Purple Corn is one of the deepest purple tints seen in the plant kingdom due to the concentration of Anthocyanin. Anthocyanins are antioxidant-rich natural color pigments that give corn a deep purple hue.The kernels are ground into a powder after being broken up into smaller pieces. It is used as a natural colouring agent for cakes, smoothies, shakes and ice creams. It can also be added to other flours for raw desserts, pancakes, baked goods, breads and more.

Purple corn is native to the Andes highlands in Peru and has been used by the local native population for a wide variety of purposes for thousands of years. Its origins can be traced back to the Inca civilization.  It is used as a base for drinks, sorbets, puddings and popsicles or used to make bread and tortillas. One of the most popular uses for purple corn is in “chicha morada” – made by boiling the kernels with fruits and spices - a drink thought to date back to before the creation of the Incan empire. Because of its high antioxidant content, vitamins, and minerals, this sweet beverage is now recognized as a nutrient bomb.

How to use Purple corn powder:

Can be added to smoothies, juice or in hot water as a tea. It can also be added to other flours for raw desserts, pancakes, baked goods, breads and more.

Ingredients:

Corn (Zea mays L.) whole, organic production.
Store in a cool, dry place, out of direct sunlight. 

Nutritional value per 100 g:

Energy value - 1674,72kJ/400kcal
Fat- 4 g,
of which saturated - 0 g
Carbohydrates- 86 g,
of which sugars- 0 g
Protein- 12 g
Salt- 0,28 g

125 g