Purple corn, a variety of maize, is an Andean crop from low valleys locally called 'maiz morado'.Purple corn can be found mostly in Peru, where it is cultivated in the coast, as well as in lands almost ten thousand feet high, called by the natives"Kculli". There are different varieties of purple corn, and all of them originated from an ancestral line. Is being cultivated and used as food and as a natural food coloring, beverages and dyes for millennia in the valley of the Andes.
Recipe for Chicha morada is a summer drink. Its origins date back to the Incan Empire and it’s still a popular drink among modern Peruvians. Fill a large pot with15oz bag of dried purple corn on the cob (maiz morado) or firmly twist and rub the corncobs with your hands to break off most of the kernels. Add the stripped corncobs, rind of 1/2 pineapple, cut in 1/2 apple, 1 cinnamon sticks, and 4 cloves to the pot, pour in 4 quarts of water, and bring to a boil. Cover, lower the heat to medium-low and simmer for 1 hour. The liquid will be very dark purple, like purple eggplant. Remove from heat and let it cool slightly. Using tongs, remove the corncobs, apple slices, and the pineapple rind and discard. Strain the remaining liquid through a fine mesh strainer into a heat-proof bowl or pitcher. Stir in the sugar and lime juice. Chill completely before serving.
Purple corncould represent a food supplementvaluable for its highantioxidantcontent as necessary to deal with any ailment caused byfree radicalsin our body, such as the effects of aging, cancerand damage to vital organs,Like all grains, is very helpful in controlling cholesterol and blood pressureif your intake is continued.Besides its use as food and dye, purple corn is thought to have many health benefits.Proven to fight obesity.