Purple Corn Flour is a nutritional powerhouse with deep-rooted historical significance. Native to the Andes region of South America, purple corn has been cultivated for centuries by indigenous communities. Revered not only for its vibrant color but also for its health benefits, purple corn was considered a sacred crop by the ancient Incas. Harvest: Purple corn, known as "maíz morado" in Peru, is typically harvested in the late summer and early fall months. The exact timing of the purple corn harvest can vary somewhat depending on the region and local climate conditions within Peru. In many parts of the country. Every order consists of 10 packs, prepared and ready for retail sale.