Hopi Red Dye
Amaranthus cruentus. "Komo". The beautiful plant can grow 6 ft. tall with long and dark reddish green leaves. Young tender leaves are excellent in salads and add a bright pinkish red accent. The black seeds are also edible. The Hopi make a scarlet natural food dye to color piki bread. This variety readily crosses with wild Amaranthus powellii. Originally collected in Lower Moenkopi. A top seller! Approx. 0.3 g/300 seeds per packet.
To use Hopi Red Dye for piki or tortillas, soak a large handful of flowers, leaves, and stems in water overnight in water. Mix the water with finely ground cornmeal to the desired consistency. It will result in a pink or fuchsia colored batter. Alternatively grind the flour bracts on a metate and add to cornmeal.