Peruvian Ingredients: Purple Corn

Unique taste and a intense dark purple tone. This variety of corn grows in the Andean region of South America, and it's been used in Peruvian cuisine for more than two thousand years. In fact, it was called "moro sara" in the Inca Empire. Today is still one of the most iconic ingredients in Perú. Purple corn is the main ingredient of the refreshing "Chicha Morada" and the traditional "Mazamorra".

Purple corn (Zea Mays) is rich in anthocyanins and therefore has some nutritional benefits that are worth mentioning. It' has antioxidant and anti inflammatory properties, and it also helps controlling hypertension.

7 Facts About Purple Corn:

1. "Chicha Morada" is the most traditional drink in the country, and it's made with Purple Corn, sugar, water, pineapple and cinnamon.

2. Some ancient cultures in South America - before the Incas - were already preparing drinks with Purple Corn.

3. It's also used as colorant by many industries.

4. It inspired the creation of Chicha Sour, a sweet twist of Pisco Sour.

5. The are more than six variants in Peru.

6. Some researches suggest it could help treat colon cancer.

7. Coca Cola Company attempted to create a chica flavored soda in Peru, with negative results.

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Recipe: Peruvian Caldo de Gallina (Chicken Soup)

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