Description
- 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,
- The pigment giving purple corn its vivid color derives from an exceptional content of a class of polyphenols called anthocyanins. Cyanidin 3-O-glucoside, also called chrysanthemin, is the major anthocyanin in purple corn kernels, comprising about 73% of all anthocyanins present.
- Used for preparing Chicha Morada . Chicha morada is a beverage originated in the Andean regions of Per. The base ingredient of the drink is corn culli or ckolli, which is a Peruvian variety of corn known commonly as purple corn
Chicha morada is a beverage originated in the Andean regions of Per. The base ingredient of the drink is corn culli or ckolli, which is a Peruvian variety of corn known commonly as purple corn