Description

The heirloom that carries both color and ceremony. Hopi Red Dye Amaranth (Amaranthus cruentus) stands tall and proud, its deep magenta stems, crimson-veined leaves, and rich burgundy flower heads glowing beneath the summer sun. Each towering plant reaches 5–7 feet, crowned with dense, velvety plumes that shimmer in hues once reserved for ritual and reverence.

For generations, the Hopi people of the American Southwest have cultivated this variety not only as food but as tradition. The plant’s vivid red pigment, extracted from its leaves and flower bracts, has long been used as a natural dye for ceremonial foods—especially the red piki bread still prepared for special gatherings and rites. The seeds, small and dark, are also nutritious and edible, serving as a reminder that beauty and sustenance are inseparable in Indigenous agriculture.

Strong and drought-tolerant, Hopi Red Dye thrives in full sun and lean soil, withstanding high heat and dry winds that challenge lesser crops. Its plumes make stunning cut or dried arrangements, while the young greens add mild, spinach-like flavor to the table.

A living legacy of the Hopi people, this amaranth bridges artistry, endurance, and reverence for the land. Each seed holds both pigment and story—a reminder that color itself can be sacred, born from soil, sunlight, and ancestral care.