Purple Corn

Purple Corn 

Purple corn or purple maize, a variety of zea mays, is a corn originating from the Andes region of South America.

Uses
The kernels of purple corn are soaked in hot water by people of the Andes to yield a deep purple color for foods and beverages, a practice now recognized for its industrial uses as a colorant. Common in Bolivia, Ecuador and Peru, purple corn is used in chicha morada, a drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar, and in mazamorra, a type of pudding. One of the most popular purple corn food uses is the "Api", a smoothie served hot and sometimes called "Inca's dessert"

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