RARE Heirloom Organic Incan Cuzco Maiz Seeds (10)
(Also known as Peruvian Giant/Choclo/Cuzco Maiz/ Blanco Maiz/ Giant White Corn)
Giant Peruvian corn is a heirloom dent corn seed that is indigenous and unique to the Sacred Valley. Generally grown in a large-kernel variety of field corn from the Andes,Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia it has evolved to become one the largest corn kernel in the world.
Stalks grow extremely tall, 12 to 18 feet high or even higher to give you an idea the average height of corn stalks is 8 ft so they remain to captivate! ...Stalks grow extremely tall...Strong root system for better resistance to wind or drought !
High ear placement ! Strong root system for better resistance to wind or drought ! There are many uses for Giant corns like: Hominy, masaharina (what tamales or chips are made out of), Posole, Corn Bread, Corn Muffins, Hush Puppies, Corn Fritters, Grits, and Corn Soup just to name a few !
Gorgeous and rare ! *Young fresh ears may be boiled and eaten like a sweet corn.-A truly versatile food that powered the Incan Empire for centuries.* corn is made into the traditional fermented drink chica, served with ceviche or choclo y queso-Color is white ! Ears are the long ! , 10 to 14 inches long ! Kernels are large and deep ! Stalks grow extremely tall, 12 to 18 feet high ! With very heavy, leafy foliage ! Leaves are very broad and extremely long ! !
Germination rate about 90% and better depending on soil conditions, This heirloom corn was a staple among the Incas and is still a favorite south of the border. Some kernels are as big as a quarter! -There are many uses for Giant corns like: Hominy, masaharina (what tamales or chips are made out of), Posole, Corn Bread, Corn Muffins, Hush Puppies, Corn Fritters, Grits, and Corn Soup just to name a few
This is the famous Giant Maize of Peru. It is grown in the Urubamba Sacred Valley of the Incas in Cuzco. When harvested fresh as corn on the cob, it is called "choclo", and is sweet, tender, chewy, and delicious, especially when roasted over hot coals, parched, or steamed in the husk. If allowed to dry on the stalk, it is then husked and shelled and used to make flour, masa, hominy, posole, menudo, added to stews, or can be toasted and salted into a snack or trail food. It is also brewed into a fermented drink called "chicha", which is a traditional indigenous type of maize-beer.
This Giant White Maize not only produces huge kernels, but can grow 25-30 feet tall! The actual ears can grow up to 24 inches long! Some of our customers have been in their local newspapers and even won county-fair ribbons for their Giant Corn! We have been selling our Giant White Maize for many years!
Growing instructions included.
Growing Info: Work plenty of organic matter into the soil prior to planting the seed. This maize gets pretty big, so be sure and give them plenty of space to grow. I recommend at least 3 feet X 3 feet spacing between plants, or more, for maximum growth and development. Plant seed when all danger of frost is past. Giant Maize needs a long growing season and thrives in warm weather. These plants grow incredibly tall, they send out several sets of aerial roots along the base of the corn stalk. These are used to help anchor the tall plant. We recommend that as these roots develop that you mound up soil or compost so that the roots can grow out and help the plant grow even taller. This is an amazing variety of corn!
Giant one inch kernels sit upon huge two foot long ears anchored upon towering 25-foot stalks. The king of all corns, larger even than Hickory King. This heirloom corn was a staple among the Incas and is still a favorite south of the border. Some kernels are as big as a quarter! About 25 seeds per ounce.
Giant white corn is perfect for posole, hominy and masa harina. This corn can also be baked or slaked, broiled or boiled, fried or dried, or used in soup du jour, or tossed with rice and spices. Young fresh ears may be boiled and eaten like a sweet corn. A truly versatile food that powered the Inca Empire for centuries.
THE ORIGINAL HEIRLOOM corn of the Americas and the Incas, being dried and later ground into the staple food for one of the greatest American Empires in history. This traditional plant somehow manages to grow huge two-foot long ears, with giant seeds to the size of Washington Quarters, on towering 25-foot stalks, all over the Andes with a short growing season. This is a fast remarkably fast grower.
This original Incan corn is used along the entire Andes range, but many believe it originated around Cusco, Peru, the Capital of the Incan Empire before becoming occupied by the invading Spaniards. Contrary to what many in America believe, the Incan people are still alive and much of their culture still remains, including this corn.
In traditional Mexican cooking, giant white corn is finely ground to make masa. Fresh masa that has been dried and powdered is called masa seca or masa harina. To make hominy, field corn is dried, then later treated by soaking and cooking the dried seeds in a dilute solution of slaked lime (calcium hydroxide).
The original cultivation of “giant white maize” (or paraqay sara in the local dialect) in the sacred Urubamba Valley of Peru can be traced to a time before Columbus, or pre-1492. References to the crop have been found in the cosmological calendar, in religious tales, and upon artifacts of pre-Columbian civilizations such as the Inca Empire. Historical evidence of crop growing (particularly maize farming) is still seen on the hillsides of the Urubamba Valley, which still has deep terraces that were dug by the Incas.
The word pozole (pronounced po-so-LAY if in Mexico, po-SOLE if in Central America, hence the interchangeable use of the word “posole”) comes from Nahuatl and means “foam.” The hominy expands while it cooks and opens in such a way that it appears to bloom—and in so doing it forms some foam on the surface of the cooking liquid. That’s how you know when it’s ready to eat.