Capia Corn

Capia corn is a traditional South American corn variety that has been traditionally cultivated by people of the indigenous Aymara and Quechua communities, particularly in the Argentine provinces of Catamarca, Jujuy, and Tucumán.

Distinguished by big leaves and a large stem, the plant is of considerable height, while the ear of corn typically has 16 or 20 rows of grains. With a slightly flattened top, the kernels are big, plump, and ivory white with occasional thin veins of red or rosy color.

This corn variety has a high flour content, and it’s traditionally used to prepare capia batter (a mixture of corn flour, sugar, cinnamon, pork fat, and eggs).