Flour Corn Seeds

Pink Xocoyul is a rare heirloom corn from the mountainous regions of Oaxaca, Mexico. Dense pink kernels have a rich, nutty flavor and are traditionally used for atole dulce, quesadillas, tamales, and other masa preparations. Plants are adapted to high-altitude, temperate growing conditions. This open-pollinated variety is excellent for seed saving and helps preserve the vibrant color, culinary traditions, and agricultural heritage of Oaxacan corn.

Yellow Cónico corn is a traditional Mexican heirloom variety known for its distinctive, conical-shaped ears and vibrant yellow kernels. This Yellow Cónico is grown in the highlands of Atlacomulco in Estado de México and produces a light and lovely golden masa. This corn is highly prized for its versatility and excellent texture, making it ideal for a wide range of culinary uses, from making masa for tortillas and tamales to being ground into flour for baking.

Red Cónico is a Mexican heirloom corn known for deep red kernels, conical ears, and rich, nutty flavor. Its firm texture is excellent for grinding into masa for tortillas and tamales or using in soups and stews. Hardy plants perform especially well in high-altitude regions and varied climates. This open-pollinated variety supports seed saving and preserves an important part of traditional Mexican agriculture and cuisine.

Cacahuazintle is a traditional Mexican heirloom corn prized for its large white kernels and mild, slightly nutty flavor. The thick, starchy kernels are especially suited to nixtamalization and hominy and are the classic choice for pozole. Adapted to the central highlands of Mexico, plants show good resilience across varied soils. This open-pollinated heritage variety supports seed saving and carries deep culinary and cultural significance in Mexican cuisine.