The different types of Peruvian corn
Peru hosts one of the most diverse corn collections in the world, with Over 55 unique varieties.
Each type is distinct Colors, plots and culinary usesmaking the Peruvian corn an essential part of Andean cuisine.
From Giant and rubbery kernels of shock to Purple corn rich in viola antioxidantsThese varieties of corn have been grown for thousands of years and remain a key ingredient in Peruvian gastronomy.
Chocal (Peruvian giant corn)
Chocal, also known as Peruvian giant cornIt is one of the most iconic varieties and widely used in Peru.
- Recognized for his Huge and rubbery white kernelliwho are much larger than the normal sweet corn.
- Has a delicate taste, slightly amidaceous It is a softer and densest consistency than the North American corn.
- A common way to enjoy Chocal is boiled and served with this fresco like a traditional Andean snack.
- Frequently used in soups and stewed such as Locro de Zapallo AND Parcel of graces.
- Essential for Tamale and Umitas Peruvianiwhere the kernels are ground in a tasty Masa.
Purple corn (purple corn)
Purple corn, or purple cornit is one of the most distinctive and which increases health Variety of Peruvian corn.
- Famous for his deep purple shadethat comes from anthocyaninsPowerful antioxidants.
- Mainly used to do Chicha Purplea refreshing Peruvian purple corn drink flavored with cinnamon and pineapple.
- The basic ingredient for Purple MazamorraA traditional Peruvian purple corn pudding.
- Often dried and ground in corn flour for use in Baked and dessert products.
- Designed for his Anti -inflammatory propertiespotential Glycemia regulationAND Heart health benefits.
Corte (toasted corn)
The court is a Beloved snack andinoknown for his crunchy consistency and hazelnut flavor.
- Made by Peruvian corn chicchi bucketswhich are toasted in a pan until they become crunchy.
- Unlike the popcorn, Cancha does not completely pop but instead He expands slightly and hardens himself.
- Often seasoned with salt and served as a side dish with ceviche OR Peruvian soups.
- A fixed point Peruvian food culturecommonly found in local markets and restaurants.
Urubamba White Mais (Sacred Valley Corn)
This unique variety of white corn Comes from Urubamba valley In the Sacra Valley of the Inca.
- Known for his Extra-large and chubby grainswho are soft and starch If cooked.
- Cultivated exclusively in Highlands Andinibenefiting from the rich volcanic terrain of the region.
- Highly appreciated for his Upper flavor and often used in Traditional Peruvian stove and soups.
- Often served as a Boiled outlinesimilar to shock but with a slightly sweeter and softer consistency.
Yellow corn (yellow corn)
Yellow corn, or yellow cornIt is commonly used in corn flour dishes in Peru.
- Has a Richer flavor, slightly sweet Compared to Choclo.
- Mainly used to do Masa for Tamales Peruviani, umitas and corn bread.
- Often dried and ground in corn or flour flour To cook and inspected the soups.
- A key ingredient in Peruvian corn -based drinks Pleases Atnium.
Black corn (black corn)
Black corn, or Black cornit is a lesser known but culturally significant Variety in Peru.
- Characteristics Dark kernelli, almost blackthat sometimes they are Used for fermented drinks.
- Traditionally used in natural dyes for food fabrics and dyes.
- Some indigenous communities still cultivate Black corn for ceremonial purposes.
Other varieties of regional corn in Peru
In addition to these main types, Peru hosts Numerous varieties of rare and regional cornfor example:
- Maíz chullpi – a small crunchy variety often used for be canch.
- Capia Mais – a variety of reddish corn used in Traditional Peruvian desserts and bread.
- Corn cusco – known for his light yellow color and slightly sweet tasteoften used in cooking.
Because Peruvian corn is unique
Peruvian corn stands out for his Genetic diversity, history and cultural meaning.
Unlike the common varieties found in North America or Europe, Peruvian corn was grown For centuries in Andine high altitude conditionspreserving his Unique flavors and plots.
If you are having fun To heat shock with cheese or sip on a Glass of chicha moradaPeruvian corn delivers a Authentic taste of the Andes Like no one else!
