Purple Kulli Corn (Zea mays)

Kulli Purple Corn (Zea mays): This ancient purple corn, the darkest known, also known as Kulli , originates in the Andean highlands of Peru. It is a tropical mountain corn, a selection acclimated to the temperate climate . We won't tell you stories; growing it is a challenge, but it's worth it. Kulli is extremely rich in anthocyanins, more than blueberries. It is the corn used in Chicha morada, the dark and healthy drink of Peru, although in Italy the Aztec black corn is often used, as it is easier to grow and find. Kulli is used to dye fabrics, and the flour produced.   It's an exceptionally colored, uniformly dark purple. It grows to a height of two and a half meters or more, and takes 120-150 days to mature. This corn is suitable for those who want to try their hand at growing a very rare cultivar, which requires care. Other corn varieties, such as Blue Hopi or Aztec Black, are easier to grow, but, as we know, fortune favors the bold.

There are many black corn varieties, such as Aztec black corn, but none are as incredibly dark as Kulli. Kulli is still used today by the descendants of the Incas themselves! Kulli corn contains so many anthocyanins that some say it has more antioxidant potential than blueberries! The corn used in Chicha Morada, the "national drink" of Peru.

Kulli is one of the great legacies of an ancient people, the Incas of Peru. It is part of humanity's greatest legacy, preserving these food treasures for future generations. Cultivating it and reproducing its seeds reinforces the importance of preserving biodiversity for all. Who would have thought that about 1,000 years ago, their legacy would have sprouted in a foreign land?