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Nowadays, chicha morada is consumed in three ways: A traditional homemade preparation, a pre-manufactured product or a manufactured product. Traditional preparation consists of boiling the purple corn in water along with pineapple peels and pieces of quince , adding a pinch of cinnamon and a few cloves .
The cob is also purple in color. The pigment giving purple corn its vivid color derives from an exceptional content of a class of polyphenols called anthocyanins.Cyanidin 3-O-glucoside, also called chrysanthemin, is the major anthocyanin in purple corn kernels, comprising about 73% of all anthocyanins present.
Chicha prepared in this manner is known as chicha de muko. [11] Chicha morada in a glass, garnished with a slice of lime. Chicha morada is a non-fermented chicha usually made from ears of purple maize (maíz morado), which are boiled with pineapple rind, cinnamon, and cloves. This gives a strong, purple-colored liquid, which is then mixed with ...
Chicha: Latin America: In South America and Central America, chicha is a fermented or non-fermented beverage usually derived from maize. [22] Chicha includes corn beer known as chicha de jora and non-alcoholic beverages such as chicha morada. Doogh: Iran: A savory yogurt-based beverage similar to Turkish ayran. Kanji (drink) India
Chicha is popular in Peru and is served in Arequipa's picanterías. [4] Tesguino is a corn beer made by the Tarahumara people of the Sierra Madre Occidental in Mexico. It is brewed for local celebrations related to Holy Week. [5] For the Tarahumara, the beer is an elixir for healing and a barter item and is considered a sacred beverage. [5]
Chicha morada served with pipeño. Nicaraguan cuisine makes use of fruits, some of which are only grown in that particular region due to their location. Many fruits are made into drinks known as frescos, the Nicaraguan name for what are called "aguas frescas" in other Latin American countries.
Chicha morada, with the purple corn and additional pineapple still in the water for flavor purposes. Aguajina: Made from mashed, filtered, and sweetened fruit of the aguaje palm tree. [69] Cachina: a partially-fermented wine [70] based on fermented grape must. Caliche: A type of distilled liquor. [71]
The pericarp is the outer covering that protects the kernel and helps to maintain the kernel's nutrient value and moisture content. It is about 91% fiber. If the kernels are wet-milled, most of the pericarp will end up in the corn gluten feed.