It was originally developed by the Hopi, and remains an essential part of Hopi dishes like piki bread. Blue corn meal is a corn meal that is ground from whole blue corn and has a sweet flavor. It is also a staple of New Mexican cuisine.
In addition to its sharply different color, blue corn has several nutritional advantages over standard yellow or white corn varieties. It contains 20% more protein and has a lower glycemic index than white corn. When used to make tortillas, blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source. A certain technique is used to grind the blue maize and make it release niacin.
Different varieties of blue corn range in color from powdery gray to nearly black. There are three varieties of the blue corn: "standard" blue (sakwaqa'o), hard blue (huruskwapu), and gray-blue (maasiqa'o). Because of its hard kernels, huruskwapu is most resistant to storage pests and traditionally was the preferred variety for storing. When the grinding was all done by hand, women preferred using maasiqa'o because it is soft and easier to grind but the color was not as vibrant as that of the sakwaqa'o or huruskwapu.
Symbolic uses 
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Besides being the backbone of their diet, blue corn represents an essential part of the Hopi culture. It represents the Eastern rising sun, the beginning of life, wisdom and understanding. The Hopi of Arizona use blue corn in the naming ceremonies of infants, who might not receive their name for 6 to 8 months. They believe that blue corn represents a long life; Hopi men ate blue corn before undertaking long journeys because they believe it gives them great strength. To this day, the Hopi believe in the power of blue corn, as demonstrated by their story of creation.
Commercial Use 
Aside from its use in traditional Southwestern dishes, Hopi Maize is used commercially in products such as blue corn chips and blue corn pancake mix. One company, Arrowhead Mills, processes close to a million pounds of blue corn each year.
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