PERUVIAN PURPLE CORN SEEDS – MAÍZ MORADO
DESCRIPTION
Peruvian Purple Corn, traditionally known as Maíz Morado, is a spectacular deeply pigmented maize associated with the Andean region of South America. The kernels mature to an extraordinary dark purple, burgundy and almost black colour.
Its remarkable colour comes largely from naturally occurring plant pigments called anthocyanins, the same family of compounds responsible for many of the red, blue and purple colours found in berries and other plants.
Purple corn is particularly famous for making Chicha Morada, a traditional Peruvian purple corn drink. The dried corn is simmered with fruit and aromatic spices to produce a beautifully fragrant, jewel-coloured beverage.
Botanical Name: Zea mays
Type: Coloured maize / culinary corn
Uses: Chicha Morada, traditional beverages, cooking, natural food colouring and ornamental dried cobs.
GROWING INSTRUCTIONS
Sowing: Sow directly outdoors once the danger of frost has passed and the soil has warmed. Plant seeds approximately 2–3 cm deep.
Position: Full sun.
Spacing: Space plants approximately 20–30 cm apart, with 60–90 cm between rows.
For better pollination, plant corn in blocks of several short rows rather than one long single row. Corn is primarily wind-pollinated.
Soil: Grow in fertile, well-drained soil enriched with compost or well-rotted organic matter.
Watering: Keep the soil consistently moist, particularly during germination, flowering and cob development. Avoid allowing plants to dry out during these important growth stages.
Feeding: Corn is a hungry crop and benefits from nutrient-rich soil. Additional organic feeding can be provided during vigorous growth if required.
Harvest: Allow the cobs to mature fully and develop their characteristic deep purple colour. Cobs intended for Chicha Morada or storage can be left to mature and dry thoroughly before harvesting and storing in a cool, dry place.
Seed Saving: Corn readily cross-pollinates with other maize varieties. If you intend to save seed true to type, isolate Purple Corn from other flowering corn varieties or use controlled pollination.
CHICHA MORADA – TRADITIONAL PERUVIAN PURPLE CORN DRINK
Chicha Morada is a famous non-alcoholic Peruvian beverage traditionally made by simmering purple corn with fruit and aromatic spices. It produces an intensely coloured, refreshing ruby-purple drink that is delicious served chilled over ice.
CHICHA MORADA RECIPE
Ingredients:
2–3 dried Purple Corn cobs
Approximately 2 litres water
Peel from ½–1 pineapple
1 cinnamon stick
3–4 whole cloves
Juice of 1–2 limes or lemons
Sugar or preferred sweetener to taste
Method:
Break the dried Purple Corn cobs into pieces and place them in a large pot.
Add the water, pineapple peel, cinnamon and cloves.
Bring to the boil, then reduce the heat and gently simmer for approximately 45–60 minutes, allowing the colour and flavour of the corn and spices to infuse into the water.
Strain the liquid and allow it to cool.
Add freshly squeezed lime or lemon juice and sweeten to taste.
Refrigerate until thoroughly chilled.
Serve cold over ice. Fresh pieces of pineapple or apple can also be added before serving.
PURPLE CORN & ANTHOCYANINS
The extraordinary purple-black colour of Peruvian Purple Corn comes largely from naturally occurring anthocyanins.
Anthocyanins are antioxidant plant pigments found naturally in purple, blue and red fruits and vegetables. Scientific research confirms that purple corn is a rich source of anthocyanins and other phenolic compounds.
Research into anthocyanins has investigated their antioxidant and anti-inflammatory properties and their potential role in supporting cardiovascular and metabolic health as part of a balanced diet.
Purple-corn-specific research is still developing, and many studies have been conducted in laboratory or animal models. Purple Corn and Chicha Morada should therefore be enjoyed as foods and beverages rather than promoted as treatments or cures for disease.
PLANT TODAY. GROW SOMETHING EXTRAORDINARY.™
Sources: PubMed – Purple corn anthocyanins and phenolic compounds: PMID 33371534 PubMed – Anthocyanin identification in purple corn: PMID 17880157 PubMed – Systematic review and meta-analysis of dietary anthocyanins: PMID 42547104
Confidence: 9/10.
