Botanical Name: Amaranthus
Origin: Peru / Bolivia
Production: whole seed
Amaranth is often referred to as a "pseudocereal" (just like buckwheat, quinoa, and chia) because it is technically not a grain but a seed, yet similar to true cereals in flavor, cooking, and nutritional profile. Cherished already by the Aztecs 8,000 years ago, the amaranth plant is still cultivated throughout the world as an important source of nutrition (leaves, stalks, roots, and seeds are all edible). It is not only easy to grow and harvest (one plant can produce up to 60,000 seeds) but also easy to prepare and digest.
Qualities: this tiny grain is not only gluten-free but also packed with nutrition. It ranks higher in minerals, such as manganese, calcium, iron, phosphorous, potassium, and carotenoids, than most vegetables, and is the only grain with documented vitamin C content. It has a remarkable protein profile as it contains primary proteins which are more soluble and digestible.
Common use: since amaranth cooks up very dense, it is often combined with other grains such as rice or millet or other pseudocereals such as quinoa or buckwheat and enjoyed as a base for many sweet or savory dishes. To cook, rinse first and then bring 3-4 parts water to 1 part amaranth (or grain mixture) to a boil, add amaranth (or grain mixture), stirring frequently, and simmer 10-20 minutes or until at desired texture.
Amaranth can also be used as an exceptional thickener for sauces, soups, stews, and even jelly. Eaten as a snack, amaranth can have a light, nutty, or peppery-crunchy texture and flavor, and is sometimes even found enrobed in chocolate in puffed form.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.