Amaranth is a nutrient-dense, ancient pseudo-grain known for its edible seeds rich in protein, essential amino acids, and various nutrients. With cultural significance dating back to Mesoamerican civilizations, amaranth offers versatility in culinary applications, from porridge to salads. Resilient and adaptable to different climates, it has experienced a modern resurgence due to its gluten-free nature and perceived health benefits.
India, Peru
Course, fine, flour
Bags, big bags
Amaranth is an herbaceous annual plant belonging to the Amaranthaceae family. It features broad leaves, inconspicuous flowers in dense clusters, and tiny, highly nutritious seeds. The plant's adaptability allows it to thrive in various climates, and it is cultivated for its nutritional value, with the seeds being the primary edible part.
Amaranth is typically harvested in late summer to early fall, varying with the specific climate and variety. The key indicator for harvest readiness is when the flower heads have dried, and the seeds are mature. Harvest timing ensures optimal seed quality, with variations based on regional climates and agricultural practices.
Used in cuisine- Porrigde and hot cereals- Salads- Grain bowls- Soups and stews- Side dishes- DessertsUsed as ingredient- Baking- Vegetarian burgers and patties- Popped amaranth- Energy bars and snacks