This traditional variety from the Hopi nation, has been grown in the high desert under dry land farming practices for generations. The seed stewardship of the Hopi people have made this flour corn variety a standout choice for drought-tolerance and shorter days to maturity for a flour corn. The bushy stalks produce 8” long ears, with striking purple kernels with hues of pink. The fine flour can be the base for many culinary uses such as tortillas, baking and tamales. (85-95 days)
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