Black maize, also known as black corn, is a variety of corn (Zea mays) that has a deep purple or black-colored kernel. The color comes from anthocyanins, which are powerful antioxidants. Black maize is often grown in various regions, especially in Latin America, where it has been a staple food for centuries, and in some Asian countries as well. Black maize is similar in taste to yellow or white corn but may have a slightly nuttier flavor. It is used in a variety of culinary applications, including being ground into flour for making tortillas, tamales, and other traditional dishes. It can also be eaten as a vegetable, boiled or roasted, or used in drinks like atole (a traditional Mexican hot drink). Nutritionally, black maize is often considered more healthful than regular corn due to its higher antioxidant content. It is also rich in fiber, vitamins, and minerals.