Purple corn extract, 4:1 concentrate
Water soluble extract, naturally rich in antioxidants.This extract is especially for Mazamorra Morada, while our 7:1 Purple Corn Powder is more prepared for Chicha Morada.
You will need four times less of this concentrate than with purple corn flour. It obtains its extraordinary color by the high proportion of anthocyanins, these flavonoids are antioxidants. Purple corn grows mainly in the Andes, as it needs special climatic conditions to develop the characteristic purple color.
Purple corn cob, also called maiz morado, pup corn, kculli (Quechua), is juiced and the liquid is dehydrated to produce this 4: 1 extract powder. This is done slowly to ensure that all active ingredients remain intact. The powder is pinkish violet, fruity and healthy, it not only tastes good, but also helps you lose weight.
Purple maize grows in the lower valleys of the Andes and is there called maiz morado. It is a typical plant in Peru that can thrive in coastal areas as well as at altitudes up to 3,000 m. It contains high levels of effective antioxidants and has been highly revered since the Mayan culture. Today we know about the high concentration of phytonutrients and phenolic compounds that make this exceptional plant a true health booster.
Purple corn is the basis of "Mazamora morada", a ubiquitous dessert especially in the capital Lima that has "Chicha Morada" as its basic ingredient. So first you need Chicha Morada:
Preparation Chicha Morada
Since Maiz Morado has a strong dark purple coloration of the whole corn cob (the color comes from the high proportion of anthocyanins), the corn cobs are cooked for hours together with dried, cut pineapple, cinnamon and cloves a delicious dark drink.
With our 7: 1 powder this process is already done and you just need to blend it with water (or milk, yogurt, buttermilk) and either add dried, cut pineapple or mix with deep frozen pineapple juice pads. Finish with erythritol or sugar and lemon juice (or even better with lime juice) to taste and serve cold. Frequently, the Chicha Morada is served with diced apples. Especially delicious if flavored with Andaliman.
Served cold, the chicha morada is known and appreciated as a highly effective refreshment.
Mazamorra Morada Recipe
Begin with the same process as with chicha morada only this time you use the 4:1 extract and add (sweet) potato starch to the purple corn water, and sugar to make a wonderful dessert by cooking it with the starch until it becomes creamy.
Add pineapple (or chopped peaches or apples)
Most Peruvians like to eat it warm, especially during cold winter evenings, or cold from the fridge in summer.
Here are the ingredients to serve 6 people
300 g maíz morado (purple corn) powder 4:1
10 g organic cloves powder
10 g organic cinnamon powder
2 pineapple juice pads
1 apple, peeled and cored
1 quince, peeled, cored and chopped
9 cups water
(½ cup prunes)
(½ cup dried apricots)
½ cup sweet potato starch (or potato starch)
1 ½ cups sugar (or Erythritol or Yacon syrup)
Put the 4:1 purple corn powder in a sauce pan, slowly add water, continually stirring, add cinnamon powder, pineapple pad content, the apple and quince pieces. Bring to a boil over high heat, and cook for 1 minute.
Then add the other ingredients except lime juice and cinnamon, bring to a boil again, turn the heat to medium and cook for 20 minutes to soften the fruits.
In a bowl, dissolve the potato starch in a little purple corn liquid or water, and add to the saucepan, stirring constantly.
Cook for 5 more minutes.
Turn off the heat, and add the lime juice.
Serve sprinkled with ground cinnamon
Nutrition Information for 100 gr
Fat: 1 g Saturated fat: 1 g Unsaturated fat: 0 Trans fat: 0
Carbohydrates: 12 g
Fiber: 4 g
Protein: 1 g
Cholesterol: 0 mg
Long before the Inca period, the ancient peoples of Peru used purple maize, as evidenced by grave finds and clay objects. The present form of preparation was created from a culinary mixture from Spanish and African influences from the era of slavery.
The non-alcoholic beverage and desserts are available everywhere in Peru, especially in Lima, especially for children and is a real competitor to soft drinks from multinational corporations.
Attributed properties of Maiz Morado
A hypotensive effect is commonly attributed to the chicha morada, although it has not yet been clearly demonstrated in clinical trials.
Scientifically researched is the high level of antioxidants. At Nagoya University in Japan, rats have been shown to have beneficial effects on the inhibition and development of rectal cancer, as well as antioxidant protection of the liver. Ohio State University also experimented with human cancer cell cultures with the addition of various anthocyanins, with the purple corn anthocyanins proving to be the strongest of the investigated compounds, not only in inhibiting the growth of cancer cells but even destroying them.
• natural antioxidants
• ideal for smoothies
• pure vegetable, vegetarian, vegan
Gluten, gelatin, animal substances, yeast
Applications other than Chicha or Mazamorra morada
Stir 1 tablespoon of Maiz Morado powder into liquid daily or sprinkle over food. Add the tender sweet-tasting Maiz Morado powder to yoghurt, cereals, juices or smoothies. 1 tablespoon a day is sufficient to develop the performance-enhancing effect and to facilitate weight-loss. To increase the general well-being, you can also increase the dose.
Recent findings from previous studies
Zea mays L. "Kculli" could control high blood pressure.
Purple corn is a variant of Zea mays L. and is native to Peru and has been used as food there for millennia.
The Kculli line is quite old and has found ancient objects in the shape of this corncob especially in archaeological sites that are found at least from 2,500 years ago, in parts of the central coast of Peru, as well as in the pottery of the Mochica culture. This form or variety of corn was from the Andean dwellers.