RARE Heirloom Organic Peruvian Purple Corn Seeds (Maiz Morado or Incan Ceremonial Maiz) www.hardyorganics.com
RARE Heirloom Organic Peruvian Purple Corn Seeds (Maiz Morado or Incan Ceremonial Maiz) www.hardyorganics.com
RARE Heirloom Organic Peruvian Purple Corn Seeds (Maiz Morado or Incan Ceremonial Maiz) www.hardyorganics.com
RARE Heirloom Organic Peruvian Purple Corn Seeds (Maiz Morado or Incan Ceremonial Maiz) www.hardyorganics.com
RARE Heirloom Organic Peruvian Purple Corn Seeds (Maiz Morado or Incan Ceremonial Maiz) www.hardyorganics.com
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  • Load image into Gallery viewer, RARE Heirloom Organic Peruvian Purple Corn Seeds (Maiz Morado or Incan Ceremonial Maiz) www.hardyorganics.com
  • Load image into Gallery viewer, RARE Heirloom Organic Peruvian Purple Corn Seeds (Maiz Morado or Incan Ceremonial Maiz) www.hardyorganics.com
  • Load image into Gallery viewer, RARE Heirloom Organic Peruvian Purple Corn Seeds (Maiz Morado or Incan Ceremonial Maiz) www.hardyorganics.com

RARE Heirloom Organic Peruvian Purple Corn Seeds (Maiz Morado or Incan Ceremonial Maiz) www.hardyorganics.com

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RARE Heirloom Organic Peruvian Purple Corn Seeds (10) (Maiz Morado) Seeds

Peruvian Purple Flint Corn ‘Maiz Morado’- Tall growing variety is the main ingredient in Peru's popular drink "Chicha Morada." Stalks reach up to 13' (4m) and produce medium-sized ears of superb dark purple color. Known as the “Three Sisters”, beans, squash, & maize, were the foundations of traditional Native American culture and agriculture. CONDITION: Items are fresh, properly stored and free from disease. Germination, rooting and plant care are subject to many factors beyond our control (your climate: light, moisture, soil, humidity, skill of the grower, etc.).AKA Kulli corn. A tall growing variety of heirloom Inca corn cultivated for thousands of years in the Americas. The stalks can grow up to 13 feet tall in a short time. Produces medium-sized ears with superb dark purple color (at high altitudes). Even the cobs are deep purple! Can be eaten young like sweet corn or dried on the cob. Makes a purple dye as well.

Common in Peru and throughout the former Inca empire, purple corn is used in Chicha Morada, a traditional drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar. Peruvian Purple is also used to make mazamorra, a type of pudding. One of the most popular purple corn food uses is in "Api," a smoothie served hot and sometimes referred to as the "Inca's dessert." It is also ground and made into bread and tortillas.

This variety seems to have additional medicinal value over other maize varieties. Peruvian purple maiz is a powerful natural antioxidant. The corn is unique among Peruvian grains because it is rich in anthocyanin, a powerful natural antioxidant that can prevent or slow the oxidation of molecules, which helps tissue regenerate and skin stay youthful, and wards off degenerative eye conditions and cardiovascular diseases by eliminating cholesterol and improving circulation. Anthocyanins help prevent cataracts, glaucoma and conjunctivitis. These compounds also have hemostatic properties because they help staunch blood flow and stop nosebleeds.

Because of its medicinal qualities, purple corn is considered a natural aide against various ailments. Its macro-nutrients – 11% protein, 3% oil and 80% starch – produce energy the body needs. This Andean corn also contains phosphorus, iron, vitamin A, riboflavin, niacin, and vitamin C. These micro-nutrients help keep the body healthy and help keep obesity, diabetes and arthritis at bay. Eating purple corn stimulates collagen growth, regulates blood pressure, cleanses the body of toxins, reduces inflammation and lowers the risk of cancer, according to some experts. A superior super-food.

Seeds are from Peru. Best if grown above 8,000 feet to retain the intense purple coloring.

The darkest colored corn known, it has a most delicious bursting with flavor and is believed to have one of the highest amounts of anthocyanins of any corn! The ancient Maiz Morado, also known as Kulli, originated in the Andes highlands of Peru. This is a special selection that has been bred for the past 20+ years in New Mexico to adapt to our North American latitudes and will grow and produce ears easily in most American gardens. This ancient corn is excellent as a flour corn or, picked young, as a flavorful sweet corn. It is also used in South America to brew a very special and highly revered drink known as chicha morado. This drink had important ceremonial significance to the Incan Empire and civilizations before it. We love to make purple corn juice with cinnamon, clove and pineapple -- a refreshing elixir bursting with antioxidants! Locals also use it to dye fabrics and cloth, and grind it into a beautiful flour/meal. as well. Grows to 8 feet or taller and takes 100 days or so to mature.

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