Purple Maize —also called maíz morado in the Andes, where it’s been cultivated for thousands of years. This variety isn’t just beautiful; it’s nutritionally and culturally remarkable. Purple maize owes its color to anthocyanins, the same class of pigments found in blueberries and black rice. These compounds are potent antioxidants that help neutralize free radicals in the body. The Andean varieties—like Kculli, Morocho, or Maíz Morado Peruano—can have anthocyanin levels ten times higher than com

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