Imperial Tart Amaranth

From the Latin imperialis, of the empire — applied to color since the medieval period for the hues reserved for sovereigns and empires: imperial purple of Tyrian dye, imperial yellow of Ming-dynasty porcelain. As a modifier, imperial implies saturation combined with the institutional weight of a color owned by a court. Sits in the bold-and-deep corner, alongside royal.

Old English teart, sharp-or-acid-tasting. As a color modifier, tart implies a sharp-acid-and-fruit-puckered quality, the visual register of Bramley-apple-and-rhubarb-tart hand-sharp-acid-and-fruit-puckered Bramley-apple-and-rhubarb-tart-and-Yorkshire-orchard tart-and-sharp-acid-and-fruit-puckered surfaces under Bramley-apple-and-rhubarb-tart-and-Yorkshire-orchard Yorkshire-orchard-and-Kentish-Garden-of-England puckered-orchard-light. Sits at the modifier-and-flavor end of the grid, parallel to sour and tang in usage.

The genus Amaranthus — the grain crop and ornamental flower whose deep red-purple flower spikes give the color its name. Cultivated by the Aztecs as a ceremonial grain. The color refers to a fresh amaranth flower at peak bloom: a saturated, slightly cool deep red-purple with the matte finish of densely packed small flowers. Cooler than burgundy, warmer than wine.