In a Nutshell:
* Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States.
* It is one of the main types of corn used for the traditional Southern and Central Mexican food known as tlacoyo.
* It was originally developed by the Hopi, the Pueblo Indians of the Rio Grande in New Mexico, and several Southeastern Tribes, including the Cherokee.
* It remains an essential part of Hopi dishes like piki bread.
* It is also a staple of New Mexican cuisine used commonly to make tortillas.
* The traditional Hopi blue corn varieties are extremely drought tolerant, deep rooted, and somewhat short plants, seldom exceeding 4 to 5 feet in height.
* In 100 grams of blue corn tortilla (Sakwavikaviki), the protein content is 7.8%, compared to 5.7% in yellow corn tortillas.
* Aside from its use in traditional Southwestern dishes of tortillas and cereal, blue corn is used commercially in products such as blue corn chips and blue corn pancake mix.
* The Hopi used corn in religious rituals, placing blue corn in a framework of directional associations in which yellow corn was associated with the Northwest, blue corn with the Southwest, red corn with the Southeast, white corn with the Northeast, black corn with the Above, and all-colored corn with the Below. more...
* 100-110 days from sowing to harvest.
* Fresh kernals are wonderful in soups and corn chowder. more...
