Maiz morado isa purple corn variety that originated in the mountains of Peru over 3,000 years ago, and is still harvested there, having been untouched by industrial farming or genetic modification. This colorful corn is chock full of naturally-occurring pigments, called anthocyanins, powerful antioxidants shown in numerous studies to deliver a wide range of benefits.
Topara Organica, a leader in organic cultivation in Peru, harvests our yearly crop of purple corn. Some of this corn will be sold locally to produce chicha morada, a favorite Peruvian drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar. But most will be dried and milled for Zócalo Purple Corn Flour. If you’ve never thought of combining purple corn, cinnamon and chocolate, then you’re missing out! This recipe is so easy, and goes well with your morning cup of coffee.