Black Corn

The exact origins of Black corn are unclear, nevertheless it is an ancient variety grown by the Aztecs over 2,000 years ago, and used since ancient times in areas throughout South America, notably Peru. Black corn has jet black kernels with a slightly purplish hue. In fact, these kernels may be white when young, only developing their dark color as they mature. Besides, this corn is chewy and starchy, and produces what is called “an old fashioned” sweetness, meaning that although it is sweet, it is not as sugary as modern varieties of yellow corn. Nutrition-wise, Black corn contains anthocyanins, a plant pigment that is known to have anti-inflammatory and antioxidant benefits. It also contains essential nutrients such as iron, thiamin, riboflavin, niacin, magnesium, folate, phosphorus, and vitamin A.