Purple Corn Flour Organic, from

Purple corn or purple maize is another name for “Blue corn”, a variety of flint maize originating from Meso-America. Traditionally in the Andes, the kernels of purple corn are soaked in hot water to yield a deep purple colour 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, in “mazamorra”, a type of pudding and "Api", a smoothie served hot and sometimes called "Inca's dessert". The purple pigments are anthocyanins. The outer layer of the kernel contains a ten times higher content of anthocyanins than the rest of the kernel.