Purple Corn El Plebeyo 500g

During pre-Hispanic times, purple corn was cultivated in Peru and was known as "moro sara" or "kulli sara." Ancient Peruvians valued its nutritional properties and used it in their diet and rituals. Today, Peru is the country where the cultivation of purple corn is most widespread and where it is extensively used in gastronomy.

In addition to Peru, purple corn is also grown in other regions of America. For example, peasants in Yucatan, Mexico cultivate this variety, as do indigenous tribes such as the Hobi and Navajos in the United States. Each region may have its own varieties and local names for purple corn.

Some of the most well-known varieties of purple corn include Morado Canteño, Morado Mejorado, Morado Caraz (used for highland planting), Arequipeño (a traditional variety), Cuzco Morado, and Negro de Junín. These varieties can grow at altitudes ranging from 1,200 to 4,000 meters above sea level.

Purple corn has gained popularity due to its nutritional properties and its potential use in gastronomy. Its kernels contain anthocyanins, natural pigments responsible for the purple color, which have antioxidant and anti-inflammatory properties. Additionally, purple corn is used in the preparation of beverages, desserts, and traditional dishes in different countries in America.