Blue corn flour

Blue corn flour is a powder obtained from blue corn, a traditional variety of corn characterized by its intense color that ranges from dark blue to purple. This type of flour is a highly valued ingredient in Latin American cuisine, especially in Mexico, Central America, and some regions of South America, where it is used to prepare tortillas, tamales, atoles, and other typical dishes.

Blue corn has an ancestral origin, having been cultivated by Mesoamerican indigenous cultures for thousands of years. Its flour retains the color and some of the nutrients of the original grain, which adds both aesthetic and nutritional value to the recipes that include it.

Regarding its properties, blue corn flour is rich in natural antioxidants called anthocyanins, which are responsible for its characteristic color and beneficial for health. Additionally, it is a good source of complex carbohydrates, dietary fiber, and provides small amounts of protein and minerals such as magnesium and iron. Being gluten-free, it is suitable for people with intolerance or celiac disease.

In different regions of Latin America, blue corn flour can be found under various names, although the most common is "blue corn flour." Some synonyms or related terms include "purple corn flour" (especially in Peru), "blue masa" (when the flour is hydrated for preparation), and in certain places, it is simply referred to as "corn flour" by specifying the color when mentioning the origin or variety of the corn.

Incorporating blue corn flour into your recipes not only enhances the traditional and authentic flavor but also adds a unique visual touch and a nutritional value that makes it excellent for a balanced diet.