Although it is quite brief, the history of purple corn takes us back to the time of the Inca Empire; that is, about 3000 or 2500 years BC, at high altitude in central Peru.
Later, it spread over the years to the Peruvian coast and subsequently reached the high-altitude areas of the Andean regions; where each individual gave it their own use.
What can we use it for
Besides its color, this type of corn is also quite prized for its properties and flavor. Usually used to make dye, so that dishes have a unique purple hue, which is important if you want children to eat foods they dislike, especially to accompany salads and toasts.
On the other hand, Zea mays can also be ground and used to prepare tortillas, or if you prefer beverages, blended to make a nutritious and delicious juice.
This is because consuming this corn helps prevent various diseases, such as cardiovascular diseases, cancer, and diabetes.
And surprisingly, after numerous studies on this corn, it has been shown to have the power to prevent deadly illnesses, as well as to strengthen the immune system thanks to its vitamins.
In conclusion, thanks to all this, Zea mays has become a functional food, fresh and widely used in Peru, adaptable for various uses, and consumable in many ways.
