Purple corn

Zea mays

grain

Ears with deep purple kernels of an Andean maize, culli; its kernels and cobs, boiled, make a purple drink. It provides anthocyanins, on top of maize's starch and fibre.

Origin

Peruvian Andes

Season (United States)

imported · all year round

Preparation

Kernels and cobs are simmered for an hour with pineapple, cinnamon and cloves for chicha morada, which is strained and drunk cold; the dried kernels are also ground into flour. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Arabinoxylans · Anthocyanins · Phenolic acids · Lutein and zeaxanthin · Insoluble fibersWhat slows things down Phytates

Did you know?

In Peru it makes chicha morada, a drink already widespread before the Inca Empire, now drunk far beyond the Andes.