About Purple Corn Extract
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 30:1 concentration, and is much more potent.
It should be noted that this is the extract, a 7:1 concentration, and as such, you need very little purple corn extract to feel the effects; just an eighth of a teaspoon 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.
For thousands of years, the people of the Andes have soaked Purple Corn to make a refreshing drink called chicha, which is now recognised as a nutritive powerhouse due to its extremely high anthocyanin content. Anthocyanins are the purple pigment also found in our acai powder, red wine and blueberries. CG3, the anthocyanin found in Purple Corn, is among the most potent antioxidants in existence.
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