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Blue corn, the Glossary

Index Blue corn

Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is a group of several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States.[1]

Table of Contents

  1. 24 relations: Anthocyanin, Atole, Cherokee, Chrysanthemin, Cornmeal, Flint corn, Hopi, List of maize dishes, Mexico, New Mexican cuisine, Pelargonidin, Peonidin-3-O-glucoside, Piki, Polyphenol, Protein, Purple corn, Quesadilla, Rarámuri, Salt River Pima–Maricopa Indian Community, Southeastern United States, Southwestern United States, Tesgüino, Tlacoyo, Tortilla.

  2. Crops originating from Pre-Columbian North America
  3. Crops originating from indigenous Americans
  4. Crops originating from the United States
  5. Hopi culture
  6. Maize varieties
  7. Pre-Columbian Southwest cuisine

Anthocyanin

Anthocyanins, also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black.

See Blue corn and Anthocyanin

Atole

Atole (believed to come from Nahuatl ātōlli or from Mayan), also known as atolli, atol and atol de elote, is a traditional hot masa-based beverage of Mexican origin.

See Blue corn and Atole

Cherokee

The Cherokee (translit, or translit) people are one of the Indigenous peoples of the Southeastern Woodlands of the United States.

See Blue corn and Cherokee

Chrysanthemin

Chrysanthemin is an anthocyanin.

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Cornmeal

Cornmeal is a meal (coarse flour) ground from dried corn (maize).

See Blue corn and Cornmeal

Flint corn

Flint corn (Zea mays var. indurata; also known as Indian corn or sometimes calico corn) is a variant of maize, the same species as common corn. Blue corn and Flint corn are maize varieties.

See Blue corn and Flint corn

Hopi

The Hopi are Native Americans who primarily live in northeastern Arizona.

See Blue corn and Hopi

List of maize dishes

This is a list of maize dishes, in which maize (corn) is used as a primary ingredient.

See Blue corn and List of maize dishes

Mexico

Mexico, officially the United Mexican States, is a country in the southern portion of North America.

See Blue corn and Mexico

New Mexican cuisine

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico.

See Blue corn and New Mexican cuisine

Pelargonidin

Pelargonidin is an anthocyanidin, a type of plant pigment producing a characteristic orange color used in food and industrial dyes.

See Blue corn and Pelargonidin

Peonidin-3-O-glucoside

Peonidin-3-O-glucoside is anthocyanin.

See Blue corn and Peonidin-3-O-glucoside

Piki

Piki is a bread made from blue corn meal used in Hopi cuisine. Blue corn and Piki are Hopi culture.

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Polyphenol

Polyphenols are a large family of naturally occurring phenols.

See Blue corn and Polyphenol

Protein

Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues.

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Purple corn

Purple corn (maíz morado) or purple maize is group of flint maize varieties (Zea mays indurata) originating in South America, descended from a common ancestral variety termed "kʼculli" in Quechua. Blue corn and purple corn are maize varieties.

See Blue corn and Purple corn

Quesadilla

A quesadilla (Mexican diminutive of quesada) is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove.

See Blue corn and Quesadilla

Rarámuri

The Rarámuri or Tarahumara are a group of Indigenous people of the Americas living in the state of Chihuahua in Mexico.

See Blue corn and Rarámuri

The Salt River Pima–Maricopa Indian Community (SRPMIC) comprises two distinct Native American tribes—the Pima (O'odham language: Onk Akimel O'odham, meaning "Salt River People") and the Maricopa (Maricopa language: Xalychidom Piipaash, meaning "people who live toward the water")—many of whom were originally part of the Halchidhoma (Xalchidom) tribe.

See Blue corn and Salt River Pima–Maricopa Indian Community

Southeastern United States

The Southeastern United States, also referred to as the American Southeast, the Southeast, or the South, is a geographical region of the United States located in the eastern portion of the Southern United States and the southern portion of the Eastern United States.

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Southwestern United States

The Southwestern United States, also known as the American Southwest or simply the Southwest, is a geographic and cultural region of the United States that includes Arizona and New Mexico, along with adjacent portions of California, Colorado, Nevada, Oklahoma, Texas, and Utah.

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Tesgüino

Tesgüino is an artisanal corn beer produced by several Yuto-Aztec people.

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Tlacoyo

A tlacoyo is a Mexican dish of pre-Hispanic origin made of masa.

See Blue corn and Tlacoyo

Tortilla

A tortilla is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour.

See Blue corn and Tortilla

See also

Crops originating from Pre-Columbian North America

Crops originating from indigenous Americans

Crops originating from the United States

Hopi culture

Maize varieties

Pre-Columbian Southwest cuisine

References

[1] https://en.wikipedia.org/wiki/Blue_corn

Also known as Hopi maize.