Purple corn flour is made by drying and milling purple corn kernels. ‘Maiz morado’ has been cultivated for over 2500 years in South America; it thrives in the low valleys of the Andes. Kernels are used to make a popular Peruvian drink called ‘ChiCha Morada’ – purple corn with pineapple, cinnamon, clove, and sugar. Originally a refreshing accompaniment to food, the purple beverage was recently found to have immense nutritional benefits.
High Antioxidant Capacity – one of nature’s richest sources, greater than blueberries. Unique Properties – 6 different anthocyanin antioxidants including cianidin-3-b-glucosa. Rainbow diet food – one of the few purple plants on the planet, although in the US it’s often referred to as ‘blue corn.’ Add a great twist to traditional recipes – use as a substitute for wheat or flour. Make antioxidant bread, tortillas, crackers, cakes or biscuits. Use 1/3 purple corn flour to 2/3 other flour.