85-95 days This traditional variety from the Hopi nation has been grown in the high desert
under dryland farming practices for generations. The seed stewardship of the Hopi people
has 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 unique coloring makes this corn higher in protein than other flour
corns, by up to 14%, and the kernels grind into a fine flour that can be the base for many
culinary uses such as baking, tortillas, and tamales.