Purple corn (maiz morado) substitutes

The same corn, milled or concentrated, and by far the most reliable substitute.

Best for

chicha morada, mazamorra morada, baking, colouring, drinks

Colour and flavour are both correct because it is the same ingredient. The only real differences are practical: you lose the long simmer with cinnamon, clove and pineapple skin that builds the rest of chicha morada's flavour, so simmer your spices and fruit separately for twenty minutes, then stir the powder into the strained liquid off the heat. Start with one tablespoon per ear and add more until the colour is right, since concentration varies enormously between brands.

Not remotely the same plant, but the swap that produces the best-tasting result, and cheap and available everywhere.

Best for

chicha morada, cold drinks, agua fresca, mazamorra morada, syrups

This works better than it has any right to, because chicha morada already contains pineapple, lime, cinnamon and clove, and hibiscus sits comfortably among all of them. The colour comes out ruby-purple rather than the near-black violet of real maiz morado, and the drink is markedly more tart and slightly floral, so cut the lime juice by half and taste before adding more sugar. What you lose entirely is the round, earthy corn body underneath, which is what makes real chicha morada taste substantial rather than like a fruit tea.

A supermarket route that gets both purple colour and dark-fruit flavour in one bottle.

Best for

chicha morada, mazamorra morada, popsicles, jellies, drinks

Concord grape juice in particular is surprisingly close in colour and has the same dark, slightly musky sweetness that purple corn hints at. Because the juice is already sweet, drop the sugar in the recipe by at least half and taste. The drink comes out fruitier and thinner in the mouth than the real thing, and it lacks the faint toasted-corn note, so simmer the cinnamon, clove and pineapple skins into it for fifteen minutes to build back some depth.

The best option for mazamorra morada specifically, because it supplies colour and thickening at once.

Best for

mazamorra morada, puddings, purees, desserts

Mazamorra is a thick spoonable pudding, so a starchy purple ingredient does double duty here in a way it would not in a drink. The colour is a genuine deep violet and the flavour is sweet and mildly earthy, which is not far off. The pudding comes out denser and more potato-forward, and you will need less thickener than the recipe specifies, so add it gradually. In a clear drink like chicha morada this makes the liquid cloudy and is not the right choice.

A pure colour solution: the blue infusion turns violet-purple the moment acid hits it.

Best for

drinks, colouring, cocktails, jellies, showpiece recipes

Visually this is the most spectacular option and it produces a convincing purple, but the flowers contribute almost no flavour at all, so the drink tastes entirely of whatever fruit, spice and sugar you add. Treat it as food colouring you happen to be brewing, and build the flavour separately with pineapple skin, cinnamon, clove and apple. Add the citrus at the very end so you can watch the colour shift and stop where you want it.

Included honestly because it is widely suggested online and it does produce a purple liquid.

Best for

colouring non-food projects, absolute emergencies

It genuinely turns water purple, and it genuinely tastes like cabbage, which is a flavour that no amount of cinnamon, pineapple and sugar will hide in a cold sweet drink. The colour also drifts toward blue-grey as it sits. If a purple drink is the only requirement and flavour does not matter, it works; if anyone is going to drink it for pleasure, use hibiscus or grape juice instead.