Purple corn is a healthy heritage for humanity; since it contains phenolic substances and anthocyanins, in addition to other phytochemicals very important for health. This corn is used since the pre-Inca period and has been represented in different ceramic objects of the Mochica culture that date back more than 2,500 years. In Peru, "chicha morada" and "mazamorra morada" prepared with this corn are very popular, recognized as very nutritious.
There are different varieties of purple corn all derived from a more ancestral line called "Kculli" still grown in Peru, Bolivia and Argentina. In Mexico it is known as blue corn. Its color is due to anthocyanins, a water-soluble and natural pigment that is also found in cranberry, cherry, raspberry, purple cabbage and plums.
Quinoa is also recognized for containing a high percentage of essential amino acids for human nutrition.
After the conquest, growing amaranth was considered a sacrilege because it was linked to the deepest of pre-Columbian traditions. The crops and their use were forbidden. But despite that, some brave farmers saved it from extinction.