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Purple corn is a crop from the low Andean valleys region, locally called "maiz morado". It is a common plant in Peru, growing in coastal areas, and also in areas with high altitude (up to 10,000 feet). For thousands of years, the people of the Andes have soaked Purple Corn to make a refreshing drink called chicha. It is a plant which is greatly revered in Mayan culture - a very ancient plant, said to be the plant of remembrance, and still to this day used in ritual and ceremony as a way of communicating with the gods. There is an ancient Hopi prophecy that says that when purple corn comes to the West, that is a sign that the great awakening has begun.
Note: this is NOT purple corn flour which is just the corn kernels dried and powdered, this is an extract, a 7:1 concentration, and is much more potent.
Purple Corn Extract
|Nutritional Information||per 100g|
|Energy||375 Kcal 1570 kj|
|of which saturates||-|
|- of which sugars||5.6 g|
Purple corn makes a wonderful natural food colouring and has a pleasant, blackcurrant flavour.
You need to use only a very little purple corn extract, just an eighth of a teaspoon per person is enough to begin with. Add to smoothies, puddings and milk to make beautiful purple drinks and desserts. You will not notice any effect from using plain purple corn powder - it has to be the extract.
There are lots of recipes using purple corn extract in Kate's Raw Magic book.
Once opened, store in a sealed container: once purple corn extract gets damp, it clumps up and becomes difficult to use.