been shown that the anthocyanins in purple corn can improve heart health, reducing the risk of cardiovascular diseases.
• Supply of vitamins and minerals: Contains B vitamins, such as niacin, and minerals such as iron, zinc, and magnesium.

Varieties of purple corn

There are different varieties of purple corn, which vary in size, color, and flavor:

Traditional Andean purple corn: Mainly used in Peru, Bolivia, Ecuador, and Colombia, this corn has smaller grains and a more intense color.
Large purple corn: Cultivated in some regions of Mexico and other Latin American countries, with larger grains and a slightly sweeter flavor.
Hybrid purple corn: Bred in laboratories and plantations to improve the production and adaptability of purple corn to different climates and soils.

Main producing countries

Purple corn is mainly cultivated in Latin America, especially in the Andean regions and other warm climates. Some of the main producing countries are:

Peru: One of the largest producers and consumers of purple corn, used in beverages like chicha morada and the dessert mazamorra morada.
Colombia: Also has a strong tradition of purple corn cultivation, especially in the Andean region.
Bolivia: Similar to Peru, purple corn is an essential part of Bolivian gastronomy.
Ecuador: Produces purple corn used in both beverages and desserts.
Mexico: Although purple corn is not as common as other varieties, it is cultivated in some regions of the country and used in various preparations, such as atole or tortillas.
Brazil: In the southern region of the country, a variety of purple corn is cultivated for use in local foods.

How to consume and prepare it

Purple corn can be consumed in various forms, both in its natural state and in derived products:

• In grains: It can be cooked similarly to traditional corn, in soups, stews, salads, or simply boiled.
• In beverages: One of the most traditional ways to consume purple corn is in chicha morada, a refreshing drink originating from Peru. To make it, purple corn is boiled with fruits (pineapple, apple), cinnamon, cloves, and sugar.
• In desserts: Purple corn is used in the preparation of sweets, such as mazamorra morada, a popular dessert in Peru and other Andean countries, made with purple corn, sugar, and spices.
• In flour: Purple corn flour is used in the making of bread, tortillas, and other baked goods.
• In salads: Cooked grains can be added to salads to give them a touch of color and flavor.
• In snacks and cookies: It is also used to prepare snack products, such as chips or cookies, thanks to its flavor and nutritional properties.