Purple corn has breen grown in Peru for thousands of years. It is one of the richest sources of important anthocyanins. Purple corn is the ingredient for famous peruvian desserts like mazamorra morada and chicha morada. This superfood has been used since pre-Inca times and has been represented in different ceramic objects from the Mochica culture dating back more than 2,500 years

Nutritional benefits
This ancestral Andean superfood contains special anthocyanins (cyanidin-3-b-glucose). These are a type of complex flavonoid that produces blue, purple or red colors. Anthocyaninins are anti-inflammatory and encourage connective tissue regeneration. As well as being powerful antioxidants that keep us looking young and protected from disease, they promote blood flow and reduce cholesterol.