Hopi Red Dye Amaranth Seeds

Hopi Red Dye Amaranth is a unique and culturally significant variety of amaranth traditionally grown by the Hopi Native American tribe. This variety is particularly known for its deep red and burgundy hues, making it not only a visually striking plant but also an important source of natural dye. The seeds are typically small, round, and exhibit a shiny, dark red to black coloration, reflecting the plant’s overall color theme.

Grown primarily for its seeds and leaves, Hopi Red Dye Amaranth is both a culinary and ceremonial plant. The seeds are highly nutritious, rich in protein, vitamins, and minerals, and can be used similarly to grains in various dishes. They are often ground into a flour for baking or cooked whole. The leaves, also edible, are used in salads and as cooked greens, offering a slightly sweet and nutty flavor.

The most distinctive use of Hopi Red Dye Amaranth is in the production of a natural red dye, extracted from the plant’s vibrant flowers and sometimes leaves. This dye has historically been significant in Hopi rituals and arts, particularly in the coloring of piki bread, a traditional Hopi cornbread. The plant’s growth cycle and resilience in arid conditions make it well-suited to the climate of the Southwestern United States, where it has been cultivated for generations.

The Hopi Red Dye Amaranth is a fascinating plant with a rich history and cultural significance, particularly to the Hopi people. Native to the Americas, this variety of amaranth was domesticated around 4,000 BC in Mexico’s Tehuacan Valley. It was introduced to the Native Seeds/SEARCH collection in 1979 from the Hopi Reservation in northeastern Arizona.