Purple corn

Purple corn is an Andean cereal rich in anthocyanins, antioxidant pigments that give it its characteristic color. It is grown primarily in Peru and Bolivia. Traditional Preparations: Chicha morada: The ellipsir of the gods. A refreshing drink prepared by boiling corn with pineapple, cinnamon, cloves, and lemon. Mazamorra morada: A thick dessert made with purple corn, chopped fruit, sugar, and spices, thickened with chuño or starch. Healing Properties: The anthocyanins in purple corn offer multiple benefits: they protect the cardiovascular system, improve circulation, and have anti-inflammatory and antioxidant properties that combat cellular aging. They also help regulate cholesterol, strengthen blood vessels, and may help prevent degenerative diseases. In traditional Andean medicine, it is used to treat circulatory problems and as a general tonic.